Start by shelling the peas. You will need approximately 500 grams of pea pods to get 2 cups of shelled peas. Wash the peas with water, drain the water and keep the peas aside.
Heat ghee. Add asafoetida (hing) and cumin seeds and let them crackle for 3-4 seconds.
Add grated ginger and finely chopped green chilies and saute for 10-15 seconds.
Now add shelled green peas, sugar, salt, and dry mango powder, and mix well.
Cover the pan with a lid and cook for 5-6 minutes until the peas are softened.
Remove the lid and stir in 1 teaspoon lime juice and 1 tablespoon chopped cilantro (coriander).
Transfer the peas into serving bowls. Garnish with ginger juliennes and serve hot.
CHAUNKA MATAR IS READY!
HUNAN STYLE CHICKEN