Mattar chilka kari

Mattar chilka kari

Curried pea pods

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

When green peas are young and tender, save the pods after shelling the peas — they are delicious when cooked this way.

Ingredients

Quantity Ingredient
500g peas, pods only
1 tablespoon ghee or oil
1 onion, finely chopped
1 teaspoon fresh ginger, finely chopped
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon Garam masala
1/2 teaspoon chilli powder, (optional)
2 ripe tomatoes, diced
4 small potatoes, peeled and diced

Method

  1. Separate half of the pods. To do this, hold each half with the inner side towards you and bend the stalk end inwards so that the fleshy part of the pod cracks. Then pull downwards, peeling off and discarding the thin, silk like inner lining of the pod. Wash the pods and remove any strings from the edges.
  2. Heat the ghee in a frying pan over low heat. Add the onion and ginger and cook until soft and golden. Add the turmeric, salt, garam masala and chilli powder, if using, and stir-fry for 1–2 minutes, then add the tomato, potato and pea pods. Cover and cook until the potato and pea pods are tender — it may be necessary to add a few spoonfuls of water if the curry starts to stick to the base of the pan, but if it is cooked on low heat and stirred occasionally, the liquid from the tomato will be sufficient. This curry should be quite dry. Serve with chapatis, parathas or rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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