(Pea-pod Peels Curry)
When I got bacl from a short trip home last month, my masi packed a small box full of
peeled pea pods (katar) with me. This is something that tastes amazing
when you have fresh green peas in season. After shelling the pods, you
peel off the hard transparent inner covering and voila, you have the
delicious peels ready to be cooked into another veggie. This is my mom’s
recipe.
Ingredients
1 cup pea pod peels, roughly chopped
1 small onion, sliced
1 tsp finely chopped ginger
3-4 garlic cloves, finely chopped
1/4 Punjabi wadi (dried black-lentil cakes), roughly broken into small pieces
A pinch of hing
1/2 tsp cumin seeds
A pinch of haldi
Salt and chilli pwd to taste
1 tbsp oil
Method
Heat oil and quickly fry the wadi and take out. In the same oil, add cumin and when they sputter, add a pinch of hing. Add the ginger, garlic, when they start getting brown add the onions. Stir-fry for a couple of mins. Add the katar and fry for a couple of more minutes. Add salt, haldi and chilli pwd. Mix well and add the wadi. Sprinkle one ladle of water and cover and cook on low heat till done. I like the katar to retain some crispness so I don’t cook for too long but you can cook to your taste.
Eat with phulkas.
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