Hírwaa Vataane Ambti Bhaaji (हिरवा वटाने अंबटी भाजी)

Name: Hírwaa Vataane Ambti Bhaaji (हिरवा वटाने अंबटी भाजी)
Cuisine: Indian
Ingredients: 3 cups Green peas (boiled and slightly coarsely crushed); 2 Tablespoons cooking Oil; 2 medium Onion (roughly chopped); 2 Tablespoons grated Coconut; 1 Tablespoon Coriander seeds; 1 Cinnamon (small stick); 3 Cloves; 1 Teaspoon Cumin seeds; 3 Black pepper corns; 4 Red Kashmiri dry chillies (cut into small pieces); Salt as per taste; Coriander fresh green to garnish

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron2
Week 8
महाराष्ट्र

Sanju @COOK_2608S

Mumbai, Maharashtra, India

#goldenapron2
Week 8
महाराष्ट्र

Saved

Ingredients

3 cupsGreen peas (boiled and slightly coarsely crushed)
2 Tablespoonscooking Oil
2medium Onion (roughly chopped)
2 Tablespoonsgrated Coconut
1 TablespoonCoriander seeds
1Cinnamon (small stick)
3Cloves
1 TeaspoonCumin seeds
3Black pepper corns
4Red Kashmiri dry chillies (cut into small pieces)
Salt as per taste
Coriander fresh green to garnish

Saved

Steps

1

Heat one tablespoon of cooking oil in frying pan, tawa type and add onions, grated coconut, coriander seeds, cumin seeds, cinnamon stick, clove, black peppercorns along with red dry chilies cut into pieces. In a medium flame saute them for 5 minutes.
2

While the above is sauted, blend the tomatoes to form a pulp and keep them separately.
3

Once all dry masala is sauted, leave them to cool and then transfer contents to mixer and add little water and blend to form a thin paste and keep them separately.
4

Now heat the remaining oil in a wok and then add up Masala paste and cook for 2 minutes.
5

Add green peas, tomato puree, salt and one cup of water, stirring occasionally cook until 5 minutes.
6

Remove and garnish with fresh green coriander leaves, serve hot with hot Parathas and mango pickle.