Ingredients
1/2 cup tarni tori/ tender pigeon peas
1 potato cut into cubes
2 finely chopped onions
5 tsp oil
Salt to taste
For the masala paste:
3/4 cup fresh coconut gratings
1/2 tsp coriander seeds
5 red chillies roasted in little oil
Chickpea size tamarind
Grind these into a semi coarse masala paste adding little water
Procedure
Wash the peas and potato, cook in the cooker for 3-4 whistles adding 1/2 cup water
In a pan heat oil and saute chopped onions till they turn light brown
Add the masala and fry for 5 mins
Now add the boiled peas, potato and salt to taste, mix well and boil it for 5 mins
And your curry is ready to serve with rice or roti.
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