• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1/2 cup onion, chopped
• 2 or 3 green chiles, chopped
• 1 teaspoon ginger, minced
• 2 cups shelled green peas
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• 2 tablespoons coconut, grated
• 2 teaspoons lime juice
• 1 tablespoon coriander leaves, chopped
• salt to taste

Heat oil in a wok or large saucepan. Add mustard. When it begins to splutter, add asafoetida and onion. Fry until onion is light brown.

Add green chilies and ginger. Fry for a few seconds, then add peas, turmeric powder and 1/2 cup of water. Cover and cook on slow flame until green peas are cooked.

Add salt and sugar and cook for a few more minutes. By this time the peas mixture must be almost dry. If there is excess moisture, increase the flame and cook, stirring, until it is dry.

Sprinkle with lime juice, grated coconut and coriander leaves, mix well, and serve hot.