INGREDIENTS:
Peas / Pattani - 1 cup frozen
Onion - 1 finely chopped
Tomato - 1 cut into pieces
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
HOW TO MAKE:
Wash the frozen peas and cook with 1 1/2 cups water in the deep pan. Add chopped tomatoes, chilli powder, turmeric powder and salt. Cook until the peas and tomato get cooked but not too mushy. Even if there is a water do not to worry. Keep aside.
Heat oil in a kadai splutter mustard seeds and add chopped onions. Fry well and add the peas masala (do not drain the water). sprinkle a pinch of asafoetida. Mix well and cook until the water get absorbed.
Serve with sambar, rasam and curd rice...and even with roties...
TIPS:
If you are using dried peas then soak over night and pressure cook the same. Drain the water then follow the same method. Add salt when you pressure cook the peas.
Comments
Post a Comment