Preparation Method

• Chop the tomatoes finely.
• Grind together onion, green chillies, peppercorn and cinnamon to a fine paste.
• Heat a pan with Idhayam sesame oil.
• Temper mustard, cumin seed, urad dhal and curry leaves.
• Add ginger paste and fry.
• To this add tomatoes, turmeric powder, salt and fry well.
• Add curd, peas, required amount of water and stir.
• Simmer to a low flame and cook till the gravy thickens.
• Remove from fire.
• Garnish with coriander leaves and serve hot with jeera pulao, poori or chapati.