Chilli ginger dry peas curry
(Chilli matar sabji)
·
Dry peas 1/4kg
·
Potato(boiled) 1nos
·
Green chillies 10nos
·
Ginger 1inch piece
·
Cumin seeds 1tbsp
·
Karepatta(chopped) few
·
Turmeric powder 1/4tsp
·
Salt to taste
·
Oil 1tbsp
·
Mustards 1/2tsp
Process
Soak dry peas (matar) in
water for 8to9 hours. Take a pressure cooker, cook soaked peas in the cooker
till the peas becomes soft. Now mash(slightly) the peas. Make a paste of green
chillies, ginger and cumin seeds. Take pan, oil, mustards, cumin seeds(1/4tsp)
, chopped karepatta and toss them for few min. Then add chilli ginger cumin
paste and sauté for a while. When done add mashed peas, mashed potato, haldi (turmeric)
powder and mix well and fry in low flame for few min and then add water (as required)
and cook for 30min. Add salt and off the
flame when the consistency of the curry
is thin and finely cooked, add water if required. Hot spicy chilli ginger matar
ka sabji is ready to eat with roti or with steamed rice.
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