Tender pigeon peas curry

Ingredients

1 cup tarni tori/ tender pigeon peas

1/2 cup raw jackfruit pieces

Salt to taste

For the masala paste:

1 cup grated coconut

little tamarind

4 red chillies roasted in little oil

Grind these into a fine paste and keep aside

For the tempering:

3 tsp oil

1 tsp mustard

1/2 tsp jeera/ cumin seeds

Curry leaves

Procedure

• Pressure cook peas and jackfruit pieces in cooker, transfer in a vessel, add salt

• Add the masala paste, water and adjust the consistency of the curry

• Make it boil for 5-10 mins

• Add the tempering and serve with rice.