This curry is a delicious reward for a small amount of effort. Though you can make it very quickly, the depth of flavors never fail to amaze me.
Prep time: 10 minutes
- 16 oz. frozen (or fresh shelled) peas (left out to thaw)
- black mustard seeds
- kari patta (curry leaves)
- 1/2 ginger
- 6 cloves garlic
- 4 green finger chilis
- 1/2 lime
- fresh shredded coconut (not the dried kind you use for baking or putting on ice cream, you can find it frozen in indian stores)
- coriander/cilantro leaves for garnish
- Heat canola oil over medium heat for two minutes.
- Finely chop the ginger, garlic, and chilies.
- Add a 1/2 teaspoon each of mustard and turmeric and 3-4 curry leaves to the oil.
- Fry the spices until the mustard seeds start to pop, then add the chopped ginger, garlic, and chilies.
- Mix while the ingredients fry.
- When the mixture is very aromatic, but the garlic has not yet started to get too dark and brown, add the peas.
- Continue cooking for three or four minutes until the peas are ready. They should be bright green and not at all dry or beginning to pucker.
- Turn off the heat and add a 1/2 teaspoon each of salt and sugar, the juice from the lime, and 3 tablespoons fresh grated coconut.
- Mix and garnish with the cilantro leaves (if desired).
- Serve hot and enjoy!
Looking for other great bhajis (Marathi vegetable curries)? When cooking for a big group, I serve often serve this with Ghevda (green beans), Palakchi bhaji (spinach), or Flower chi bhaji (cauliflower) and Toor dal (yellow lentils) for protein.