Snake gourd and green peas curry

Ingredients

• 1 cup green peas - soaked for 1 hour, then boiled with 2 cups of water and 1 tsp turmeric powder till soft.
• I medium size (abt 350g) snake gourd - scrap the skin, cut into two and further into 2 inches in size.
• 2 tbsp meat curry powder (or as your preference)
• 10 shallots - remove the skin
• 1 medium size (abt 90g) tomato - sliced into 8 pieces
• 5 dried whole red chillies
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 sprigs curry leaves
• 2 tbsp thick tamarind/assam juice
• 3 tbsp olive oil
• salt to taste

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Preparation

• When oil is heated, add in the shallots, snake gourd, dried chillies, curry leaves, cumin and mustard seeds. Fry for about 5 minutes to soften all of these ingredients.
  Add into the boiled green peas with 1/2 litre of water.
  Stir to combine all the ingredients together and once the small bubbles appear, add the curry powder, tamarind/assam juice and salt to taste. Let it cook until gourd becomes soft and after this, remove from heat.