Oil – 2 tbsp.
Red chillies – 2
Coriander seeds – 1 tbsp.
Cinnamon stick – 1
Cloves – 2
Onion – 2, diced
Tomato – 1, diced
Pattani – 1 cup, soaked overnight and pressure cooked for 3 whistles and mashed
Fennal seeds – 1 tsp
Curry leaves
Turmeric – 1/4 tsp
Salt – 1 teaspoon or as per taste
Heat 1 tsp Oil in a pan and dry roast Red chillies, Coriander seeds, Cinnamon stick and Cloves for few seconds and remove from heat. In the same pan add one more tsp of Oil and saute Onion pieces for a few seconds. Then add Tomato pieces and fry for a few more seconds. Allow this mixture to cool down and grind to a smooth paste.
Heat 1 tbsp Oil in a pan and temper Fennel seeds and Curry leaves,
Add the ground paste, along with Turmeric powder and required Salt. Saute for a few min.
Now add the cooked Peas along with 1 cup of the Water in which it is cooked and mix well.
Cook closed for 5 min and serve warm with Chapati.
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