Peas & Coconut Subji

• 3 tablespoons vegetable oil
• 12 teaspoon hing
• 14 teaspoon mustard seeds
• 4 -5 small green chilies
• 500 g green peas (shelled)
• 1 teaspoon turmeric
• 2 teaspoons sugar
• 100 g desiccated coconut
• 5 -6 black peppercorns
• 1 sprig coriander leaves
• salt, to taste

1. Heat oil in wok.
2. Saute astefeodia (hing) and mustard seeds.
3. Let them splutter.
4. When brown, add green chillies.
5. Saute for half a minute and then add green peas,turmeric pd and sugar.
6. Mix well.
7. Add a cup of water.
8. Cover and cook till the peas are soft.
9. Add salt to taste, and desiccated coconut with peppercorns.
10. Sprinkle coriander leaves and serve hot with puris or chappaties.

vegetable oil, hing, mustard seeds, green chilies, turmeric, sugar, coconut, coriander, salt

Taken from www.food.com/recipe/peas-coconut-subji-103300 (may not work)