Ingredients:

• 250 gms. – 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 curds, beaten.
• 1 tsp – Red Chilli powder.
• 1/2 tsp – Coriander seed powder.
• 1/2 tsp – Turmeric powder.
• 2-3 pinches asafoetida.
• 2-3 pinches Garam Masala powder.
• 1/2 tsp – each cumin & 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 half a minute.
5. Add curds, stir continuously till it starts boiling.
6. Stir further till all whiteness of the curd disappears.
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, phulkas, or puris.

Recipe courtesy of Saroj Kering