Thursday, October 6, 2011

Chanya Ros (Peas gravy)

Ingredients:
White peas (1 cup)
Garam masala powder( 1table spoon)
Curry leaves
Asafoetida ( 1/4 teaspoon )
Turmeric ( 1/4 teaspoon )
Mustard seeds( 1 teaspoon )
Onion (1 medium)
Potato (1 )
Oil ( 1 teaspoon )
Salt
Water


Method: 
1. Soak the peas overnight and pressure cook for 2 whistles.
2. In a pan add oil .
3. Add half of the onion and fry till light brown. Add grated coconut to the same and fry till color changes slightly.
4. Grind this mixture with garam masala powder ,turmeric powder and some water to a course mixture.
5. In a vessel add mustard seeds. When it stars tampering add  Asafoetida  and curry leaves. Add the remaining half onion and fry.
6. Dice the potato and add to the vessel. Add little water and boil the potatoes.
7. Add boiled peas.
8. Add ground mixture and add water if required.
9. Add salt.

Serve hot with Rice or chapati.




















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