Preparation time: 10 minutes
Soaking time: 4 ~ 5 hours ( if you are using dry peas)
Cooking time: 25 ~ 30 minutes
Serves: 3 ~ 4
Adapted from here
Ghughuni / Orissa Peas CurryPreparation time: 10 minutesSoaking time: 4 ~ 5 hours ( if you are using dry peas)Cooking time: 25 ~ 30 minutesServes: 3 ~ 4Ingredients:2 medium size potato1 ½ cups of yellow / green dried Peas or fresh / frozen peas3 small tomatoes sliced into small piecesSalt to tasteCilantro for GarnishingFor Grinding:1 small red onion1 ½ inch ginger3 garlic pods2 cardamom3 ~ 4 cloves2 small pieces of cinnamonFor Masala:¼ tsp turmeric powder1 tsp red chilli powder or to taste1 tsp of cumin powder1 tsp of coriander powder1 tsp of garam masala powderFor Seasoning:2 tbsp oil1 tsp of cumin seeds2 green chilliesMethod:1. In a pressure pan cook potatoes and peas separately for 1 ~ 2 whistle or cook it in open pot with sufficient water and salt, until peas and potatoes become soft. Turn off the heat and allow the veggies to cool.2. Mean time, grind the grinding ingredients in to fine paste by adding little water. Peel the potato skin, cube it into medium size pieces and drain the water from peas. Keep it aside until use.3. Heat oil in a pan, add cumin seeds and let them splutter. Add green chillies and ground paste. Saute them till the mixture become dry.4. Add all masala powders and saute until raw smell disappear. Then add tomatoes and cook until it become soft.5. Throw in cooked potatoes and peas. Stir once, add salt and little water ( you can use peas water which we drained from the cooked peas) and cook for 10 minutes or until you get the required consistency. Add cilantro and serve them with chapatti or rice..