Spring is here and we did not even notice it until very recently, thanks to all the crazy rain we are getting! Not that I am complaining. Rain is good for the drought n all but still, spring is here… and we deserve to bathe in its glory. Drown is the vibrant colors of the new bloom, get lost in the sweet hum of the hummingbird, perched on a cherry blossom tree and wallow in the spring bounty of crunchy asparagus, juicy apricots and sweet carrots and green peas. We do deserve to enjoy all of the beauty of spring so rain can take a break! Well it did for over a week here and the sun showed up, warming us all up and opening up those poppies and clovers.
When in the mood of spring, surrounded by all the beautiful colors you ought to bring those colors in your kitchen too. Hence came back into my kitchen is this recipe originally by my mother in law. Spring Peas and Eggs is a perfect spring recipe. Using my favorite spring produce, sweet peas and bringing us in an easter mood with the addition of eggs, this recipe is also a favorite of mine because of its simplicity and ease. Its quick enough to be fixed in minutes on a busy weeknight and elegant enough to be paired with some homemade bread, a decent salad and a fancy wine to make for a special meal. Enjoy the recipe for these Spring Peas and Eggs or as we lovingly call it- Anda Matar!
Ingredients: (serves 4)
2 tablespoon Oil (canola or olive)
1/4 teaspoon asafetida
1/2 teaspoon cumin seeds
1/2 cup onion (chopped)
1 teaspoon (thai green chili)
1 tablespoon coriander powder
1 teaspoon Garam Masala
Salt to taste
2 cups Green Peas (steamed or frozen & thawed)
4 large eggs
1 tablespoon cilantro for garnish (optional)
Method:
Heat oil in a wide mouthed, shallow pan. Add asafetida, followed by cumin.
As the ingredients sputter add onion. Sautee for 3-5 minutes on medium low heat. Add the onion begins to turn golden add minced chili. Cook for another minute of medium high heat.
Add coriander, garam masala and salt. Stir everything well together.
Add peas. Mix well. Cover and cook on medium heat for 3-5 minutes.
Take the lid off. Mix well. Spread the peas evenly on the pan. Using the back of a spoon make 4 indentations on the peas at approx. equal distance from each other.
Turn the heat to low. Crack one egg at a time and drop in the indentations. One egg per indentation. Cover and cook on low for 5-8 minutes or until the egg white becomes opaque and yellow is firm but runny. If you want the yellow harden up then cook a couple more minutes. Turn off the heat. Garnish with cilantro and serve hot with a side of bread.