Easy Green Peas and Vegetable Curry

 

 

Ingredients (Serves  5)

1. Green peas – 1.5 cup, dried (Soak it in enough water for at least 5-6 hrs)

   Onion – 1 med-small, chopped

   Carrot – 2 small, diced

   Beans – 5 – 8, cut into 1 inch pieces

   Potato – 2 small, cubed

   Green chilies – 3, slit

   Curry leaves – 1 sprig

   Cashews – 2 tbsp (Optional)

   Turmeric powder – 1/2 tsp

   Coriander powder – 1 tsp

   Chilly powder – 1/2 tsp

   Fennel powder /  perumjeeraka podi – 3/4 tsp (You can add garam masala powder instead)

   Water – As required

   Salt – To taste

2. Oil – 2 tsp

    Mustard seeds – 1/4 tsp

    Dry red chilly – 1

3. Thick coconut milk – 1/4 cup (I used 2 tbsp canned coconut milk. If you are using maggi coconut milk powder, use 1 – 1.5 tbsp powder mixed in 1/4 cup water )

Method

1. Cook the ingredients numbered 1 in a vessel adding enough water (water should be in the same level as that of the green peas and veggies) until done. You can pressure cook them for 1 whistle instead, but switch off the stove after 1 whistle and open the pressure cooker immediately after the pressure releases or after 10 minutes otherwise the green peas might turn mushy. (Some variety of green peas might take 2 or 3 whistles to get soft). I used a 2 litre pressure cooker. If the gravy looks very dilute, boil for a few minutes or until the gravy turns thick. Add 1/4 cup coconut milk. Mix well. If the curry is very thick, add some hot water. This curry tends to get very thick over time. Cook for 1 – 2 minutes and switch off.

2. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add this to the pressure-cooked green peas. Cover with a lid for 5 minutes and then mix well. Serve with idiyappam, palappam, chapatis, porotta etc. This is a very easy, healthy and super-tasty curry. Try it out, friends!