Pea Pods Curry Recipe
When green peas are young and tender, save the pods after shelling the peas. They are delicious and sweet when cooked this way. Ingredients :
1 tablespoon 1 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1/2 teaspoon 2 4	Pods from 500g peas Ghee or oil Medium onion, finely chopped Finely chopped fresh ginger Ground turmeric Salt Garam masala Chili powder, optional Ripe tomatoes, diced Small potatoes, peeled and diced
Method : Separate halves of the pods. Hold each half with the inner side towards you and bend stalk end inwards so that the fleshy part of the pod cracks. Then pull downwards, peeling off and discarding the thin, silk-like inner lining of the pod. Wash the pods and remove any strings from the edges. Heat ghee and fry onion and ginger over low heat until onion is soft and golden. Add turmeric, salt, garam masala and chili powder, stir and fry for a minute or two. Then add the tomatoes, potatoes and pea pods. Stir well, cover and cook until potatoes and pea pods are tender. It may be necessary to add a few spoonfuls of water if curry tends to stick to the base of the pan, but if it is cooked on low heat and stirred occasionally, the liquid from the tomatoes will be sufficient. This curry should be quite dry. Serve with chapatis, parathas or rice.