Konkani Style Green Peas in a Coconut, Tamarind gravy
Prep Time | 20 minutes |
Servings |
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Ingredients
- Fresh green peas : 1 cup -
- Potato cubed : 1 no -
- Grated coconut : ½ cup -
- Kashmiri chillies : 1 - 2 nos
- Spicy red chillies : 4 - 5 nos
- Tamarind : 1 tsp -
- Turmeric powder : ¼ tsp -
- Salt to taste -
For the tempering :
- Rye : ½ tsp -
- Curry leaves Few -
- Oil : 2 tsp -
Ingredients
For the tempering :
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Instructions
- Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
- Transfer to a deep bottom pan and add water according to the consistency of the gravy / curry required.
- Add turmeric powder, fresh green peas and cubed potato to the masala.
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- Cover and cook the peas and potatoes in the masala till the oil separates and the vegetables are cooked. (Approximately 15 minutes).
- Heat oil in a small pan and add rye. When it has spluttered add the curry leaves.
- Pour the tempering over the curry.
- Serve hot with rice.
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