Ingredients
| Quantity | Measure | Ingredient Name: | Description |
|---|---|---|---|
| 10 | Medium | Chillies, Green | Chopped |
| 1/2 | Teacup | Coconut scraped (fresh) | |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Bunch | Coriander Leaves (Kothmeer) | fresh |
| 1/2 | Teaspoon | Garam-Masala | |
| 1 | Teacup | Green Peas | dried |
| 1/4 | Teaspoon | Jeera/Cumin Seeds | Crushed |
| 2 | Nos | Lime (fresh) | Cut in quarters |
| 1 | Tablespoon | Lime Juice | Extract of 1 lime |
| 2 | Medium | Onions | Finely Chopped |
| 6-8 | Nos | Pau (Goan bread) | |
| As Required | Salt | to taste | |
| 1 | Teacup | Sev - Readymade |
Method
Grind to a paste:
1 small bunch fresh coriander, 8-10 green chillies, 1/2 cup fresh scraped coconut (grated)
Heat oil in a heavy large vessel. Add paste and stir-fry for 2 minutes.
Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil.
Simmer for 15-20 minutes, stirring occasionally.
Cook till oil separates, floats on top and peas are soft. Check, add more chillies or Garam masala if desired.
Serve steaming hot along with bread or Paav, chopped onions and pieces of lemon.
To garnish: sprinkle some 'Indian sev' (fried broken vermicelli) over individual bowls.
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