If you like a milder version of the curry, this recipe is for you. It can be served as an accompaniment for tortillas, bread loaves and rice.
Ingredients
- Green peas – 1 cup. (If using dry peas, soak them for 10 hours and cook them till soft but not mushy. Frozen peas should be thawed.)
- Potatoes- 3 (cubed).
- Onions – 1 (chopped).
- Tomato – 1 (chopped finely).
- Green chilies- 3(slit).
- Mustard- 1 tsp.
- Curry leaves- 1 sprig.
- Turmeric powder- ¼ tsp.
- Salt to taste.
- Oil- 3 tsp.
For Paste
- Coconut – 2 table spoons ( grated).
- Red onion – ½ chopped.
- Coriander seeds- 1 tablespoon.
- Cuminseeds- 1 tsp.
- Garlic – 2 cloves
- Ginger – 1 small piece. (Chopped)
1. Add a tsp of oil to the pan and fry coriander seeds and cumin seeds. (Fry till they brown slightly) Set aside.
2. Now add 1 tsp of oil and fry onions and ginger and garlic, until the raw smell goes away. Add grated coconut and switch off the heat.
3. Make a smooth paste of the fried onion, garlic, ginger, and coconut, coriander and cumin seeds.
Directions
1. Set a pan and add oil. Once oil is hot, splutter mustard and add green chillis along with onions and curry leaves. Fry onions till they become translucent.
2. Add tomatoes and cook them till they turn mushy. Stir in potatoes and fry them for 4 to 5 minutes. Add peas and fry for a couple of minutes.
3. Add the ground paste and fry till the oil separates from the paste. Add 2 cups of water along with turmeric powder and salt and bring it to boil.
Switch off the heat and garnish with cilantro.
Variation
You can add you favorite veggies to this curry. Choose veggies such as cauliflower, carrots and beans that don’t lose their texture after cooking.
Grind two teaspoons of cashew nuts or amlonds along with the paste mix to get a tastier gravy.