I love this season of the year very much. When fresh vegetables are available I try to make the most of it and cook them in all possible ways. I like to cook fresh vegetables with minimum spices so as to bring out the real flavour and taste of them. As I have said before these days I make a lot of roti/chapathis for dinner and making a side dish that is healthy,tasty and not of same kind is quite a task that I enjoy.Though I love to prepare rich exotic restaurant style gravies,most of the time we ove to have simple home style sabzi/gravy. In this tomato based capsicum-peas masala,the fresh peas is put to maximum use,with very less spices.
1/2 cup shelled peas
1 green bell pepper cubed
2 large ripe tomatoes,pureed
1 onion sliced
2 green chillies slit
1 teaspoon coriander powder
1/2 teaspoon black pepper crushed
1 teaspoon cumin seeds
1. Heat a kadai and add 2 teaspoons oil. Once hot add cumin, green chillies and ginger. Then add sliced onions and saute till translucent.
2. Next add the green peas and capsicum and saute for 2 minutes. Add salt, coriander powder and mix well. Saute till capsicum shrinks a bit.
3. Now add the tomato puree, 1cup water and cook for 10 minutes.
4. Adjust salt and cook till the gravy comes together.
5. Serve hot.
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