Wash the green pea pods.

Take out the peas from the pods in a bowl and keep aside. Retain half of the pea pods.

Discard the remaining pea pods.

Break the tip and bottom of each pea pod and remove the fibrous membrane inside.

Chop each pea pod into bite-sized pieces.

Chop the white part of the spring onion lengthwise and the green part into 1-2 inch pieces.

Heat sunflower oil in a kadai or wok.

Add panch phoron to the hot oil.

Once the seeds start spluttering, add the chopped white part of the spring onion.

Stir-fry briefly.

Add chopped pea pods, spring onion greens, and half of the green peas.

Stir again.

Add turmeric powder, chopped green chilies, and salt.

Cover and cook on low-medium heat until the vegetables are tender.

Remove from heat and serve hot as a side dish with paratha or phulkas.