Tori = Pigeon peas
Ghashi = Thick Gravy/Masala/Curry
I didn't know until today how easy it really is! Try it out and i promise you'll lick your fingers clean! (Esp if you're a south-indian, cos you're gonna wanna eat this with your hand and not a spoon, i'm telling you!!!)
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Serves 3-4 persons.
Time needed - About 30 minutes.
1 cup tori (pigeon peas)
Small piece of soornu (Elephant foot yam)
1 cup Grated coconut
Dried red chillies
6-8 garlic cloves
- Soak about 1 cup of tori (pigeon peas) in water overnight (6-7 hours).
- This is how the soornu ( elephant foot yam) looks like.
- Shallow fry the red chillies in a little bit of oil.
- Blend the grated coconut, tamarind and the fried red chillies in a mixer to get a fine paste and keep it aside.
- Transfer the peas into a cooker along with the water it was soaked in. (Make sure you wash the peas well and soak in fresh water). Add more water and keep it on the stove. Cover with the lid and place the whistle on it when it starts to blow steam. After a whistle, keep it on low flame for a minute and then switch it off.
- Add the chopped pieced of the yam to the cooker once you are able to open the lid. Place it on the stove again on medium flame. Let the yam simmer well.
|Yam just added!|
- Now add the coconut-chilly-tamarind paste to the cooker and mix well and bring it to a good boil. Then switch the flame off.
- Fry some garlic cloves in a little oil till they turn a little golden brown and then add to the contents of the cooker immediately and stir.
- Your 'Tori Ghashi' (Pigeon peas curry) is ready to be served. Best had with rice. Can also be relished with chapatis.
Try it out yourself and mail me a picture of your preparation to firstname.lastname@example.org, and i will flaunt it on my blog. Looking forward to your valuable feedback.