Chapati and no onion, garlic vegetable curry with coconut and corriander, lip smacking

Peas, carrots , potato and add to it corriander and turmeric, the resulting dish has many hues. Not lacking in flavor and nutrition too. With frozen peas in the pantry, the side dish comes together in matter of minutes, literally.

Recipe for the Curry

2 medium servings

Frozen or fresh peas	1 cup
Potato	1 medium, peeled and diced
Carrots	2 medium, diced
Tomato	1  medium diced
Ginger	1 inch piece grated
Coconut	¼ cup grated
Corriander	½ cup loosely packed. You can use the tender stems too.
Corriander seeds or Powder	¼ tsp
Green chillies	2 Optional
Cumin and mustard seeds	¼ tsp each
Curry leaves	1 sprig
Oil	1 tea spoon

Directions

• Heat the pressure pan with oil on medium heat.

• Add the cumin, mustard seeds and the curry leaves.

• When they start sputtering, add the diced carrot, peas and potato.

• Fry for about 2 minutes, add ½ cup of water and pressure cook to one whistle on medium heat.

• Now grind together the following into a thick paste, grated ginger and coconut, coriander leaves and seeds or powder, diced tomato, green chillies along with 2 pinches of turmeric powder. See and smell the glorious colors and smells.  Many sauté the ginger and tomatoes before grinding.  If you have the time, by all means, go ahead. They get cooked again anyway in the cooker with the vegetables and the raw smell is gone, so I do not feel the need for frying.

• Once the pressure subsides, add the ground paste, another half cup of water, ¼ tsp of salt and cook again on medium heat for one whistle.

• Serve with chapathi or rice and slurp!!!