A favourite at our place during the winters. It’s normally made for breakfast. We keep the masalas low so that the sweetness of the peas come through. With leftovers we can make parathas, add it to rice , make Samosas, Kachori, Cutlets etc.
350 gms shelled fresh green Peas
1 tsp ghee
A pinch of Jeera
1-2 broken green chillies
1 pinch sugar
1/4 tsp salt
1/4 tsp amchoor / 1 tsp lemon juice ( optional)
1 tsp saunf powder
Coriander to garnish
Heat a deep vessel .
Tip in the ghee
Add the Jeera. Crackle
Add in the rinsed peas. Toss
Add in the salt and green chillies toss.
Cover with a lid of water.
Cook for 4-5 minutes on medium flame.
Toss. Add in a tbsp of water.
Add the sugar and saunf powder.
Cover and cook for 5-7 mins again
Uncover and cook for a minute or two till the water evaporates.
Check to see that the peas are tender.
Do not over cook or the peas might shrivel.
Add the lemon juice
Remove in a bowl and serve garnished with coriander. You might even want to sprinkle a little bhujia to give it a nice crunch.