Konkani Style Green Peas in a Coconut, Tamarind gravy
Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
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 :
|
Rate this recipe!
|
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.
- Enter Step
- Enter Step
- 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.
Share this Recipe
