Recipe Cook Time
Heat the clarified butter in a heavy-based pan.
Add the cumin seeds and asafoetida.
When the seeds begin to splutter, add the ginger and saute to a light brown.
Add the peas, coriander powder, mango powder, garam masala and salt.
Saute over high heat till they look glossy.
Lower heat and simmer till the peas are cooked.
Serve hot, mixed with chopped coriander leaves.