Carrot Peas Curry

Learnt From: My Mom. But cooking carrots in pressure cooker is from my sister (Sunanda). She told me that cutting raw carrots takes lot of time and effort. But when we pressure cook carrots, we can cut them so easily which makes work simple.

This is one of easiest and tastiest curries. I like this curry.

Ingredients:

Carrots --- 9-10 Big
Green Peas --- ½ cup
Green Chilies --- 8-10 small
Shredded Coconut --- 2 tblsn
Turmeric Powder --- a pinch
Salt --- to taste

For Seasoning:

Oil --- 1 tblsn
Urad Dal --- 1 ½ tsp
Mustard Seeds --- 1 tsp
Cumin Seeds --- ½ tsp
Dry Red Chilies --- 1 (halved)
Curry leaves --- 6-7

Pre-Requisite:

Clean and Soak green peas for 4 hours. Generally, I soak overnight to cook in the morning.


Process:

Peel the skin of the carrots.


Cut carrots into half so that it easily fits into the cooker.
In a pressure cooker, add soaked green peas by draining the water.


Add carrots too.
Add approximately 2 cups of water into the pressure cooker.
Cook it for 2 whistles.
Wait till the pressure goes away.
In the meanwhile, grind green chilies and coconut.
Drain the water by keeping them in colander.


Wait for a while. Chop cooked carrots into small pieces.
Heat a tblsn of oil in a pan.
Add and toast seasoning one by one like urad dal, mustard seeds, cumin seeds, dry red chilly and curry leaves.
Add chopped carrots.


Add peas, a pinch of turmeric powder, ground green chilly, shredded coconut and enough salt.
Cook it for 5-7 minutes.
Turn off the heat. Transfer the curry to a serving bowl.


Have it with rice or chapathi. Either is good.