Amazing Peas (indian)

Ingredients

• 3 tablespoons oil
• 1 pinch asafetida powder (the hindi word is heng)
• 1 teaspoon whole brown mustard seeds
• 1/2 teaspoon whole cumin seed
• 15 fresh curry leaves (from an indian market--substitute with basil as a last resort)
• 2 1/2 cups frozen peas
• 1-2 serrano pepper, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar (omit if the coconut is sweetened)
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 cup freshly grated coconut (substitute with frozen or soaked dried coconut)
• 3 tablespoons fresh cilantro, chopped

Directions

1. 1

   heat oil in large frying pan on medium-high heat.

2. 2

   when hot, put in the aesofetida and then a second later the mustard and cumin seeds.

3. 3

   when the mustard seeds start popping, toss in the curry leaves.

4. 4

   stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices.

5. 5

   stir for a minute until the peas are fully defrosted.

6. 6

   add 4 tbsp water and bring to a boil.

7. 7

   cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender.

8. 8

   uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid.