Green Peas Upkari is a healthy comforting quick stir fry using fresh green peas or frozen peas in a simple south Indian tempering of mustard seeds and hing/asafetida.
On some days, all you need is something fresh, green and quick for a light lunch or dinner. Most lunches in our house is just plain hot steamed rice with dalithoy, any saaru upkari like alasande saaru upkari (black eyed peas in gravy) or typical Konkani coconut curries like Vaali Ambat , Pulikoddel ,etc. Today, with temperatures soaring around us and the need to spend as little time as possible over a hot stove, I just picked up a frozen bag of fresh green peas from the freezer. With some chopped potatoes to complement the soft and sweet green peas, I proceeded to make a quick stir fry.
Cooking these in the pressure cooker made the whole process much faster. Once it was cooked, just added a tempering of mustard seeds and asafetida in coconut oil, a sprinkling of fresh grated coconut and the curry was ready. With rice and dal cooking away simultaneously, my lunch was ready in less than 30 minutes!
So, the next time you need something fresh, sweet and quick, do try my version of quick green peas stir fry. Stir fry cannot be easier than this! With a bowl of hot steaming rice and some dal, it completes a simple soothing and comforting home cooked meal. For more simple and easy stir fries, check out Cluster Beans Upkari , Pumpkin Stir Fry , Raw Banana Curry etc.
Cook Time: 15 minutes
2 cups fresh green peas ½ cup peeled and diced potatoes ½ teaspoon mustard seeds 2 to 3 dry red chillies ¼ teaspoon hing/asafetida 2 teaspoons coconut oil Salt to taste 2 tablespoons fresh grated coconut
Instructions Notes Frozen coconut can be used instead of fresh, but for an authentic fresh taste, try and use fresh grated coconut.
How to make Green Peas Upkari/Stir Fry:
Place the washed and drained fresh green peas and diced potatoes in a pressure pan. Add water to just above the vegetables and pressure cook for one whistle.
Let the pressure come down on its own; remove the lid.
In a deep saucepan, heat coconut oil and once hot, add mustard seeds. As soon as the seeds start to splutter, add the red chillies (cut up roughly) and hing and sauté for a few seconds.
Immediately, add the cooked peas, potatoes and salt to taste and mix well. Add the water in which the vegetables were cooked too.
Close the pan and cook again for a few minutes, till the vegetables are seasoned well with the salt and spices. Just before removing from heat, stir in grated coconut; give it a quick stir and serve hot and fresh green peas upkari with rice and dal or with any chapatti, paratha or as a sandwich filling too.
If you do not have a pressure pan, add washed green peas and chopped potatoes to the tempering, add water and salt and cook till done. Then garnish with grated coconut and serve. Enjoy!!!
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