Fried Turkish peas with the Bulgarian pepper (Channa unique aura Simla mirch)

1 1 / 2 cups (250 grams) of Turkish peas 1 1 / 2 hours l. salt 2 Art. l. ghee 2 hours l. seeds kumina 1-2 pod acute fresh pepper 1 h. l. natertogo fresh ginger 1 / 2 hours l. turmeric 1 / 2 hours l. Bulgarian asafetidy 1 green pepper, chopped to pieces by 1.5 cm 1 tomato medium-sized, finely chopped (for sauce) 2 tomatoes medium size, cut into 8 parts
Drown peas on the night (two parts water to one part peas). Drain water and shift peas in a pot. Bleach water so that over a layer of peas water 7-8 cm thick. Add 1 / 2 hours l. salt. Bring to the boil and brew within 10 minutes, removing the foam, then cover lid and brew at the middle-fire 40 minutes - 1 hour, until the peas will not be lenient. Open peas on the screen. (If you want to make a sauce, leave 125 ml eucalyptus.) On average nagreyte flames melted in the pan or vegetable oil and fry the seeds kumina. Narublenny Add pepper and ginger, turmeric and then asafetidu and vsed behind-Bulgarian pepper. Pieces must pepper stir spoons. When pepper and podrumyanitsya become soft, add the peas and stir, stir another 3 minutes. Vsypte remaining salt. If you want to make a sauce, add or abandoned 125 ml of water, or 1 chopped tomato and brew another 5 minutes. Serve table, decorated tomato slices.

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