|Serves||Preparation Time||Cooking Time|
|3 People||5 Minutes||30 Minutes|
- ½ cup fresh green peas
- 10 medium size ripe tomatoes
- 2 medium size onions
- 1 small piece of ginger
- 1 tbsp(tablespoon) pure ghee or butter
- 1 tbsp cumin seeds
- 2 tbsp red chillies powder
- ½ tbsp sugar (optional)
- Salt to taste
- Coriander leaves for garnish
Cut the tomatoes into two parts.
Cut ginger into small pieces.
Cut onion into medium pieces.
Place all of these in a sauce pan.
Add one cup water and cook over a medium flame with lid on.
When tomatoes become soft, turn off the flame.
Allow it to cool down.
Once cooled, remove the skin of tomatoes with a tong.
Transfer the contents into a blender and blend until it becomes smooth and pulpy.
Drain this pulp to remove the remaining skin, if any, and the seeds of tomatoes.
Heat a thick pan and add pure ghee on low flame.
Add cumin seeds when ghee melts.
Once the cumin seeds start crackling, turn the flame on low and add fresh green peas in it.
Simmer until they are very tender.
When softened, add pureed tomato mixture into it.
Stir for a while and cook it for 10 minutes on medium flame.
When it begins to thicken slightly, turn off the flame.
Spoon it hot into a serving bowl.
Garnish with coriander leaves and cream(optional)
|Calories||153||Calories from Fat||25|
|Total Fat||2.7g 4%||Saturated Fat||1.3g 7%|
|Polyunsaturated Fat||0.4g||Monounsaturated Fat||0.9g|
|Cholesterol||0mg 0%||Sodium||860mg 36%|
|Potassium||177.5mg 5%||Carbohydrates||24.7g 8%|
|Dietary Fiber||4.8g 19%||Sugars||8g|
*Based on a 2000 calorie diet