Potato – 350g
Dry Green peas – a handful
Onion, sliced – 1nr
Ginger paste – 2 tsp
Garlic paste – 3 tsp
Mint leaf, chopped – 2 tbsp
Coriander leaf, chopped – 1 tbsp
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Garam masala powder – 2 tsp
Coconut milk – 30ml
Salt to taste
For Tempering
Refined oil – 3 tbsp
Mustard seeds – 1 tsp
Curry leaf – a few
Dry Red chilli, broken – 1
Method of preparation:
- Cut the potato into pieces. Soak the dry green peas for overnight.
- Take a pressure cooker, add the potato, green peas, onion, ginger paste, garlic paste, mint leaf, coriander leaf, Turmeric powder, chilli powder and garam masala in it. Add the salt and enough amount of water. Close the cooker and let it to blow five whistles.
- Once the pressure is released from cooker, open the lid and mask the mixture well with the ladle.
- Pour the mixture into the kadai and heat it. Now check the seasoning and consistency. If need, adjust with water and also add the thin coconut milk. Boil it well for five minutes.
- Finally put the tadka on top. Mix it and serve hot with chappathi or any Indian bread items.
