Nimona ( Green Peas vegetable )

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 .