While peas are plentiful (and cheap!) and the moment it seems a shame to waste such as tasty part of the whole experience – the pod. This Indian recipe is adapted from Charmaine Solomon‘s vegetarian cookbook – and there’s a Veggie Hero if ever there was one. Her flavours and textures remove the need for meat for even the most dedicated flesh eater, no impressions of meat products with her!
But before you embark on this treat, remove the lining of the pod by bending it inwards so the fleshy part cracks and then pulling off the transparent inner lining and giving them a good wash.
What you need
1lb tender pods.
1 tablespoon of oil.
1 finely chopped onion.
1 finely chopped red chilli.
I teaspoon grated ginger.
1 teaspoon ground tumeric.
1 teaspoon of salt.
1 teaspoon garam masala.
2 ripe tomatoes, peeled and diced.
2 medium potatoes, peeled and diced.
What to do
Fry the onion, chilli and ginger in the oil until onion is golden.
Add all the spices and stiry fry for one minute before adding the tomatoes, pea pods and potatoes.
Stir and keep covered until pods and potatoes are tender.
If the pan becomes dry then add water or vegetable stock to prevent sticking.
The final curry is a fairly dry one without the Indian restaurant style thick gravy. I think it goes best with some natural yoghurt and wholemeal chapatis but let me know what you think via the comments below.
Have you got a recipe for me? If so send it with a photo of yourself and tell me who you are. If it looks tasty enough, I’ll try it out.