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Ingredients

Adjust Servings:
2 cups Fresh green peas
1 Onion
3 Tomato
1 tbsp Coriander seeds
3 Clove
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

Green Peas Ambti

Features:
    Cuisine:
    • 25 mins
    • Serves 3
    • Medium

    Ingredients

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    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.

    green peas ambti

    Green peas ambti

    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

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    Steps

    1
    Done

    Cook the peas till soft. Keep aside

    2
    Done

    Grind the tomatoes into a smooth paste. Keep aside

    3
    Done

    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

    4
    Done

    Pulse the cooked peas coarsely, reserve some peas as a whole.

    5
    Done

    Heat the remaining oil in a pan. Add the ground paste and saute for few minutes in low flame.

    6
    Done

    Now add the tomato puree and salt and let it boil together for 3 minutes.

    7
    Done

    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

    “Linking this post to MLLA #123, conceptualized by Susan and hosted by Lisa.”

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    4 Comments Hide Comments

    Nice photos, the gravy looks rich! How is the taste different if you grind masalas versus using garam masala powder?

    The masala is fifferent. It has onion , coconut and garlic aling with the other spices. So the taste is entirely different

    Add Your Comment

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    4 Comments Hide Comments

    Nice photos, the gravy looks rich! How is the taste different if you grind masalas versus using garam masala powder?

    The masala is fifferent. It has onion , coconut and garlic aling with the other spices. So the taste is entirely different

    Add Your Comment