|Love this saree of hers… 🙂|
As of now, I can proudly say that I hardly watch movies. In fact, I do not have the patience to sit and watch movies. But ever since I heard Sridevi was making a come-back and the movie was receiving rave reviews, I just wanted to go and watch it in the theatre, which obviously did not happen. Then my B downloaded the movie some time ago (I forgot when!) for me to watch, but then I just kept pushing it as I had no time. This Friday, I had all the time in the world, with only the little one with me, so went ahead and watched it.
What a movie it was! The typical plight of an average educated Indian mother! Hats off to Sridevi who gave such a charged perforrmance to the character, Sashi. I loved that French guy as well – I somehow feel that he is there in everybody’s life. A feel-good factor to look at, when you start feeling that you are being pushed down and being made miserable. It can be somebody, something, some place… 🙂
OK, so much for English Vinglish, today’s recipe is a straightforward vegetarian curry with a little twist – read, bouillon cubes! All of us make it with similar ingredients, but in each other’s style. Today I am sharing with you my style. I used to not add yogurt, but I’ve seen my moothamma (dad’s big bro’s wife) add it into her peas curry and it does give a nice tangy flavor to the whole thing!!! So off we go…
- 1 cup green peas, soaked overnight
- 1 tbsp coconut oil
- 2 onions, sliced
- 3 chillies, slit middle
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 large tomato, chopped
- 1-1/2 coriander powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp Kashmiri chilli powder
- ½ tsp garam masala powder
- ½ tsp fennel powder
- 1 tsp black pepper powder
- 1 cube chicken stock/ all seasoning powder (optional)
- 3 tbsp yogurt
- Salt to taste
- Coriander leaves/ curry leaves for garnishing
- In a saucepan, heat the oil. Saute the onions and green chilies till translucent.
- Add the ginger-garlic pastes and tomatoes and cook till the tomatoes get smashed.
- Now add all the masalas and cook for a couple of minutes till the masalas are cooked.
- Allow the masala to cool and grind into a fine paste.
- Put the soaked peas into your pressure cooker and add water till its level.
- Add the stock cube and cook till done. I put it on one whistle and leave it for 15-20 minutes on low flame. Switch off and allow the pressure to go by itself.
- Once the peas are cooked, add the masala back to the cooked peas and simmer for 15 minutes till the flavors are locked in.
- Beat the yogurt with a spoon and add into the curry. Mix well and cook till just hot.
- Switch off and serve hot with rice, chappathi or vellapam!!!
2. You can substitute frozen peas as well, but I prefer normal peas.
3. You can skip the chicken stock cube for a full vegetarian version! I add it so that the family feels the non-vegetarian taste!