1.Chop the onion and keep aside.
2.Soak the tamarind in 50 ml of water and keep aside.
3.Chop the coriander leaves and keep aside.
4.Squeeze out the tamarind, retaining the tamarind and water solution.
5.Heat 2 tablespoons of oil
in a frying pan and add onion (vide 1), coconut, coriander seeds, cinnamom sticks, cummin seeds, cloves, pepper corns and chillies; saute for five minutes and grind these ingredients into a smooth paste,
along with garlic and keep aside.
6.Heat the remaining oil in a saucepan and add peas, tamarind and water solution and the paste (vide 5).
7Add salt to taste and dilute with a cup of water; simmer
until the peas are cooked.
8.Garnish with coriander leaves and serve hot.
|
