In a pan or kadhai, heat 2 teaspoons of oil. Add peas ( matar) and saute on high for 2 minutes
Cover and cook until they are soft and can be mashed
Take it off the heat and mash it coarsely with the masher
In another kadhai or pan, heat 2 tablespoons of oil. Add wadis and fry until fragrant and light golden, take them out and reserve
In the same oil, add cumin and allow it to crackle.
Add onions and fry until soft and pink
Then, add ginger garlic paste, green chilli paste and saute for a minute or until raw smell goes off
Add tomatoes, turmeric, and freshly cracked pepper, wadis. Saute for 3-4 until tomatoes are soft and spices are cooked well
Now, add coarsely mashed peas, wadis and salt, mix well
Add water according to the consistency required
Bring it to boil and simmer for 5-6 minutes.
Finally, add garam masala, chopped coriander leaves and mix, cook for another minute
Dish out and garnish with chopped green coriander. Serve them hot with phulkas/parathas or rice.