Friday, March 22, 2013



This side dish has over time been a great favourite in my family. I love this for its versatility too. It goes equally well with rice or rotis, which is what we have for a meal almost every day.

A word about recipes though. Can you believe that I have changed many of these recipes over time?  No kidding. The reason is that at one time we used to eat far more masala, coconut and the like since most of our dishes have a strong coconut masala base.

The recipes I share are written in the way I make them. Like in everything else in life, you may like to use your own discretion and either add or minus the proportions of the ingredients. As the standard phrase for salt goes, you can modify "as per taste":)

  • Green Peas, 2 cups ( cooked or frozen)
  • Tomatoes, 2
  • Potatoes, 2
  • Onion,1
  • Coconut Gratings, 2 tbsp 
  • Chilly Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Ginger, 1/2 " piece
  • Garlic, 5- 6 pods
  • Salt, to taste
  • Coriander Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Cinnamon, 1 stick
  • Black Pepper, 6
  • Cloves, 2-3
  • Fresh Coriander Leaves, chopped, for garnish
  • Oil, 2 tbsp

Cut the tomatoes into slices. Chop the onions and fresh coriander.
Cook the green peas and potatoes and keep aside.
Grind coconut gratings, ginger, garlic, cumin seeds, coriander seeds and cinnamon to a fine paste adding just the required amount of water. Keep aside
Heat oil in a kadai, when it gets hot add black pepper and cloves
Fry for a few seconds
Next add chopped onion and fry to a golden brown.
Now add the ground masala, chilly powder and turmeric powder. Fry till oil separates.
Add the cooked green peas and potatoes, and salt to taste.
Mix well and cook on medium flame till the green peas and potatoes get well blended with the masala
Lastly, add the sliced tomatoes and cook it for few minutes.
Adjust the consistency of the gravy to meet your requirement
Garnish with coriander leaves
Serve hot with rotis, chappatis.

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