Rinse and then take 1.5 cups green peas in a small pan or bowl. Do not add any water in the pan or bowl.

In a 2 litre pressure cooker, add 1.5 cups water.

Then place the pan or bowl with the green peas inside the cooker.

Cover with the lid and pressure cook on medium to high flame for 5 to 6 whistles or 6 to 7 minutes. Instead of steaming, you can boil the green peas also.

When the pressure settles down, open the lid and check if the green peas have cooked properly.

There will be some water in the peas. Drain the water and keep the green peas aside.

Heat 1 tablespoon oil in a pan or kadai. Ghee also can be used instead of oil

Keep the flame to a low or medium-low and then add 1 slit green chili. Sauté for some seconds.

Then add the steamed green peas.

Mix it well with the oil.

Keeping the flame to a low or sim, add ¼ teaspoon turmeric powder and ½ teaspoon kashmiri chilli powder.

Next add 1 teaspoon coriander powder, 1 teaspoon fennel powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder

Mix the spices very well with the green peas and sauté for a minute.

Then add salt as required and ½ teaspoon dry mango powder. For a more sour taste you can add 1 teaspoon dry mango powder. Instead of mango powder, you can also add ½ to 1 teaspoon lemon juice. Some chaat masala and black salt can also be added if you want.

Mix very well and sauté for a minute.

Switch off the flame and add 2 tablespoons chopped coriander leaves to green peas sabzi. Mix.

Serve green peas sabzi with parathas, rotis or phulkas