- Mochai potato curry
- Yam curry Â
INGREDIENTS:
| GREEN PEAS | 1/2 CUP |
|---|---|
| SHALLOTS | 10 NO |
| COCONUT | 3 TBLSP |
| CUMIN SEEDS | 1/4 TSP |
| SALT | AS NEEDED |
| RED CHILLY | 2 NO |
| GARLIC | 2 NO |
| OIL | 1 TSP |
| MUSTARD SEEDS | 1/2 TSP |
| TURMERIC POWDER | A PINCH |
METHOD:
- Take out the peas from the shell.
- Take out the skin of shallots and chop them finely.
- Add water in a wide vessel and add the green peas . Add a pinch of turmeric powder and salt to this and cook till the peas gets cooked. This will take approximately 10 minutes.
- Drain the water, once it is cooked and keep it aside.
- In a pan add oil and throw in the mustard seeds. When it splutters add the chopped shallots.
- Grind the coconut, red chilly, cumin seed, and garlic into a fine paste adding very little water.
- When the onions turn golden brown add in the cooked green peas and the ground masala.
- Mix it nicely and cook for 2 minutes to get the masala infused into the peas and check for salt.
- Garnish with curry leaves.
- This can be served even with rotis too.
Note:
- Cumin seeds can be replaced with fennel seeds to enhance more flavor.
- 2-3 shallots can be added while grinding the masala.
