An excellent tangy side-dish for lunch.
1/2 kg Mustard leaves (sarson ka saag)
4 med-sized Tomatoes
Boil them together, just till they are soft and not overcooked.
5 Green chillies
4-5 Garlic cloves
Blend all of the above in blender/mixer.
100 gm Fresh Green Peas
Heat Ghee in pan.
Season with Jeera.
Saute the peas.
Add the blended mix.
Boil for 20 min.
Don't let the color darken.
Add salt as per taste.
Serve steaming hot with parantha. This combination tastes the best.
Tomato Masala Kurma/Kongunadu Thakkali Kurma
18 hours ago