Green Peas Curry

Coconut Paste:

Coconut - 1 cup, grated

Cashews - 10

Ginger - a small piece

Garlic Cloves - 6

Fennel Seeds - 1 tbsp.

Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste.

Curry:

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Chopped Tomato - 1

Curry Leaves

Green Chillies - 2, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent. Add turmeric, chilli powder, and tomato. Cook covered until the tomatoes are soft.

Add curry leaves and green chillies, mixing well. Add the coconut paste and sauté gently for few minutes.

Add the green peas along with 1 cup of water and required salt, mix thoroughly. Cover and cook until the peas are fully cooked, stirring occasionally.

Serve hot with chapati.