INGREDIENTS
* Peas shelled - 100 gm
* Potatoes - 200 gm
* Onions - 50 gm
* Curd or tomatoes - 125 gm
* Chilli powder - 1/2 tsp
* Corianer-cumin powder - 1 tsp
* Turmeric powder - 1/4 tsp
* Ginger - 1 inch peice
* Vanaspati - 50 gm
* Salt - to taste
* Water - 250ml (1 2/3 cups)
METHODS
1) Heat vanaspati (or oil).
2) Add ginger and onions and fry till golden brown.
3) Add curd or tomatoes and stir till oil separates.
4) Add peas, potatoes, masala powders and salt. Stir for 2 min.
5) Add water.
6) Allow to cook.
7) Garnish with coriander leaves and serve.
* Peas shelled - 100 gm
* Potatoes - 200 gm
* Onions - 50 gm
* Curd or tomatoes - 125 gm
* Chilli powder - 1/2 tsp
* Corianer-cumin powder - 1 tsp
* Turmeric powder - 1/4 tsp
* Ginger - 1 inch peice
* Vanaspati - 50 gm
* Salt - to taste
* Water - 250ml (1 2/3 cups)
METHODS
1) Heat vanaspati (or oil).
2) Add ginger and onions and fry till golden brown.
3) Add curd or tomatoes and stir till oil separates.
4) Add peas, potatoes, masala powders and salt. Stir for 2 min.
5) Add water.
6) Allow to cook.
7) Garnish with coriander leaves and serve.
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