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an awesome curry that goes well with rotis, rice and chappathis
Published On: 24 Dec 2014
English: Green Peas
telugu: Pachabatthani / Bataneelu / Gundusanighelu
Gujarati: Vatana / Mutter
Konkani: Attano / Batani
Marathi: Vatana / Mattar / Watane
Oriya: Matara / Matar
Punjabi: Kabli Chole / Mattar
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Heat some oil in a Kadai and then put the Onion,Garlic, Green Chilli, Red Chilli, Curry leaves into the Kadai and stir the mix for 2-3 minutes
When the colour of the mix turns into golden, add Salt, Chilli powder (if required) and Turmeric powder
Also add Coriander powder into the mix, stir it well and then put off the stove and allow the mix to cool.
Grind the mix and make a paste as shown in the picture and keep it aside
Heat the Kadai (Cheenachatti) and put the Butter into it and let it melt well
Put the Baby corn in the Kadai and mix it well with the butter
Then add the Mushroom also with the Baby corn
Add Green Peas also
Stir the mix for 5-10 minutes
Cook the mix till changing the colour into golden
Add the Masala paste and Stir the mix well for 2-3 minutes
Add required quantity of water
Cover the Kadai and allow to cook the mix well
Baby corn, Green Peas & Mushroom masala is ready and can be served as a side-dish to Poori, Dosa, Chappathi, Bread etc.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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