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 teaspoon cumin seeds
2 whole dry kashmiri red chillies, broken
a pinch of sugar
2 tablespoon oil
salt to taste
handful of coriander leaves for garnish
To be ground to a paste
½ 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.