1] Hiravi Matar Bhaji
Petite peas in green coconut curry
Fresh coconut - ½ cup
Onion finely chopped - 1 tb.sp
Black peppercorns - 4
Green chilli - 4
Cilantro (clean stalks with leaves)- 4-5
Ginger grated - ½ tb.sp
Petite peas 1 lbs
Sugar - 1 tsp.
Turmeric - 1 tsp.
Salt - 2 tsp.
Mustard seeds - ½ tsp.
Asafoetida - ½ tsp.
Oil- 2 tsp
Potatoes diced (optional) - 2
Add ingredients for curry in a blender and grind it to make a smooth paste. During grinding, add 1-2 tb.sp of water, if necessary.
Heat oil in a sauce pan, add mustard and let it splutter.
Add asafoetida, potatoes and some water.
Once potatoes are cooked, add peas, green curry, turmeric, sugar and salt.
Cook for 7-10 minutes until peas are cooked.
Get creative while garnishing and explore possibilities such as fried onion, cilantro, grated paneer or even canned cherries. Instead of petite peas, you can use any frozen or fresh peas.
Serve warm, with a side of steamed rice or roti.
Makes 4-5 servings.
2] Kandyachi Koshimbir
Onion side dish
Onion finely chopped - 1 big
Cilantro finely chopped - 1 tbsp.
Green chilli - 1
Sugar - ½ tbsp
Salt - ½ tbsp
Lemon juice - 1.5 tsp.
Fresh coconut - 2 tsp.
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Asafoetida - ¼ tsp.
Mix in a bowl onion and other ingredients.
Heat oil in a small pan. Add mustard seeds, cumin seeds and let it splutter. Add asafoetida.
Add tempering to the mixture in bowl.
Serve with warm bread of choice such as roti.
Makes 3-4 servings
A suggested variation for summers: Instead of lemon juice, add 4 tbsp. yogurt and serve chilled.
Pickled Sweet Lemon
Lemons diced - 10
Salt - ⅛ cup
Red chilli powder - ½ cup
Sugar - 1 cup
Dry roast sea salt in a pan and let it cool.
Mix lemon, salt and store it in an air-tight container for three days.
Then add red chilli powder, sugar and store for a month.
Preferably use glass or ceramic container to make and store the pickle.