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Green Peas Gasi is a Mangalore styled curry prepared by cooking green peas in a coconut based gravy. This curry is best when served with roti, chapati, phulka or ghee rice.
Ingredients:
Fresh Green Peas – 1 cup
Onion – 1, cut into 1/2inch sized pieces
Tomato – 1, chopped
Coconut – 1 1/2 cup, grated
Dry Red Chillies – 6
Coriander Seeds – 1 tsp
Black Gram – 1 1/2 tsp
Tamarind pulp – 1 tsp
Salt to taste
For seasoning:
Mustard seeds – 1tsp
Curry Leaves – 5
Dry Red Chillies – 2, cut into pieces
Oil – 1 tsp
Method:
- Boil green peas with onion and tomato pieces with 2 cups of water.
- Add tamarind pulp, salt and boil until green peas is cooked.
- In a pan heat little oil and fry dry red chillies till they get puffed up.
- Remove chillies from the pan and now fry coriander seeds till they turn slightly brown.
- Remove coriander seeds off the pan and now fry black gram until it turns slightly brown(set flame to medium so that they don’t get over fried).
- Blend the fried red chillies, coriander seeds, black gram and coconut with little water into a smooth paste.
- Add the paste to the cooked green peas.
- Boil for 5-6mins on medium flame.
- Heat oil in another pan, add mustard seeds, red chilli pieces and curry leaves.
- When mustard seeds start to splutter, add this to the gasi.
- Serve hot with rice.
