|Cooking oil||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||1 Pinch|
|Coriander powder||1⁄2 Teaspoon|
|Green chilies||To Taste|
Shell the peas.
Wash them and keep aside to drain.
Put the pan on the fire with the oil.
Let it heat up for a few minutes.
Drop in the cumin and after a few seconds, the turmeric and coriander.
After another 30 seconds, add the green chillies and onions.
Fry till the onion is just beginning to brown.
Add the ginger.
Fry till the ginger begins to wrinkle and turns a shade darker.
Add the peas and salt.
Stir well, add 1/4 cup water, cover and cook 15-20 minutes or till the peas are tender and the water has all evaporated.
The exact cooking time would depend on the quality of the peas.
Sprinkle over the sugar, stir and serve.
Leave out the onion.
For yet another change in flavour and colour, add a tomato, chopped up, after the ginger.
You may like to add 1/2 teaspoon gamm musala with the sugar.