Peas in Coconut Gravy

This is one dish that I thought my mother made. When I spoke to her, she said she's never made anything like it. Then I figured it must be my aunt in Bombay. She gave me two recipes, both of which didn't seem like anything close to this. Both of them individually told me that I had let my imagination go wild because I had memories of eating stuff that didn't "exist".

I made this some years ago in Bangalore. I just put in things that I thought the dish had. My friend and I ate it with rice and Dali Saar, on a cold December night. It was very nice. There was nothing left over and IMHO, that says a lot.

1 cup Peas, cooked

To be ground to a masala:
1/4 cup Coconut, scraped
2 tbsp Tamarind Paste
2-3 Red Chillies
1/4 tsp Turmeric Powder
Salt to Taste

For the seasoning:
1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves

Heat the oil in a kadhai and add the mustard seeds and asafoetida. When the mustard seeds begin to splutter, add the curry leaves. Add the peas and fry them for a minute. Add the ground masala and cover and cook for 4-5 minutes more. Add a little water, depending on how runny or dry you'd like this dish to be. Serve hot with rotis or with rice and dal.