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Konkani Style Green Peas in a Coconut, Tamarind gravy
Published On: 16 Jul 2014
Grind the grated coconut, tamarind, red chillies and salt to a fine paste.
Transfer to a deep bottom pan and add water according to the consistency of the gravy / curry required.
Add turmeric powder, fresh green peas and cubed potato to the masala.
Cover and cook the peas and potatoes in the masala till the oil separates and the vegetables are cooked. (Approximately 15 minutes).
Heat oil in a small pan and add rye. When it has spluttered add the curry leaves.
Pour the tempering over the curry.
Serve hot with rice.
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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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