This recipe works real well as two contrasting flavors , sweet peas and bitter karelas come to play creating some delicious flavors in the wok .
There is no recipe as such , will just give a guideline - the rest is how you make a normal vegetable dish/curry.
400 Grams shelled Peas.
3 Medium Sized Potatoes .
3 Karelas .
1 Large Onion , Pureed.
3 Tomatoes , Pureed.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
Regular suspects: 1" Cinamon stick , 1 Teaspoon Jeera Powder , 1 Teaspoon Fennel Powder , Black Cardamon , Bay Leaf .
Garam Masla ( optional ).
Scrape karelas , cut into thin disc . Oil your palms and lightly rub the karela discs and place on a non stick ,1 minute on each side.Set aside.
Parboil Peas .Cut potatoes into cubes.
Heat oil , when hot add hing and ten seconds later the ' regular suspects' ! A minute later add the onions , when onions begin to turn light brown add tomato puree salt , haldi , ginger paste and red chili powder.Cook covered on low till oil begins to separate.
Add cubed potatoes , fry in masala for 2-3 minutes and add 1.5 cups hot water and cook till potatoes are nearly done . There should be little gravy left .Now add the peas along with garlic paste and bhuno potatoes and peas for 5 minute . Both should be nicely cooked by now.
At this final stage add the kerelas , add jeera powder , adjust gravy levels and other flavors .I keep a minimum and slightly thick gravy to just about coat the vegetables. Each bite releases a delicious blend of lightly bitter sweet flavors !
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