Just so that you can enjoy it when fresh peas are still in season.
Of course, you can make it any time of the year, but you won't get that sweetness that the fresh peas have. And that makes a big difference.
Nothing like fresh vegetables after all ... eh?
I love this fry or bhaja because ... one, it has fresh peas ( I am absolutely love them) .... two, it has a different kind of taste ... that is quite uncommon to this Bengali palate .... and three, this is such a versatile dish ... not to mention the very little time that it takes to be made.
Pair it with anything and it is sure to be a hit.
It is dry but has the moistness of the fresh peas.
It goes fabulously with rice and dal, perfect with luchis or parathas and can be a great friend to our daily roti too.
I have been a little under the weather of late ... hence resorting to quick cooking.
And fry is the quickest that one can rustle up.
Am not in a mood to write much today ... so let's get straight to the recipe.
Potatoes - 4, cut into very small cubes ... they should complement the size of the peas
Fresh green peas - around 1 cup
Amchur / Dry mango powder - 1 tsp
Haldi / Turmeric powder - 1 tsp
Lal mirch / Red chilli powder - 1 tsp ( more if you like spicy )
Hing / Asafoetida - 1 pinch
Black pepper powder - 1 tsp
Cooking oil - 1 tbsp ( I used mustard oil )
Fresh coriander leaves - chopped
How to :
Heat oil in a kadahi or wok.
Add the hing and the potatoes.
Raise heat and stir well.
Add haldi + salt.
Cover and cook on low flame till the potatoes are done.
Remove cover, add the fresh peas + red chilli powder + amchur powder + black pepper powder.
Stir well and mix everything together.
Remove , sprinkle fresh coriander leaves and serve immediately.