| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Bawarch4 | 1 | servings |
INGREDIENTS
| 1 | c | Green peas |
| 1 | Lemon; (extract juice) | |
| 2 | tb | Oil |
| 1/2 | ts | Garam masala |
| 1/4 | ts | Crushed cumin seeds |
| Salt to taste | ||
| 6 | Pavs; (6 to 8) | |
| Chopped onions | ||
| Fine sev | ||
| Lemon quarters | ||
| 1 | sm | Bunc fresh coriander |
| 8 | Green chillies; (8 to 10) | |
| 1/2 | c | Fresh coconut grated |
INSTRUCTIONS
TO GARNISH GRIND TO A PASTE Heat oil in a heavy large vessel. Add paste and stirfry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and peas are soft. Check, add more chillies or garam masala if desired. Serve steaming hot along with bread or pav, chopped onions and pieces of lemon. To garnish: sprinkle some 'indian sev' over individual bowls. Making time:30 minutes Makes:3-4 servings Shelflife:2 days refrigerated, (Frozen 2 months) Converted by MC_Buster. Converted by MM_Buster v2.0l.
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