When i thought of making parotta for dinner, the next thing came into my mind was what side dish i am going to make. When i was looking out my refrigerator, i recollected that i bought fresh green peas from the store a day before. Finally i ended up making green peas kurma for the parotta. Peas are high in fiber, protein, vitamins, minerals, and lutein.

Ingredients:

• 1 1/2 cup – Green peas ( I used fresh one)
• 1 tbsp – Oil
• 1 tsp - Fennel Seeds
• 10 nos – Cashews
• 1 no – Onion (chopped)
• 1/2 no – Tomato (chopped)
• 1 tsp - Turmeric powder
• 1 1/2 tsp – Red chili powder
• 1 tbsp - Coriander powder
• Sugar - 1 tsp
• Salt to taste
• 1 tbsp - Onion chopped for garnishing

Preparation method:

1. Heat oil in a pan, add fennel seeds and cashew nuts and let them fry for few seconds.
2. Add onion and tomato saute for 3 to 4 minutes or until well cooked. Add all masala powders along with required salt and fry until raw smell goes. Set aside and let it cool for sometime.
3. Grind this mixture in a blender to a fine puree by adding some water and set aside.
4. Take a kadai and boil peas with enough water for 10 mins or cook till the peas are well cooked. Now add in the ground masala and sugar; mix well and cook for 5-10 mins.
5. Serve hot with your choice of parotta.