Matar ke chilke ki sabzi – Pea shells stir fry

I promised, I will be creating some popular and off -the -beaten- track recipes, before the winter winds up. 😉 Today it is the latter option.

Here I am with a uniquely rustic recipe of creating something lip -smacking with pea shell /skin. The best part of this recipe is the lack of any over -powering spices.

I wanted to make this dish before the fresh sweet green peas vanish from the market. The only tedious part of this recipe is – skinning and needs to be done at leisure with a bit of patience 😉 I lack the leisure time 😛 So I did it while watching a Bruce Willis movie (Psst…….I don’t like him).

For the recipe, one needs the fresh peas the season offers, because only the fresh pea shell will snap neatly into two or three parts. String the outer edges of the shell and skin out the inner membrane.

Those are inner membranes of the shells

It is easy to do, just laborious 😉 Hold the one end of the shell and gently peel away the membrane.

Here’s how it looks after skinning……

 

 

Once it skinned, rest will take just a few minutes 😉

Here’s what I did………..

INGREDIENTS

Makes for 2 persons

1 cup – skinned pea shells

1 nos – small onion

1 nos – green chili

1/4 tsp – tumeric powder

1/4 tsp – coriander powder

1 tsp – oil

pinch of red chili powder

pinch of asafoetida

pinch of cumin seeds

salt to taste

METHOD

Rinse the shells thoroughly. One may chop them at this juncture. I didn’t.

Roughly chop the onion and green chili.

Heat oil in a pan and temper with asafoetida and cumin seeds. Add the chopped onion and fry till translucent. Add the pea shells and the dry spices. Season with salt. Lower the flame, cover and cook for 3 -4 mins. The shells will be tender by then. If not, cover and cook another min. Increase the flame and toss for a min.

Serve hot with rice and cooked lentil or chapatis.

Happy cooking !! 🙂

Cheers !! 😀

 

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