The basic recipe I follow for Green peas masala is just the same as for Mushroom masala. The onions, tomatoes and ginger- garlic all sautéed and ground for the gravy part into which the cooked peas is simmered. This recipe calls for an extra ingredient- coconut extract. And I should admit the fact that it the flavour is transformed to a huge extend by the addition of this single ingredient!
Thus the recipe is an inspiration of kerala potato masala we savoured at Green Woods. Chef, Ramdas, was ready to explain how he whipped it up for our table which I noted down hastily. The recipe doesn't require grinding after the sautéing as in regular gravies and this made my work easier when I tried substituting green peas for potatoes, the following week back home!
Sautéing in coconut oil, drizzling some at the end raw and the addition of coconut milk are the ones that make the dish probably exquisite.... The Kerala Green Peas Masala, which my family loved to the core with hot chapathis for dinner!
I am on a holiday and this is a scheduled post. Since I won't be connected it may take some time to get back to you...but please keep your comments coming...the ultimate fuel which propels me :)