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Ingredients :
Pods from 500 g peas
1
tablespoon ghee
1
medium onion, chopped finely
1
teaspoon fresh ginger, chopped finely
1
teaspoon ground turmeric
1
teaspoon garam masala
1 teaspoon chili powder
2
ripe tomatoes, diced
4
small potatoes, peeled and diced
Salt to taste
Method :
Separate the pea pods into half. Hold each
half with the inner side towards you and bend stalk end inwards so that
the fleshy part of the pod cracks. Then pull
downwards, peeling off and discarding the thin, silk-like inner lining
of the pod. Wash the pods
and remove any strings from the edges. Heat a wok with ghee and fry the
onion and ginger over low heat until the onion is soft and golden brown. Add turmeric,
salt, garam masala and chili powder, stir and fry for a minute or two. Then add the
tomatoes, potatoes and pea pods. Stir well,
cover and cook until potatoes and pea pods are tender. It may be
necessary to add a few spoonfuls of water if curry tends to stick to the
base of the pan, but if it is cooked on low heat and stirred
occasionally, the liquid from the tomatoes will be sufficient. This curry
should be quite dry. Serve with
white rice, chapatis or parathas.
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