Green peas were/are seasonal at my native. When I was a kid, we used to bring it from Belgaum once or twice in large batches. Shelling these peas was a big job then. Aayi had few staple dishes that she would prepare every time peas were bought. Among them, my most favorite dish is this kurma . She serves this with hot puris . Now I make this often with chapathis also. I use the frozen peas here, which are always available in my freezer.
Ingredients: 1 cup fresh/frozen green peas 1/4 cup potato pieces 7-8 pieces cauliflower pieces 1/2 cup onion pieces 1 cup fresh/frozen coconut 3-4 pepper 1/4 cup tomato cut into big pieces 4-5 cloves 1″ piece cinnamon 1 tea spn coriander seeds 1 tea spn fennel seeds( Soamp / badishepi / saunf ) 4-5 red chillies Oil Salt
Method: Heat a little oil and fry coriander seeds, pepper, cloves, cinnamon, red chillies, fennel seeds. Grind with coconut. Cook peas, onion pieces, potato pieces, cauliflower, tomato pieces together in a vessel with enough water. When almost cooked, add ground masala and salt. Bring it to boil. Serve with puri or chapathi .
Serves : 5 Preparation time : 20min
Ingredients: 4 eggs (boiled) 2/3 cup fresh/frozen coconut 1/2 cup onion 1/2 cup tomato 1 tea spn fennel seeds ( badishepi ) 4-5 red chilies 1 tea spn coriander seeds 4-5 cloves 1 inch piece cinnamon 3-4 strands coriander leaves Salt Oil
Method: Heat oil. Add cloves, cinnamon, coriander seeds, fennel seeds, red chillies, 1/4 cup onion pieces. Fry till onion turns to red. Add 1/4 cup tomato pieces and coconut. Fry for 3-4min. Grind. Heat oil, fry remaining onion. When they turn slightly brownish, add ground masala and salt. When the masala starts boiling, add tomatoes and eggs cut into 2 pieces. Cook till tomatoes are tender. Garnish with coriander leaves. Serve with chapathi or rice.
Serves : 3 Preparation time : 25min
