Spicy peapods
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh peas in the pod |
| 2 | mediums | Potatoes; peeled & diced |
| ¼ | teaspoon | Mustard seeds |
| ¼ | teaspoon | Urad dal |
| 2 | Red chillies | |
| ¼ | Coconut | |
| ½ | ounce | Tamarind |
| Salt; to taste | ||
| ½ | teaspoon | Turmeric |
| Grated jaggery; to taste | ||
| Fresh coriander leaves | ||
Directions
[Remove peas from pods; reserve peas for another use.] Prepare the pods by separating each into two halves. Remove the inner lining from each half by bending the stem end inwards until it cracks but doesn't break off completely. Gently pull stem down, peeling off inner lining from pod half. Discard linings and wash the outer portions.
In a large skillet, heat 2 tablespoons oil and fry mustard seeds, urad dal and chillies until dal is reddish in color. Add pods, potatoes, salt and turmeric, and cook for 5 minutes. Pour in 1 cup water and continue cooking until vegetables are almost done.
Meanwhile, grind coconut, tamarind and jaggery to a paste. Stir into peapod mixture towards the end of cooking time; continue cooking until vegetables are done. Serve hot, garnished with coriander leaves.
Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani
Submitted By KAREN MINTZIAS On 05-25-95