Name: Green Peas Curry / Matar Usal Recipe recipe by Poonam Bachhav at BetterButter
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 2 cups Green Peas (fresh or frozen); ¼ cup fresh coconut, scrapped or grated; 3 green chilies; 1 inch piece of ginger; A small bunch of fresh Coriander Leaves.; 2 tablespoon oil; 1 teaspoon Sugar or powdered Jaggery (optional); ½ teaspoon Red chilly powder; ½ teaspoon Goda masala ( You can use Garam Masala instead); ¼ teaspoon Mustard seeds; ¼ teaspoon Cumin seeds; ¼ teaspoon Turmeric powder; Juice of 1 lime; Pinch of Asafoetida / Hing; Salt to taste

ABOUT Green Peas Curry / Matar Usal Recipe RECIPE

Matar Usal is a fresh green pea curry from the Maharashtrian Cuisine with coconut and spice as a base. The curry has a slightly sweet, bit spicy and tangy taste. I have referred the recipe from the book -Indian Kitchen by Mounika Gowardhan.

Ingredients Serving: 4

2 cups Green Peas (fresh or frozen)
¼ cup fresh coconut, scrapped or grated
3 green chilies
1 inch piece of ginger
A small bunch of fresh Coriander Leaves.
2 tablespoon oil
1 teaspoon Sugar or powdered Jaggery (optional)
½ teaspoon Red chilly powder
½ teaspoon Goda masala ( You can use Garam Masala instead)
¼ teaspoon Mustard seeds
¼ teaspoon Cumin seeds
¼ teaspoon Turmeric powder
Juice of 1 lime
Pinch of Asafoetida / Hing
Salt to taste

Instructions

Take the scrapped coconut , green chilies , ¾ of the coriander leaves and ginger in a grinder jar with 3-4 tablespoon of water and make a paste.
Heat a heavy bottom wok or pan over medium heat and add oil to it. When hot , add the mustard seeds. Once they splutter add the cumin seeds and Asafoetida and let them sizzle for few seconds.
Add turmeric powder , followed by the coconut coriander paste and fry the paste for 2-3 minutes , stirring to make sure it does not catch the bottom.
Add the red chili powder and goda masala and stir fry for another 1 minute. Now add the green peas and mix well for a minute or so.
Add 1 cup of water and mix well. Add salt and sugar or jaggery and mix well. Bring the gravy to boil and cover cook on low to medium heat for 5-7 minutes.
Put off the flame at this stage if you wish to have a gravy consistency. Cook further without cover while stirring until the gravy dries up. Put off the flame.
Add lime juice and garnish with remaining coriander leaves and serve hot with chapati and salad.

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