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Thursday, September 10, 2009

Tangy Green Peas

Serves: 4, Preparation time: 20 minutes

2 cups green peas
1 big potato (cut into small cubes)
1 tsp cumin seeds (jeera)
1 tsp cumin roasted and powdered
1/2 tsp turmeric powder (haldi)
2 green chillies finely chopped
1 tsp sugar
1/2 tsp asafetida (hing)
2 lemon juice
1 tbsp grated coconut
1 cup water
1 tbsp fresh chopped coriander leaves
salt to taste

Heat oil in a kadhai or non stick pan on medium flame. Add cumin seeds and let it sputter, now add asafetida, green chillies and turmeric powder. After it leaves a nice aroma add potato cubes, green peas and salt. Cover the lid for few minutes, now add sugar and water. Stir well and cover the lid. Let it fry for 15 minutes on low flame till the vegetables are tender. Switch off the burner and add grated coconut, lemon juice and fresh coriander. This dish can be serve with chapattis.

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