Ingredients:
• 2 cups – fresh Green peas
• 1 small – tomato, chopped
• 1 small – capsicum, finely chopped
• 1 – green chilly
• 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, asafoetida, allow to splutter.
- Add curry leaves, capsicum, tomato, ginger and stir for a minute.
- Add curd, stir till the whiteness of curd vanishes.
- Add peas, stir fry for 2-3 minutes.
- Dissolve gram flour in 2 tbsp water, keep it aside.
- Add 3.5 cups water in a pan and boil.
- Add gram flour paste, stir and let it boil.
- Add salt, chilly, coriander powder, turmeric, garam masala.
- Cover and simmer on low for 8-10 minutes, till the peas become tender.
- Add half cup water again and let it boil.
- The liquid should not be too thick.
- Add lemon juice, coriander leaves, stir well, take off fire.
- Serve hot with hot steamed rice, or millet bhakri.
Recipe courtesy of Saroj Kering