Dhariwala

Ingredients:
Potatos-1/4kg
Peas(Shelled)-1/2 kg
Tomatoes: 3 medium sized
To make paste:
Coriander leaves - 1 medium bunch
Onions big - 2
Garlic - 7 flakes
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
salt - to taste
Sugar - 1/2 tsp
Garam masala powder - 1/4 tsp
For seasoning:
Ghee or Oil - 2 tsp
Cumin Seeds - 1/4 tsp
Method:
1. Cook Peas and potatos.
2.Remove the skin and crumble it coursely.
3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.
4.Peel the outerskin and grind tomatoes to smooth paste.
5.Grind the masala using very little water or without water.
6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.
7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.
8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.
Variation:
Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.
Ingredients:Potatos-1/4kgPeas(Shelled)-1/2 kgTomatoes: 3 medium sizedTo make paste:Coriander leaves - 1 medium bunchOnions big - 2Garlic - 7 flakesTurmeric powder - 1/4 tspRed chilly powder - 1 1/2 tspsalt - to tasteSugar - 1/2 tspGaram masala powder - 1/4 tspFor seasoning:Ghee or Oil - 2 tspCumin Seeds - 1/4 tspMethod:1. Cook Peas and potatos.2.Remove the skin and crumble it coursely.3.Boil water in the pan. Put the whole tomatoes in it and keep aside it for few minutes.4.Peel the outerskin and grind tomatoes to smooth paste.5.Grind the masala using very little water or without water.6.Heat ghee in a heavy bottom pan,season with cumin seeds and fry the ground masala in medium flame,till the ghee separates from it. Add the tomato puree and bring it to a boil.7.Add crumbled potatos and peas. Pour enough water and boil for few minutes.8. Remove from fire, garnish with coriander leaves. Serve hot with puris or chappaathis.Variation:Whole green gram and any leafy vegetable can be sustituted in place of peas and potatoes. Soak green gram 6 to 7 hours before, cook along with keerai(Greens) and do as per recipe. Omit coriander leaves if keerai is used.