Cassava greenpeas mix with shallot chutney

Yucca green peas mix

Cassava (Yucca) 2 kilo, peeled, cut into cubes, Wash thoroughly, boil enough water in a wok. Put the yucca pieces in the boiling water, add 1 tsp. turmeric powder and salt to taste. Keep it aside.
Onion 1, garlic 4 cloves, ginger 2 inch pc., all thinly sliced, coconut oil 2 tbsp., frozen green peas a cup, spring onion a stalk, chopped, grated coconut 1 cup, cumin powder 1/2 tsp.
Heat oil in a shallow pan, drop in onion, ginger and garlic, sauté till tender, add frozen green peas and salt to taste. Cook well, add cumin powder and grated coconut, mix it, add cooked yucca, combine well. Adjust salt and mix in spring onion chops. Serve with shallot chutney.
Shallots 100g., peeled and sliced, red chilli flakes a tbsp., ginger garlic paste 2 tsp., salt to taste, coconut oil 2tbsp., asafoetida powder 1/4 tsp., honey a tbsp.
Heat oil in a pan, drop in shallots, sauté till tender, add chilli flakes, ginger garlic paste, salt to taste, combine well, add honey and serve with yucca.

Shallot chutney