I want to make my recipes as simple as possible with a positive approach and this way everyone would be really interested. Wholesome food results in happiness for getting the maximum and spending the minimum. Never purchase frozen green peas, previously dyed as this could be injurious to your health. It is actually much safer using the dried green peas which is originally pale green in colour.

GREEN PEA, CASHEW AND CARROT CURRY – serves 25

INGREDIENTS

Green peas dried 200 grams

Cashew 50 grams

Carrot 200 grams cut into cubes

Onion sliced 01 number

Garlic chopped 06 numbers

Ginger chopped ¼ teaspoon

Curry powder 01 tablespoonful

Chili powder 01 teaspoon

Turmeric powder ¼ teaspoon

Cardamom crushed 04 numbers

Cloves 03 numbers

Curry leaves and rampe little

Coconut milk first extract 02 tea cups (thick)

Coconut milk second extract 01 tea cup

Salt and pepper to taste

Corn or sunflower oil 02 tablespoons

METHOD

Wash the dried green peas well and soak overnight for 12 hours (NO BAKING POWDER - NO BICARBONATE OF SODA PLEASE). The next day drain the water wash twice or thrice put into a pressure cooker with little water just enough to cover the green peas and keep on full flame, when it starts steaming put the knob reduce flame and switch off the stove after three (03) minutes and leave it in the same position for the built up energy to do the needful. In the same manner pressure cook the carrot but for two (02) minutes only and follow the instructions for the green peas. In a pan boil the cashew with little turmeric powder for two (02) minutes. Drain and preserve the liquid from the cashew, green peas and carrot and use the liquid and more water if necessary to extract the coconut milk in a blender. Heat a cast iron pan, thatchi or kadai add the onion, garlic, ginger, rampe and curry leaves allow bit of browning, now add, cardamoms, cloves curry and chili powder, mix for a few minutes. Pour the first extract of the coconut milk add turmeric powder and when this starts to boil reduce flame and add the carrot, green peas and cashew, allow simmering and add the first extract of coconut milk and allow further simmering of ten (10) minutes, season to taste with salt and pepper.