Remove tip of each snap pea and pull string from side. Cut each snap pea into half inch pieces.

Bring a small pot of salted water to a boil. Prepare an iced water bath.

As the water comes to a boil, heat ½ teaspoon of oil over medium high heat in a medium sized pan. Cook the chile for a minute or so until slightly crispy and toasted. Remove from pan and place the chile, coconut, cumin seeds and 1 tablespoon of water in a small food processor or mortar and pestle. Blend or pound to get a coarse mixture. Set aside.

Add cut snap peas to the water and cook for a couple of minutes. Using a slotted spoon remove from the pot and immediately chill in the iced water bath. After a few minutes, drain and set aside.

Heat the remaining ½ teaspoon of oil in the medium sized pan over medium high heat. Add the mustard seeds and when they begin to pop add the curry leaves, blanched snap peas, blended coconut paste and a pinch of salt. Cook for 30 seconds or until warm. Serve immediately.