Ingredients
- 1 small coconut
- 2 cups lotus seed/makhana
- 1 large onion, chopped
- 2 tomatoes, puréed
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste (optional)
- 1 tablespoon chilli powder
- 1 tablespoon coriander/dhania powder
- ¼ teaspoon turmeric/haldi powder
- 1 cup green peas, shelled
- 3-4 cups water
- salt
- 2 teaspoon lemon juice or vinegar
- 2 tablespoons coriander leaves for garnishing
Preparation
- Shred coconut, steep in hot water and strain to extract ½ cup thick coconut milk. Keep aside.
- Soak lotus seed in hot water and while the water is still warm drain and use immediately.
- Heat the oil. Sauté onion and tomatoes followed by garam masala, ginger-garlic paste, chilli, coriander and turmeric powders.
- Stir in coconut milk and then add green peas. Add 2 or 3 cups water, cover and let simmer till green peas are cooked.
- Add lotus seed and cook further. If necessary add more water.
-
When done, remove from fire and mix in lemon juice or vinegar. Garnish with chopped coriander leaves.
Serve with brown rice or roti.