Coconut and tomatoes combined with peas make a very tasty dish.


Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 4.

Ingredients

2 cups green peas, boiled
1/2 teaspoon cumin seeds (jeera)
1 teaspoon urad dal
1 onion, chopped
1 teaspoon coriander-cumin seed (dhana-jeera) powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
2 tomatoes, chopped
3 curry leaves
3 tablespoons oil

To be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (1/2") piece ginger

To be ground into a coconut paste

4 tablespoons coconut, grated
1 tablespoon cashewnuts, grated

For garnishing

chopped coriander

Method


1. Heat the oil in a tava, add the cumin seeds and urad dal and fry till the seeds begin to crackle.


2. Add the onion and fry till light brown.


3. Add the ginger garlic paste and fry again for a few seconds.


4. Add the coriander-cumin seed, chilli and turmeric powders, the tomatoes and salt and fry again for 2 to 3 minutes.


5. Reduce to low heat, add the coconut paste and curry leaves and stir for 1 minute. Then add 3/4 cup of wate and bring to a boil.


6. Add the peas and cook for 3 to 4 minutes.


7. Garnish with coriander and serve hot.