- 1) 2 cups fresh green pigeon peas ( Tuvar ),
- 2) 2 medium size onions,
- 3) 2 medium size tomatoes,
- 4) 2 small potatoes,
- 5) 4/5 green chilies (less or more as per taste),
- 6) 1 Tablespoon curd,
- 7) 2 teaspoon cumin coriander powder,
- 8) 1 teaspoon turmeric,
- 9) 8/10 garlic pods,
- 10) 1 teaspoon asafoetida,
- 11) salt to taste,
- 12) 2 tablespoon oil,
- 13) 1 teaspoon sugar or jaggery,
- 14) 1 tablespoon chopped fresh coriander.
- – 1) Dry roast the onions, chilies, tomatoes and garlic pods on direct flame till the skins are charred.
- – 2) Peel the potatoes and chop them into big chunks,
- – 3) In a pan heat the peas a little (do not burn the peas.) Remove from heat and keep aside.
- – 4) Remove the charred skins of onions and garlic pods and coarsely grind them together.
- – 5) In a pressure pan, heat the oil and add the turmeric powder and asafoetida.
- – 6) Add the onion garlic paste and fry on low flame, till it turns pink.
- – 7) Meanwhile coarsely grind together tomatoes, chilies and half of the peas. (Do not remove the charred skins of tomatoes and chilies.)
- – 8) Beat the curd well and When the onion garlic paste is cooked add to it, mix very well.
- – 9) Add the tomato chili paste and fry for 2 minutes.
- – 10) Add potato chunks, remaining peas, cumin coriander powder, salt and sugar or jaggery.
- – 11) Add 2 to 3 cups water and close the lid of the pressure pan.
- – 12) Pressure cook it for 5 minutes.
Add fresh coriander before eating. If more water is added, this curry can be had as a soup. If the gravy is kept little thicker, then it can be eaten with roti or rice.