Indian-style radishes and peas

This is a scaled-down version of a recipe from Yamuna Devi’s The Vegetarian Table: India.  If you don’t like the pungent flavour of fennel seeds, just leave them out.

1 tsp. ghee or oil

½ tsp. fennel seeds

½ tsp. grated fresh ginger

½ lb. peas

1 bunch radishes, trimmed and thinly sliced

Salt and pepper

Chopped fresh coriander

Warm the oil in a large pan over moderate heat.  Add the fennel seeds and ginger and fry until the seeds colour a bit.  Add the peas, radishes and a couple tablespoons of water.  Cook briefly until the peas are bright green, about 2 to 4 minutes.  Season to taste with salt and pepper and garnish with the chopped coriander.  Makes two generous servings or four small servings.