An exotic side dish for chapathi or any Indian bread.
Fresh peas 1 cup
Big onion 2-3 no
Ginger garlic paste 1 tsp
Green chillies 5-6 no
Badam 1/4 cup
Milk to grind badam
Bay leaf 1 no
Ghee 1 tbsp
Oil 2 tbsp
Salt to taste
Corn flour 1tbsp (opt)
Soak badam in hot water for 15 mins.Peel skin and grind to fine paste using milk.
Heat oil and ghee in kadai, add bayleaf.
Then put chopped onions, slit green chillies and GG paste and saute in medium flame till the onions are soft.
Add peas and mix well.Add salt. Sprinkle water, cover and cook. When water is absorbed again sprinkle water and cook.Do not add too much of water.
When the peas is cooked add ground paste and mix well.When it comes to gravy consistency,switch off the gas.Serve hot.
Note : Reduce the quantity of badam and add cornflour mixed with water to thicken the gravy.Increase the spiceness if needed.