Heat ghee / oil in a pan and fry the mangodi till light golden in colour. Drain and pressure cook them in 1 cup water for 2-3 whistles.
Temper the same oil with cumin seeds & asafoetida. Saute for few seconds. Add the ginger and green chilies. Saute for a minute.
Add all the dry spices and mix well.
Then add the tomato puree & simmer, covered till the oil floats on the top.
Add boiled mangodi & peas. Adjust water accordingly. Cover & simmer for 4-5 minutes on a low flame.
When done, add the garam masala powder & kasuri methi. Give it a stir and switch off the flame.
Garnish with coriander leaves.
Serve with plain steamed rice, jeera rice, chapati, paratha, etc.
