Shengdane ani Vatane Chi bhaji/Green peas cooked in Peanut and coconut masala

For the final day of the marathon, i bring you Maharastrian side-dish. Please don’t be scared by the name. It is a simple and flavorful curry of green peas in peanuts and coconut masala. It was a wonderful combination with Roti’s and even goes well with Rice. 
Source : Tarla Dalal
1 Cup unsalted peanuts, crushed
1.5 cups boiled green peas
1 tsp cumin seeds 
2 whole dry kashmiri red chillies, broken
a pinch of sugar
2 tbsp oil
salt to taste
handful of coriander leaves for garnish

To be ground to a paste
1/2 grated coconut
5 nos  cloves 
2 generous pinches of cinnamon powder or 1 inch piece of cinnamon stick
5 nos green chillies
1 cup water
  • Keep the paste ready before proceeding to make the curry. Heat oil in a pan, crackle cumin seeds. Next add red chilies and crushed peanuts. 
  • Keep the flame low and saute for about 2-3 minutes. Take care not to burn the peanuts, you might get a bad taste.
  • Next add the coconut paste, 1.5 cups of water, sugar and salt and cook on low flame till the peanuts are cooked. 
  • Next add the green peas and cook for 5-6 minutes for the flavors to mingle.Serve hot, garnished with the coriander.