Recipe Cook Time
Heat the oil in a heavy-based saucepan.
Add the cumin seeds and asafoetida.
When the seeds splutter, add the ginger and saute over high heat till brown.
Add the grated tomatoes, coriander powder, salt, garam masala and turmeric.
Stir-fry till the fat separates.
Add the mangauris, peas and green chillies.
Stir a few times till the peas look a bit glossy and the mangauris darken a little.
Add the water and bring to a boil. Cover the pan and simmer for about 10 minutes. Serve hot.