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pattani masala curry /green peas gravy for chappathi and rice

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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Green peas/pacha pattani - 1/2 cup
  • Small onions - 1/4 cup finely chopped
  • Tomatoes - 1-2 less tangy ones
  • Garam masala powder - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt as needed
  • Some chopped coriander
  • Some curry leaves
  • Ginger garlic paste - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tbsp

Method
 

  1. Keep every ingredient ready.
  2. Keep a kadai with oil and add mustard to splutter.
  3. Then add onions with curry leaves.
  4. When onions are brown add ginger garlic paste.
  5. Saute nicely till rawness of the ginger garlic goes away.
  6. Now add tomatoes and should become mushy and cooked,now add peas.
  7. Saute for some time add turmeric and salt.
  8. Add chilli powder and garam masala and stir well till rawness goes away.
  9. Now add sufficient water for the gravy and for the vegetable to cook.
  10. Close the lid and cook till peas is cooked and when it comes to semi gravy stage switch off or
  11. You can keep the flame in sim and close the lid for 5 minutes so that oil oozes out.

Notes

I have used less tangy tomatoes you can use any as you wish.
It will be apt side dish for chappathi and rice.