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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Peas(boiled) - 1 cup
- Carrot(cut lenghtwise) - 3 -
- Onions - 2 nos
- Green chillies - 2 -
- Tomato(diced) - 1 cup
- Ginger(A small piece) -
- Garlic pods - 2 nos
- Grated Coconut - 1 cup
- Fennel seeds(Perinjeerakam) - 1 tsp
- Cashewnuts - 1 tsp
- Bay leaf(Vazhana/Karuga ela) - 1 no
- Garam masala powder - 1 tsp
- Turmeric powder - 1 tsp
- Salt(As reqd) -
- Oil - 2 tbsp
Ingredients
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Instructions
- Grind together grated coconut, fennel seeds, 1/2 cup of shredded onion, ginger, garlic, green chillies, cashews and 1/2 cup of diced tomatoes into a fine paste.
- Heat 2 tbsp of oil in a pan or a kadai.
- Add bay leaf followed by cumin seeds, a little fennel seeds, turmeric powder and garam masala.
- Add onion and fry, till brown.
- Add the peas and carrot and saute for some more time.
- Add the remaining tomatoes and saute again.
- When they turn soft, add the ground paste and salt and allow it to boil.
- :- It takes around 20 mins for the raw smell to go and get the aroma.
- When the oil starts to separate from the sides of the pan, remove from the flame.
- Garnish with coriander leaves.
- :- Serve with rice and chappathis.
- :- Infact you can add cauliflower, boiled potato pieces etc after the tomatoes. In case you want it liquid you can avoid the vegetables.
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4 comments
ok recipe …. Would be better if substituted with any other veg. other than carrot… It seemed quite dull when made.. But it was an average recipe …
Used potatoes instead of peas and came out good. Thanks.
It tastes good…Nice Recipe
Great recipe, really good