Greenpeas Masala ... another tasty accompaniment for chapathi.
Ingredients
Green peas (dried or fresh) - 1 cup
Big onion - 1 medium, finely chopped
Green Chilly - 1, chopped
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Tomato - 1 big, roughly chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp (as per spice levels)
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt - as needed
Grated coconut - 1/2 cup
Broken cashew - 1 tbsp
Oil - 2 tbsp
Method
1. If using dried greenpeas, soak them in enough water for atleast 3-4 hrs and then pressure cook for 4-5 whistles. If using fresh, just boil them in salted water till the peas become tender.
2. Heat a kadai, add oil. Sizzle the cumin seeds.
3. Add the onion, chilly and saute till onions turns transparent. Now add the crushed ginger-garlic and saute till raw smell is gone.
4. Add the turmeric, chilly and coriander powders and saute till raw smell is gone. Add the chopped tomato. Saute till oil separates.
5. Now switch off the stove and allow the mixture to cool. Once cooled, grind them in the small jar of mixer to a smooth paste.
6. Heat the same kadai (in which we sauteed the onions), and add the ground paste. Add some water too. Add the cooked greenpeas too at this stage and let the whole thing get cooked. Adjust salt.
7. Meanwhile grind coconut & cashew into a smooth paste.
8. Once the greenpeas is cooked well in the onion gravy, add the coconut-cashew mixture and cook till steam comes. The gravy should be somewhat thick at this stage, if not boil it for some more time till you reach the right consistency.
Ingredients
Green peas (dried or fresh) - 1 cup
Big onion - 1 medium, finely chopped
Green Chilly - 1, chopped
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Tomato - 1 big, roughly chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp (as per spice levels)
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt - as needed
Grated coconut - 1/2 cup
Broken cashew - 1 tbsp
Oil - 2 tbsp
Method
1. If using dried greenpeas, soak them in enough water for atleast 3-4 hrs and then pressure cook for 4-5 whistles. If using fresh, just boil them in salted water till the peas become tender.
2. Heat a kadai, add oil. Sizzle the cumin seeds.
3. Add the onion, chilly and saute till onions turns transparent. Now add the crushed ginger-garlic and saute till raw smell is gone.
4. Add the turmeric, chilly and coriander powders and saute till raw smell is gone. Add the chopped tomato. Saute till oil separates.
5. Now switch off the stove and allow the mixture to cool. Once cooled, grind them in the small jar of mixer to a smooth paste.
6. Heat the same kadai (in which we sauteed the onions), and add the ground paste. Add some water too. Add the cooked greenpeas too at this stage and let the whole thing get cooked. Adjust salt.
7. Meanwhile grind coconut & cashew into a smooth paste.
8. Once the greenpeas is cooked well in the onion gravy, add the coconut-cashew mixture and cook till steam comes. The gravy should be somewhat thick at this stage, if not boil it for some more time till you reach the right consistency.
No comments:
Post a Comment