Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serving : 4 members
Description
Mangalore green peas masala which is a vegetarian delight. a gravy i tried recently as I was fed up making gravies using ground tomota and onion paste. Wanted to break the monotonous in that. Came across a Mangalorian dish which was made with chicken. I liked the recipe a lot, so i made it with green peas and worked pitch perfect. I wish you all could smell the fragrant green peas simmering away on my stove top.Was surprised about the unexpected marriage of asafoetida, coconut and jaggery That resulted in a distinct flavour. Green peas in Tamil is called Pattani and Urdu speaking muslim people are also addressed the same way in Tamil.Don’t know why ? I guess , the word pattan changed into pattani. As tamilians are nick named pandees , malayalis are nick named kanji or mallu, Telugu people nick named koltti. So are Urdu speaking muslims nick named green peas. No offense to anyone please. This is how people around us have nick named all of us.
Ingredients
Ingredients | Quantity |
|---|---|
| Green peas | 1 cup shelled |
| Coconut grated | 5 tablespoon |
| Ginger | 1 inch piece |
| Garlic | 2 flakes |
| Coriander power | 1 tablespoon |
| Chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Oil | 3 tablespoon |
| Mustard seeds | 1/4 teaspoon |
| Curry leaves | few |
| Asafoetida | a pinch |
| Onion | 1 big chopped +2 sliced |
| Tamarind pulp | 1 tablespoon |
| Cumin powder | 1 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | to taste |
Method
- Roast coconut , ginger , garlic , coriander powder , chilli powder and 2 sliced onions separately in little oil to brown and grind altogether to a smooth paste . Set aside .
- Boil green peas with enough water and salt to taste . Set aside . Heat oil in a non stick kadai . Season with mustard seeds , curry leaves , asafoetida and 1 chopped onion. Fry to brown .
- Top with the ground masala and sauté for a minute . Add cumin powder , turmeric powder and garam masala powder .
- Mix well adding tamarind pulp , salt to taste and boiled green peas with the water . Mix well and bring to boil for 5 minutes . Add more water if need to get a gravy consistency .
- Finally add jaggery and simmer for 3 minutes for all the flavours to infuse together and oil floats on top . Serve hot with any roti or puri of your choice .
