Hello wonderful readers and hello Monday. Most of us hate Mondays as it drags us out of our weekend mood into the reality. As it means to go to school, office and start our regular work. But did we ever wonder that we are blessed to have busy Mondays. Busy Mondays means we have good education and school to return to. Busy Mondays means we have office work to look after. Busy Mondays means we have a new day, new hope and new learning to look after.
So let’s be thankful for Mondays. Let’s start a new week with a fresh and positive note. If the weekend was rocking let’s start Monday working for another rocking weekend.
Today’s recipe is a great curry for roti and rice. I love this curry more because of the green peas. I recall my growing up days when we used to get fresh green peas in the farmers market. And more than the cooking time the de-shelling of green peas took more time. It was one task that kids can also join in. And while de-shelling the small, soft and sweet green peas went directly in my mouth.
Green peas – 1 cup Fresh/ Frozen
Onion – 1 medium
Tomato – 1 medium pureed
Dried Fenugreek leaves ( Kasuri Methi) – 1/4 tsp
Coriander Powder – 1 tsp
Chilly Powder – 1 tsp
Garam Masala – 1/4 tsp
Asafoetida – 1/4 tsp
Oil – 1.5 tblspn
Sugar – 1 pinch
Salt to taste
- Heat oil in a kadai and add chopped onions.
- Fry them till golden brown.
- Let it cool down. Then blend it in blender with little water.
- Transfer it back to the kadai and add pureed tomatoes.
- Cook the tomatoes till it starts leaving sides of the kadai.
- Add coriander powder, chilly powder, asafoetida, sugar, garam masala and salt and mix well.
- Add the green peas and mix well.
- Add 1 cup water and let it come to a boil.
- Close and cook on low flame.
- Cook till the peas are cooked and the raw smell leaves.
- Add the kasuri methi and switch off the flame.
Enjoy this with roti or rice.