Sunday, August 25, 2013

Fresh Pigeon Peas In Sweet And Sour Tomato Gravy



1 heaped cup Fresh Pigeon Peas, shelled and washed
5-6 medium Tomatoes, roughly chopped
1 medium Onion, very finely chopped
1 medium Green Bell Pepper deseed and cut into 1 inch squares or triangle
1 Green Chili, 3/4
½ inch Ginger, peeled and grated/minced
½ tbsp Cane Sugar 
1 tbsp Fresh Lime Juice 
Salt to taste

Spices used:

½ tsp Coriander Powder
½ tsp Garam Masala 

For Tampering:

1 tsp Mustard Seeds
2 Dried Red Chllies 
A sprig of Curry Leaves (Optional)
1 tbsp Oil


  • Heat about tbsp of oil in a pressure cooker, or heavy bottomed pan, on a medium flame. Once the oil is hot, add mustard seeds and let it sizzle and pop. Next add dried chilies,  and curry leaves and let them fry for 30 seconds.
  • Add finely chopped onions and sauté them till they turn golden brown, about 3 minutes. Mix in grated ginger, slit green chili and cook till the raw smell disappears, about 1 minute.
  • Add roughly chopped tomatoes and cook till they turn pulpy and release their juice, about 3 minutes.
  • Next add coriander powder and garam masala and mix them well. Add the sugar and salt to taste and mix in about 2- 2½ cups of water and let it come to a gentle boil.
  • Mix in shelled pigeon peas, bell peppers/capsicum and cover the lid of a pressure cooker or pan. It takes around 12 minutes (2-3 whistles) in pressure cooker and around 18 minutes in a pan for the pigeon peas to cook through. You want them to be cooked through and yet retain their shape and not mushy.
  • Let the pressure be release completely before opening the lid of the pressure cooker. Add fresh lime juice to taste and finely chopped coriander leaves before serving. 

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