I love this green peas curry, it reminds me of my grand mom's place in Mahim, Bombay. I remember eating it with kadak pav (this really hard crusty bread, that wonderfully soaks up a curry and you have to chew on it slowly to savour every molecule... ). I don't know why but my mom rarely made it at home while we were growing up, so it always remained a Bombay delicacy until I grew up and learnt how to make it and now I make it quite often. And it really is a time saver, you don't have to chop any onions or tomatoes... this dish is just gloriously easy and to borrow a phrase from KFC its finger licking good! First soak your green peas for at least 6 to 8 hours in water. I am assuming you know which peas I am talking about here, those hard ones you get in department stores (not the frozen or the fresh ones). Then pressure cook (don't use the same water you soaked the peas in, add clean water) it for 5 to 6 whistle spans. And you'll get something like this... Here th...