Ingredients:

• 250 g – peas, boiled, drained
• 2 – Potatoes boiled, chopped into cubes
• 1 – small Tomato chopped
• 1 – small Capsicum chopped finely
• 1 stalk – Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 – green chilli, slit
• 2 tbsp – fresh curd, beaten
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 2-3 pinches – Asafoetida
• 2-3 pinches – Garam Masala powder
• 1/4 tsp each – cumin and Mustard Seeds
• Salt to taste
• 2 tbsp – oil

Method:

1. Make paste of all dry masala powders in 1/2 cup water.
2. Heat oil in a frying pan, add seeds, curry leaves, green chilli.
3. Add asafoetida, allow to splutter, add masala paste.
4. Stir while cooking for 30 secs.
5. Add curds, stir continuously till it starts boiling.
6. Stir further till all whiteness of curds is not visible.
7. Add 1/2 cup water, bring back to a rolling boil.
8. Add in peas, potatoes, saving 2 pieces.
9. Smash saved 2 pieces of potato, add to mixture.
10. Cover and simmer on medium, till gravy is a little thick.
11. Pour into serving bowl, garnish with chopped coriander.
12. Serve hot with boiled rice or phulkas, or puris.

Recipe courtesy of Saroj Kering