Bengal Mustard Pea Pods

For the Bengali mustard pea pods, finely grind the mustard seeds and mix with 4 tablespoons of warm water. Add turmeric, paprika and 170 ml water and let rest for 10 – 15 minutes.

Meanwhile, wash and dry the pea pods and cut them into pieces about 3 cm long. Peel the onions, halve them and cut them into fine strips.

Finely chop the chili peppers or cut them into thin rings. Heat the mustard oil or ghee in a pan and fry the onion until light. Add the pea pods and sauté for about 4 minutes – keep stirring.

Add the chili peppers and mustard seed spice marinade and season with salt. Bring to a boil once and then cook on medium heat for 20 – 25 minutes. Serve the Bengali mustard pea pods.

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