Ingredients

• 1/2 cup - Mochai
• 1/2 cup - Peas
• 1tbsp - Oil
• 1tsp - Mustard seeds
• 1 - Onion, medium-sized
• 1tbsp - Coriander leaves
• 2 to 3 flakes - crushed Garlic
• 1 - Green Chillies
• 2 tsp - Sambar powder
• 1 tsp - Chilli powder
• 1/2 tsp - Sombu podi (Aniseed powder)

How to Make Hyacinth Beans Peas Dry Curry

• Pressure cook mochai and peas with enough water.
• They should only be half cooked not mushy.
• The number of whistles for pressure cooking depends on the variety of beans and peas - either frozen or fresh.
• Heat oil in a kadai, add mustard seeds, allow it to splutter.
• Now add onions, green chillies and crushed garlic.
• Fry till onions are light browned.
• Add boiled peas and mochai to it and mix well.
• Now add sambar, aniseed, chilli powder and mix well. Add salt to taste.
• Sprinkle water and cook with lid closed for 5 minutes.
• By now the masalas would have coated well with the vegetables.
• Turn over and stir once.
• Allow it to get roasted a little for 2-3 minutes.
• Switch off and garnish with coriander leaves.
• Recipe courtesy: Sharmi's Passions