Ingredients:
2 cups fresh green peas
1 small tomato chopped
1 small capsicum finely chopped
1 green chilli
1/2 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
2-3 pinches asafoetida
1 tsp. lemon juice
1 tbsp. curds
1 tsp. gram flour
1/2 tsp. each cumin and mustard seeds
salt to taste
1 tbsp. ghee
Method
- Crush peas coarsely in a mortar and pestle.
- Pound as you add a few peas at a time.
- Heat ghee in a deep pan, add seeds, asafetida, allow to splutter.
- Add curry leaves, capsicum, tomato, ginger, stir for a minute.
- Add curds, stir till whiteness of curds vanishes.
- Add peas, stir fry for 2-3 minutes.
- Dissolve gramflour in 2 tbsp. water, keep aside.
- Add 3 1/2 cups water to pan, bring to a boil.
- Add gramflour paste, stir till boil resumes.
- Add salt, chilli, coriander powder, turmeric, garam masala
- Cover and simmer on low for 8-10 minutes, till peas feel tender.
- Add half cup water again, bring to boil.
- The liquid should not be thick but not absolute water.
- Add lemon juice, coriander leaves, stir well, take off fire.
- Serve hot with hot steamed rice, or millet bhakri.
Making Time : 30 minutes
Makes : 4 servings
Shelf Life : Best fresh
Green Peas Dishes Index
