1. heat oil in large frying pan on medium-high heat. 2. when hot, put in the aesofetida and then a second later the mustard and cumin seeds. 3. when the mustard seeds start popping, toss in the curry leaves. 4. stir for a good second or two and put in the peas, chiles, salt, sugar, and all the ground spices. 5. stir for a minute until the peas are fully defrosted. 6. add 4 tbsp water and bring to a boil. 7. cover, turn the heat down to low, and simmer for 5 minutes or until peas are tender. 8. uncover and turn the heat back up to medium-high, add the shredded coconut and cilantro and cook off excess liquid. ---------------------------------------------------------------------------
Nutrition
Ingredients
