Author Notes
An unusual way to eat your peas, this deliciously messy finger licking method is like eating edamame in their shells, —nykavi
Ingredients
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1 1/2 pounds
fresh Green Peas
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2 tablespoons
Canola Oil
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a pinches
Of Hing/Asefoetida
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1/2 teaspoon
Mustard seeds
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1/2 teaspoon
Turmeric
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1 teaspoon
Garam masala
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1/2 teaspoon
Chile powder
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1/2 teaspoon
Sugar
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1/2 teaspoon
Kosher Salt
Directions
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Pick through peas. Discard peas that are discolored or rotten. Wash peas.
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Heat oil in a wide saucepan. When it shimmers, add hing and mustard seeds. Let mustard splutter noisily.
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Add 1 cup of water to peas. Water shouldn't cover the peas. Check water level from time to time, adding more if necessary.
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Cover and cook on a medium flame till done. Test with knife tip. The tip should penetrate the pod easily. Take care not to overlook peas as they will fall apart
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Eat peapods as you would whole edamame, as part of an Indian meal or as a snack.
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