Cuisine: Karnataka state of India
Ingredients:
Fresh pigeon peas - 2 cups
Coconut oil - 3 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Onion (chopped) - 4
Green chilies (slit) - 4
Tomato (chopped) - 3
Salt - as required
Turmeric powder - 1/4 teaspoon
Coriander leaves - 1 tablespoon
Method:
Wash the fresh pigeon peas thoroughly and boil them with enough water until soft. Heat oil in a kadai / pan and add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion and green chilies. Sauté until the onion is golden brown. Then add chopped tomato and cook until soft and mushy. Add cooked fresh pigeon peas, salt and turmeric powder. Mix and cook for 5 minutes. Add coriander leaves and turn of the stove. Serve along with rice or roti.
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