Ingredients: Ripe Tomatoes 2 Onion 1 Green chilles 2 Mustard seeds , cumin seeds 1/2 tspn each Ginger(optional) 1″ piece Curry leaves Sugar 1/4 tea spn Salt Oil
Method: Heat oil. Add mustard, cumin seeds. When they splutter, add curry leaves. Add onion and green chillies. Fry till onions turn brown. Add tomato and other ingredients. Cook till tomatoes become tender. Grind to a paste. Goes well with dosa.
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.