Tuesday, December 20, 2011

Matar batata usal

In my house we generally make matar usal when you don't want to cook a square meal. Matar usal is liquidy and is eaten with slice bread or pao(water rolls). The ginger, garlic and coconut paste gives the gravy a good consistency and taste to eat with bread. Sprinkle some lemon juice and plain sev and enjoy it steaming hot.

  • 1 medium size potato
  • 1/2 cup peas
  • 1 medium onion sliced
  • 3/4 medium tomato sliced
  • 2 cloves garlic
  • 1 spoon ginger
  • 1 spoon wet grated coconut
  • Red chillli powder
  • 1/4 spoon dhaniya jeera powder
  • 1/4 spoon biryani powder
  • Turmeric
  • Hing
  • Jeera
  • Mustard seeds
  • Curry leaves
  • Oil 
  • 2 cups hot water
  • Corriander leaves
Process->In a blender make a paste of ginger, garlic and coconut. In a non-stick pan add oil when hot. Add the jeera, mustard seeds and curry leaves and let it splutter. Now add the hing and onions. Cook the onions till tender. The ginger, garlic and coconut paste goes in next. Stir it properly till the raw smell is gone. Add the tomatoes, turmeric, red chilli powder, dhaniya jeera powder and biryani powder. Once the tomatoes cook and become pulpy add salt and the potatoes and peas. Saute it for sometime and add hot water to the curry and let it cook. Once cooked sprinkle little lemon juice and corriander leaves for garnishing. 

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