INGREDIENTS:

2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice

DIRECTIONS:

Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.

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