1 kg shelled green peas
150 gm mangauris
1 cup finely sliced onions – fried brown
1 pinch asafoetida
2 tsp chopped ginger
2 tsp chopped garlic
2 bay leaves
1 Tbsp coriander powder
1 tsp chilli powder or to taste
1/2 tsp turmeric
1 tsp cumin seeds
5 green cardamoms
1/4 tsp broken small pieces of cinnamon
1/2 cup chopped coriander leaves
1 tsp salt or to taste
3 Tbsp tomato puree
1/2 cup (125 ml) oil
1 tbsp ghee (clarified butter)
- Divide the shelled peas in two batches finely grind one half and coarsely grind other.
- Grind to paste the ginger, garlic, cumin, cloves, cinnamon, cardamoms and keep aside.
- Grind the onions to a paste and keep aside.
- In the left over of the oil used for frying onions, fry the mungoris on a very slow flame till crisp and golden brown. Remove and keep aside.
- In a separate kadhai heat a tablespoon of pure ghee and add crushed asafetida.
- When it gives off an aroma add finely ground peas and sauté till the moisture evaporates and the paste starts sticking to the kadhai. Remove and keep.
- Now heat the oil in which the mangauris were fried and add the bay leaves, ground onion paste, coriander, turmeric, chilli powder and salt and sauté till fat separates.
- Then add the onion paste and tomato puree and stir till the ghee separates.
- Now add the crushed peas, mungauris, 1 litre water and the garam masala paste.
- Cover and cook on a slow flame till mangauris are tender and oil appears on the sides. Serve hot garnished with finely chopped coriander leaves, with plain boiled rice or chapattis.