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| Green Peas | 100 g |
| Water For Cooking Peas | 350 g |
| Salt For Cooking Peas | 1 g |
| For masala | |
| Fennel Seeds | 2 g |
| Green Chillies | 5 g |
| Coconut | 20 g |
| For curry | |
| Oil | 20 g |
| Mustard Seeds | 1 g |
| Curry Leaves | 1 g |
| Onions | 35 g |
| Tomatoes | 50 g |
| MTR Turmeric Powder | 0.5 g |
| MTR Special Garam Masala | 5 g |
| Salt | 5 g |
| Sugar | 1.5 g |
| Water For Grinding | 100 ml |
| Water For Curry | 100 ml |
| Coriander Leaves | 2 g |
Method Of Preparations
- Wash and soak green peas overnight.
- Cook soaked green peas in a pressure cooker for 3 whistles.
- Keep the cooked green peas aside.
- Grind coconut with fennel seed and green chillies to make a paste.
- Heat oil in a pan, add mustard seeds and fry till they crackle.
- Add curry leaves, chopped onions and sauté till translucent. Add salt, MTR Special Garam Masala and MTR Turmeric Powder.
- Add chop tomatoes and let it cook. Add ground paste and cook well.
- Mix cooked green peas and mix. Simmer till the mixture becomes semi thick.
- Garnish with coriander leaves and switch off the flame.
- Serve hot.
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