Sometimes it is hard to fathom how a few carefully chosen seasonings can make a vegetable shine. In the case of peas, ginger, cumin, and green chilies will do just that—every time. This is Vinita Pittie’s recipe. For more about her, her community, and her life in Hyderabad, see this page.
The peas can be served with potatoes in Marwari style, a yogurt relish, a dal, and perhaps some Marwari-layered griddle breads or rice.
SERVES 4
From Vinita Pittie
• 2 tablespoons ghee (clarified butter), olive oil, or peanut oil, or a mixture of any oil and ghee
• ¼ teaspoon whole cumin seeds
• 1 tablespoon peeled and finely grated fresh ginger
• 1–2 fresh hot green chilies, finely chopped
• 2⅓ cups peas, parboiled and drained if fresh, defrosted under running water if frozen
• ¾ teaspoon salt
• Freshly ground black pepper
1. Put the ghee or oil in a medium, preferably nonstick pan, and set over medium heat. When it is hot, add the cumin seeds. Let them sizzle for 10 seconds, then add the ginger and green chilies. Stir for a minute.
2. Add the peas, salt, and pepper and stir for 2–3 minutes, sprinkling with a little water if the peas get too dry.
