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By on August 19, 2017
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Dhavya Vatanyacho Ross Serves 4

Boiled white peas 1 cup (180 grams) 
Slit green chillies 2 nos. 
Ginger / Garlic paste 1 teaspoon 
Finely chopped onion 70 grams (1 medium) + 20 grams sliced onion 
Grated coconut ½ cup 60 grams 
Coconut milk ¼ cup (60 ml)
Garam masala powder 1 teaspoon 
Chilly powder 1 teaspoon 
Poppy seeds ½ teaspoon 
Coriander powder ½ teaspoon 
Cumin powder ½ teaspoon 
Tamarind pulp 1 tablespoon
Jaggery 1 teaspoon 
Mustard seeds ½ teaspoon 
Asafoetida (Hing) a Pinch 
Oil 3 tablespoons 

1. Heat oil in a pan, stir-fry poppy seeds, two tablespoons of sliced onion & coconut one by one till it changes colour. Make a fine paste of it by adding one fourth cup of water & keep aside. 
2. Heat oil in a pan & give a tampering of mustard seeds, asafoetida & when seeds starts splutter add ginger / garlic paste, green chillies & chopped onion. Sauté onion till it changes colour. 
3. Add boiled white peas to it and toss it with onions. Add coconut paste, jaggery, salt to taste, coriander, cumin, chilly and garam masala powders. Add one cup of water and bring it to one boil. 
4. Finely add coconut milk and simmer for two minutes. Serve hot either with chapati or rice. 

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