Pattani Kurma

Ingredients

• 1½ cups fresh green peas
• 1 large onion, chopped
• 1 large tomato, chopped
• 2-3 green chillies, slit
• ½ teaspoon turmeric powder
• ¾ teaspoon red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon fennel seeds
• 10-15 curry leaves
• Tempering
• 2 tablespoons oil
• 1 teaspoon fennel seeds
• 2 green chillies, chopped
• 10-15 curry leaves
• 1 medium onion, chopped
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, chopped
• Salt to taste
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¾ cup coconut milk
• 2-3 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Chapatti for serving

Method

1. Put green peas in a pressure cooker, add onion, tomato, green chilli, turmeric powder, red chilli powder, coriander powder, fennel seeds, curry leaves and 1½ cups water and mix well. Cover and cook on medium heat till 2-3 whistles are released. Switch off the heat and let the pressure settle down.
2. Heat oil in a pan, add fennel seeds, green chillies and curry leaves, mix and sauté for 1-2 minutes.
3. Add onion, mix and sauté till golden brown. Add ginger-garlic paste, mix and sauté for 2-3 minutes. 
4. Add tomato, mix and saute till tomato turns soft and pulpy. Add salt, red chilli powder, turmeric powder and coriander powder, mix and sauté for 1 minute.
5. Add the green peas mixture and ½ cup water, mix well let the mixture come to a boil. Adjust salt, add coconut milk and mix well. Add coriander leaves, mix well and cook for 2-3 minutes.
6. Transfer into a serving bowl, garnish with a coriander sprig and serve hot with chapattis.