Hold each
half with the inner side towards you and bend stalk end inwards so that
the fleshy part of the pod cracks.
Then pull
downwards, peeling off and discarding the thin, silk-like inner lining
of the pod.
Wash the pods
and remove any strings from the edges.
Heat ghee and
fry onion and ginger over low heat until onion is soft and golden.
Add turmeric,
salt, garam masala and chili powder, stir and fry for a minute or two.
Then add the
tomatoes, potatoes and pea pods.
Stir well,
cover and cook until potatoes and pea pods are tender.
It may be
necessary to add a few spoonfuls of water if curry tends to stick to the
base of the pan, but if it is cooked on low heat and stirred
occasionally, the liquid from the tomatoes will be sufficient.