Peas are such interesting things to find in a pulao. Though the season brings in lot of the fresh ones, I somehow don’t like to bite on a fresh one. It gives feeling of kacha which somehow doesn’t go well with taste for me. So I always preferred dried ones. Best of these would be the curries that Amma makes, esp. Mutter Paneer Masala. It used to be yum. Hubby dear on the other hand somehow does not like the north indianised version of this. He can eat if its made in south version. This is called conflicts of taste. I like anything and everything North Indian whereas he likes most of the dishes in its south versions. So Mutter Paneer Masala has gone with the winds. Its been ages since I made it. But Athamma has got a thing with peas. Religiously she soaks the dried peas every week for dinner. Since its been really long that we tried a variation with peas, I looked up a cook that was dedicated to Peas. I was amazed at the different look a simple pea can wear!
The best relation that a pea can get from me is from the botany class from 12th grade. Pisum Sativum was the most heard and read name during that grade. Genetics evolved with this and I somehow never imagined my cooking will evolve with this too. Because this is what we tried first with our experiments with the so called North Indian dishes. For us south Indian, as how people from any state down south be called as a Madrasi, anything up North, be it Eastern or Western, gets called as North Indian dishes. No matter where it originated. So this dish gets classified as a North Indian and I don’t want to spend my energy trying to fix its origin or birth place. The other dish we are so fond of was the Peas Paratha. My, the number of times we would’ve devoured that, were innumerable. This reminds me that I should again make that Paratha, lovely green rich look of parathas are down right mouth watering.
Now this variation of peas is called Peas Koftas Curry. I normally like all kofta based dishes, because of the extra richness it adds to the dish. The book didn’t explain lot of things properly. So I went ahead as how I normally make kofta curries with the ingredients mentioned. And this was quite simple but taste wise was really superb. This is a must on our list now. In fact, konda showed tick mark when the moment she had her first bite. There is always this funny aspect to trying out a dish first time. Whenever I serve something to hubby dear, before he can actually feel the taste, I would ask how it is. He always replies, “let me first swallow ok”. But with my daughter, I needn’t wait. The moment she takes the bite, she says Super Mummy, ehmm..” So that shows that it is indeed tasty but not spicy. So I know what reaction I can get from hubby. But this dish met his approval too. In fact, Athamma who was feeling down the whole day, said this dish pecked her up. So you can imagine the wonderfulness of this simple curry.
Preparation Time : 10 mins
Cooking Time : 20 mins
For the Koftas
Dried Peas Boiled – 250 gms
Boiled Potato – 1 medium
Khus Khus / Poppy Seeds – 1 tsp
Salt to taste
Gram Flour / Besan – 2 tsp
For the Gravy
Onion – 2 medium
Tomatoes – 3 medium
Garlic – 4 pods
Red chillies – 6 nos
Coriander powder – 1 tsp
Turmeric powder a pinch
Cloves – 2
Cinnamon – 1 inch
Salt to taste
Garam Masala – 1 tsp
For the Koftas
If its dried peas you are using, then boil them to soft texture. Boil the potatoes along with the peas after the 3 whistle for one more whistle or till both are cooked.
Peel the potatoes and keep aside. Run the peas along with Poppy seeds to a fine paste. Mash the potatoes with the peas paste along with salt. Finally mix the gram flour roughly into this mixture. If you find the paste to be too watery, then mash the potatoes roughly so that they are big chunk of potatoes to bind the peas paste and also try dipping the balls in the gram flour to give a shape.
Heat Oil and deep fry each kofta and drain to a kitchen towel.
For the Gravy
Chop Onions, tomatoes to fine pieces. Crush garlic. Then heat a kadai with 1 tsp oil, add the Clove and cinnamon along with crushed garlic and red chillies.
Sauté onions till its brown. Then add coriander powder, garam masala and salt. Finally add chopped tomatoes and simmer for 10 mins, till tomatoes are cooked.
Drop half of the fried Koftas to the gravy and simmer further. Have half of the koftas to be had as such. The koftas soak well and absorb most of the gravy. If you want thinner gravy, add fewer koftas and rest can be added while eating.
The gravy had a unique taste as it had dried long chillies and crushed garlic and with soft crunchy koftas it tasted great!