Cuisine
Indian
Total Time
45 minutes
Servings
6
– 1 cup Green peas shelled – 4 large Tomatoes chopped – ½ cup Desiccated coconut – 1 Onion chopped plus 1 (ground) – 4 Slit green chilies – 1 teaspoon Cumin seeds – few Curry leaves – 2 tablespoon Ghee/oil – to taste Salt – 1 teaspoon Poppy seeds – 4 cloves Garlic – 2 Green chilies – Tap for more...
– In a small pan roast the poppy seeds, garlic, 2 green chilies and sesame seeds in very little oil.
– Now grind it into a smooth paste along with ginger, coriander leaves and mint leaves. Keep aside.
– In a medium pan, heat oil and add the cumin seeds and curry leaves. Let it splutter and then add the chopped onion and desiccated coconut and fry till golden brown.
– Now add the ground onion and sauté. – Next add the ground masala along with turmeric powder and garam masala and fry well.
– Once the masala starts to get aromatic, add the shelled peas and the tomatoes along with salt and let it come to a boil. Add enough water to bring the gravy into the required consistency. Let it simmer until the peas and the tomatoes cook.
– Serve hot with rice or Parathas!