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Green Peas Kurma

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

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{ 14 comments… add one }

  • anu July 9, 2006, 9:52 am

    what is fennel seeds? is it badishep? kindly rply

  • Shilpa July 9, 2006, 6:53 pm

    Yes anu. Fennel seeds are also called as badishep.

  • Rhea October 9, 2006, 4:12 am

    Hi,I jus wanted to knw…..hve I to use frozen peas for this or those green peas tht need to be soaked overnight? and hve i to fry corriander,pepper etc etc in oil together or hve i to fry it one by one?wht abt the coconut hve i to fry tht too?

  • Shilpa October 9, 2006, 10:32 am

    Rhea, you should use the fresh or frozen peas (not the dry ones that needs soaking) for this dish. You can fry all the spices in oil together(taking care not to burn any of them). Coconut need not be fried.

  • Medha November 7, 2006, 11:47 am

    Hi Shilpa
    I tried this peas kurma yest . It was tasty something like what my Aai makes too ..Since my hubby prefers gravy without coconut can u also suggest some kurma without coconut and which is a lil spicy and brown in colour guess made with garam masala powder ..Thanks in advance

  • Nayak Mayi February 9, 2007, 7:17 pm

    Hi Shilpa,

    This kurma tastes real great…i tried twice to get it right, first time didnt have fennel seed…it sure does make lots of difference…..since i have lots of faith in your recipes, i didnt give up after first time. I tried again with fennel seeds and it came out really good. Thanks.

  • Shilpa February 9, 2007, 7:59 pm

    Nayak mayi, you are right. Fennel seeds gives an exotic taste to this dish :). I am so happy to know you liked it :). Thanks

  • Swetha June 1, 2007, 2:12 pm

    Hi shilpa, i bought a pack of frozen peas yesterday and tried to cook a few in the microwave it did not cook, should i only use the cooker to cook these?
    Thanks a lot
    swetha


    Shilpa: Swetha, I cook them directly on stove top. They cook pretty fast.

  • Namita July 28, 2007, 9:27 pm

    amazing dish.mom calls it garammasala bhaji which she used to make so often. I had so forgotten about it and once I saw your recipie, I tried it and charged my thoughts back :) Thanks a lot Shilpa!

  • Divya September 20, 2007, 10:06 pm

    Excellent!

  • sunil August 15, 2009, 9:24 pm

    I guess iam the first male to leave a comment on this dish! Gonna try this today….hope it comes out good, thanks for the recipe.

  • Saraswathi December 11, 2009, 11:28 am

    Great recipe, Shilpa! I plan to try it out tomorrow to eat with chapathis. I really have learned a lot from you. Thanks! :)

  • sk January 6, 2011, 5:26 pm

    This is an awesome recipe! I was looking for good saagu recipe to go with pooris, this is just perfect with pooris! and easy too…fennel tastes so good.Thanks Shilpa!

  • Rakesh November 8, 2011, 9:18 pm

    Good one. I tried this. Actually I searched for a coconut milk green-piece
    milk.

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