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Heat the ghee in a tava. Add the SSP asafoetida, cloves and khoya and fry on a slow flame till the khoya becomes reddish brown.
Add the peas, the green chillies, the remaining spices, 1/2 cup of water and salt.
Cook for 5 minutes.
Add the chopped tomato and cook again for 2 minutes.
Garnish with coriander.