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Manipuri Mangal ooti
This is a popular festival side dish from the North-eastern Indian region of Manipur. It pairs perfectly with a side dish or rice.
Method
- Put the peas in a lidded saucepan, cover with water and stir in the bicarbonate of soda and a good pinch of salt. Bring to a simmer and cook with the lid on for 20minutes until the peas are soft. Skim the foam from the top as they cook and drain any remaining water.
- Heat the oil in a frying pan, add the bay and cumin seeds and allow to sizzle for a few moments. Add the onion to the pan and cook until they start to brown. Sprinkle in the curry powder and cook for another few minutes until the onions are soft and golden.
- Stir in the tomatoes and then the cooked peas. Cook for a further 5 minutes, stirring occasionally. Serve scattered with coriander.
