A spicy but sweet vegetarian curry from Maharashtra which I found in ” Indian Kitchen” by Maunika Gowardhan.
Ingredients
- 2 tbsps vegetable oil
- a pinch asafoetida
- 1 tsp cumin seeds
- 1 tsp kashmiri chilli powder or mild paprika
- 400 g frozen green peas
- 2 tsps jaggery or sugar
- sea salt to taste
- chopped fresh coriander to garnish
For the paste:
- 40 g fresh coriander
- 50 g freshly grated coconut or dessicated coconut, soaked for 2 minutes in warm water and drained
- 5 garlic cloves
- 1 red onion ( about 30g) roughly chopped
- juice of a lime
Servings:
Instructions
- First make the paste. Put all of the ingredients for the paste into a blender. Add 50 ml water then blitz to a paste.
- Place a heavy based saucepan over a medium heat and add the oil. When hot, add the asafoetida and cumin seeds and let them sizzle for a few seconds to infuse the oil.
- Add the paste and fry for 2-3 minutes, stirring, to make sure it doesn't stick to the base of the pan. Add the chilli powder and fry for another minute, then add the green peas and mix well for a minute more.
- Add 250 ml water, the jaggery and salt, mixing well, to form a thick gravy.
- Bring to a boil, cover and simmer for 5-7 minutes then remove from the heat and garnish with the coriander. Serve warm with some chappatis.
Share this Recipe
Powered byWP Ultimate Recipe