Temper with mustard seeds, split black gram, cumin seeds and some curry leaves.
Saute finely chopped onions until soft. (2 to 3 minutes)
Add ginger garlic paste and saute until the raw smell goes.
Now add chopped tomatoes and cook until soft.
Add turmeric powder, coriander powder, red chili powder, cumin powder, black pepper powder and salt.
Fry these masala powder with the onion tomato mixture until it gets browned.
Once it turns semi thick, add either freshly shelled green peas or quick frozen. Saute for few minutes.
Add little water, cover and cook for 10 minutes over low medium flame until the peas turn soft and tender.
Quick frozen peas are partially cooked / blanched, hence takes less time to cook. Adjust cooking time accordingly.
Make sure the peas are cooked before proceeding to next step. It should feel soft and mushy when pressed or else allow additional minutes to cook.
Once the peas cooks, the base will still have a semi thick gravy consistency. You may garnish and finish at this stage if serving it as side for poori or chapati.
To serve as a side for rice, continue to stir fry little longer until it thickens to semi thick masala stage.
Garnish with fresh curry and coriander leaves and switch off! Serve it as a side for sambar or rasam sadam!
Notes
Green Peas -You can use any green peas for this recipe Dried / Fresh / Quick FrozenIf using Dried Peas - Soak for 8 to 10 hours, pressure cook for 4 to 5 whistles or until tender.