Once again the season has come when the markets are full of fresh green veggies , carrots and green peas . This is one of my favourite seasons because you get to see all the lovely colourful vegetables . Green peas karanji ( gujhiya ) , kachories , stir fry , rassa bhaji are some of my favourites and I usually make it a point to make these dishes in winter season . And to that list now onwards I can add one more North Indian yummy dish called Nimona . You will be surprised as to how simple and easy it is to make this Nimona and yet it tastes amazingly delicious .
Ingredients
2 cups - fresh green peas ( shelled )
5 to 6 - green chillies
8 to 10 - garlic flakes
half and inch - ginger
fistful - coriander leaves
2 tbsp - coriander seeds
1 tsp - cumin seeds
1 - tomato
1 - potato
5 to 6 - urad daal wadi (called sandge in marathi) or mangode ( optional )
3 - 4 tbsp oil
salt according to taste
Method
It is better to use non stick pan for this as else you will have to use lot of oil .
Keep 1/4 th green peas aside and grind rest of the peas very coarsely in the mixer .
Also make a paste of ginger garlic green chillies coriander leaves and cumin and coriander seeds with very less or no water .
Peel the skin of potato and cut it in cubes .
Also make vert thin slices of tomato .
Now in the pan add oil and stir fry potato cubes on medium flame .
Take out the potatoes when crisp and golden in colour and keep them aside .
In the same oil add ground paste of ginger garlic and saute till oil starts separating .
Add to it coarsely ground green peas and saute well .
Now add 1/4 th green peas kept aside , tomatoes and udid wadi .
Again saute till oil starts separating .
Now add salt and just enough water .
The gravy should be thick .
Cover with the lid and let everything cook very well .
In the end add crispy potatoes and cook for just 2/3 more munutes .
Serve hot with rotis or parathas .
