Boil peas until tender, drain the water and keep it aside.

Heat oil in a pan.

Add mustard seeds and when the seeds begin to pop, add curry leaves and the grated coconut.

Fry the coconut until it is golden brown in colour.

Add turmeric powder, red pepper powder and salt.

Finally, add the boiled peas, cover and cook for approximately 5 to 10 minutes, stirring occasionally.