1. 400 gm katthal pieces

2. I bunch Methi leaves – chopped roughly

3. 1 cup shelled peas

4. 1 small onion chopped finely

5. 1/2 inch ginger pc chopped finely

6. 4 cloves of garlic diced

7. 2 whole red chilli

8. 1/2 tsp Methi seeds

9. 2 tbspmMustard oil

10. Salt to taste

Method

Par Boil the katthal pieces – add salt, bay leaves, few cloves of laung and few peppercorns to the water. Drain and set aside.

Heat oil and add Methi seeds and chilli. When Methi seeds splutter add the chopped onion, ginger and garlic.

When the onion starts to brown add the katthal pieces and stir fry.

Take out and keep aside.

Add the Methi leaves and saute.

Add the peas and cook for few minutes till tender.

Dd the katthal and mix well

You can watch this video

https://youtu.be/3LVBAoP7rQ4

From gallery page

Gallery Text:

In spite of its modest size, this flask in the shape of a mango, adorned with gold, gems, and enameling, eloquently demonstrates the artistic standards and tastes of seventeenth-century Mughal India. Likely to have been created during the reign of Shah Jahan, the emperor who built the famous Taj Mahal, the flask expresses the Mughal love of natural forms and precious materials. The finely balanced, elegantly drawn, and relatively spacious network of scrolling vines in gold, inset with gemstones, recalls the Mughal debt to Safavid Iran, where similar networks of scrolling vines with palmettes, blossoms, and leaves were in vogue in the sixteenth century.

https://www.metmuseum.org/art/collection/search/453341