|2 cups Fresh green peas|
|1 tbsp Coriander seeds|
|1" stick Cinnamon|
|1 clove Garlic|
|3 Red chillies|
|2 tbsp Fresh coconut|
|1 tbsp Oil|
|2 tsp Cumin seeds|
|2 tbsp Fresh coriander|
|to taste Salt|
MLLA, an event featuring legumes is hosted by Archana of Madscientist Kitchen this month. This event was started by Susan and hosted by Lisa. When Archana reminded us that today was the last day to link up to the event, I searched my drafts if I could find a relevant recipe. But I was not that lucky. So decided that I would cook a fresh recipe for the event. Since green peas are in season, green peas ambti seemed to be a great option.
This is a delicious subzi in Maharashtrian cuisine. We do not use garam masala to spice up the curry but use some whole masala with onion, coconut which is ground to be used as a masala paste. The original recipe can be seen here. This subzi is best served with roti/Phulka or flat bread of your choice
Cook the peas till soft. Keep aside
Grind the tomatoes into a smooth paste. Keep aside
Heat 1 tsp oil in a pan. Add chopped onion, cumin, coriander seeds, garlic, cinnamon, clove and red chillies and saute till good aroma comes out. Now add coconut to this and saute for 1 minute. Switch off the fire and let it cool completely. Grind it into smooth paste with little amount of water
Pulse the cooked peas coarsely, reserve some peas as a whole.
Heat the remaining oil in a pan. Add the ground paste and saute for few minutes in low flame.
Now add the tomato puree and salt and let it boil together for 3 minutes.
Add the crushed peas and let it all boil together for another 2 minutes. Switch off the fire and sprinkle fresh coriander and serve warm
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