Nimona

Till a week back, I hadn't even heard of something called Nimona. But within a week, three people posted different versions of it, and since I just love green peas, I had to try it out. It being the start of the holidays, I got the kids to help me shell the peas, and before I knew it, we had enough to go (and more).

Loved the dish, and am definitely making it again soon.

1 cup shelled Peas, puréed/mashed in Sil-batta.
1 large Potato, cubed.
3 tbsp vadi
2 Tomatoes, chopped fine

2 Onions, finely chopped.
1 tbsp Ginger Garlic paste.
Chillie powder

Salt

Garam masala

Haldi

Hing
Mustard oil
Sabut Jeera, Tej Patta for tempering.

Method:
Heat mustard oil in a pan, and sauté wadis and Potaotes till done. Keep aside.
In the remaining Oil, add Jeera, Bay leaf, Onion, Ginger-Garlic paste, and sauté till golden brown.
Add the Tomato purée, Chillie powder, Salt, Garam masala, Haldi and Hing

Sauté till it releases Oil, and add the Peas. Add some water and cook till done.
Add the Potaotes and wadi, and cook further for a few minutes.
Serve hot with rotis.