Carrot-Peas Masala

Ingredients (Translation)

4 boiled carrots (cut into little long pieces)
1/2 cup boiled peas
1 Tomato
Small piece of ginger
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2 tsp oil
1/2 tsp Cumin seeds
Finely chopped coriander leaves to garnish


Grind the tomato and ginger to a fine paste.

Heat oil, add cumin seeds. Add the tomato paste, salt, turmeric powder, red chilli powder, cumin seeds powder, coriander seeds powder and garam masala and allow it to cook for five minutes.

Add the boiled carrots and peas and bring it to a boil. If the gravy is very thick, add some water and if it is too watery, add a paste of bengalgram dal powder and water and stir well.

Garnish with finely chopped coriander leaves and serve with chapatis and puris.

The tangy taste of tomato and sweetness of peas and carrot make a unique combination.

Ramanuja and Tondanur

how to make carrot-peas side dish for chapatis, rotis, north indian side dish recipe

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