Ingredients Carrot 2(finely chopped) Green peas ( 1 cup, i have ussed frozen peas) Onion 2 Tomato 2 Fresh coconut 4 tsp Cashew 4 Clove 2 Cardamom 1 Peppercorn 2 Oil 3 tsp Ghee 1/2 tsp Mustard 1/2 tsp Cumin seeds 1/2 tsp Ginger garlic paste 1/2 tsp Red chilly powder 1 tsp Salt as per taste Method Heat ghee fry cashew until golden brown cool and grind with coconut adding little water and keep aside. In the same pan fry clove cardamom and pepper and grind to coarse powder and keep aside.. Now add a tsp oil and fry onion until golden brown cool and grin to fine paste adding little water. Make a fine paste of tomato and keep aside. Heat oil and fry carrot and peas for 4mins or until is done and keep aside. In the same pan pour remaining oil add mustard cumin seeds when they splutter add clove cardamom and pepper powder, now add cashew and coconut paste, simmer and saute for 3mins. Next add onion paste add cook for another 3mins and add tomato paste and cook for 4mins or until raw smell of tomato paste is gone. Now add carrot, peas, salt chilly powder, mix everything well. Close the lid and cook for 5mins and garnish with coriander leaves.
Yummy Nandu! As I follow your recipes more and more I started to realize that they might look very familiar at the first glance but once we follow the entire recipe, there are very many subtle improvisations you have made. Adding an additional ingredient or two for that added flavor(s) and at times the method(s) you follow too would have a tweak or two which make all the difference. It's like our very own Maa ka khaana 2.0 with all the innovation PS: I know everyone else on this thread already knew all this years ago. My lil rant was more for the benefit of untrained eye(s) who might miss the forest for the trees, going by just the name of the dish, like I did for a long time.
Wow well said dear @Lalithambigai Yes end of the day it's our MA ka khaana with some tweaks and twists here and there to adjust our taste buds
