29. PEA CURRY (Serves 4)

This is a dry curry and should be cooked on low heat to avoid sticking.

Ingredients

500 grams	peas
1 large	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
	ajwain/cumin/caraway
¼ cup	oil	green peppers	spring onions

Method

In a pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds). Slice the onions, spring onions and peppers.

Add onions and sauté until tender. Add all spices except the garam masala. Fry for a few minutes.

Add the peas. Mix well and lower the heat to medium. Leave covered for 10 minutes.

Mix well again and if sticking to the bottom, add some water    . Cook on LOW for 15 minutes or until the peas are tender.

Turn off the heat, add garam masala and leave for a couple of minutes before serving.

Green peppers can be used with the onions. Finely sliced spring onions can be sprinkled with the garam masala at the end of the cooking.

Serve with roti. Pea Curry is great as a roti parcel or sandwich filler for lunches. It is also used for filling vadhas and kacholies.