Heat 2 tbsp of oil in a pan or kadai.

Add garlic-ginger paste.

When a good aroma comes, add sliced onion and green chillies.

Saute till they change colour.

Add tomato into it.

Add all the powders and stir well for 1 min.

Add the green peas and add 1 cup of water and leave it for boiling.

when the gravy becomes thicker, switch off the stove.

In another pan, heat 1 tbsp of oil and splutter the mustard seeds and curry leaves and add this to the curry.

Garnish the curry with chopped coriander leaves.

:- Serve with chappathi, vellayappam and puttu.