Green peas and Gobi Ambat

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INGREDIENTS:
1 cup fresh or frozen  green peas
1/2 cup cauliflower / gobi cut into florets
Salt to taste

FOR THE MASALA PASTE:
1 cup grated coconut
Chickpea size tamarind
4 byadgi or kashmiri red chillies roasted in 1/2 tsp oil
Grind these ingredients into a fine paste

FOR THE TEMPERING;
5 tsp oil
2 finely chopped onions

 PROCEDURE:

  • Wash the green peas, add little salt and 1/2 cup water and cook in cooker for 2 whistles
  • Put the gobi florets in warm water with salt for 20 mins, wash well and cook it in a vessel with little salt and water till  it becomes tender
  • Mix both cokked peas and gobi in a vessel, add the masala and add water if needed to adjust the consistency of the gravy (semi thick )
  • Let t boil for 5-10 mins, turn off the flame
  • In a small pan heat oil, add the chopped onions and fry till they turn golden brown
  • Add this tempering to the prepared curry and close the lid
  • Serve hot with rice.

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