Mutter /Peas Semi Gravy

Ingredients:

1. Mutter / green peas- 100 gms
2. Onion: 1 big- finely chopped
3. Tomato- 1 big- finely chopped
4. Oil/butter/ghee - To temper
5. Bay leaf/ brinji leaf- 1 
6. Jeera-1/4 tspn to temper
7. Special Subzi Masala Powder : 1 and 1/2 tspn [click on this link for SUBZI MASALA POWDER recipe]
8. Salt: to taste
9. Water: as per consistency

Method:

1. Cook the peas initially either in cooker method with 2 whistles or in open pot method by adding peas in boiling water [check often whether its cooked or not if doing in open pot method- normally it takes 10-12 mins hardly to get cooked in open pot method]. If its frozen peas, soak it in water for 5 -10 mins after taking it from freezer.
2. Heat a kadai/pan. Add a tspn of oil/butter/ghee, let it heat and add 1/4 tspn of jeeragam/cumin seeds. Let it split.
3. Crush the bay leaf and add to it.
4. Add the finely chopped onion and saute until it becomes translucent.
5. Add the finely chopped tomatoes and saute until it becomes very mushy.
6. Add Special Subzi Masala Powder and saute the gravy until the masala mix with the onion-tomato.
7. Add 3 tspns of water to the gravy .
8. Add the cooked peas/frozen peas to it. Mix it well. Add required salt.
9. Add 1/4th tumbler of water to it. Close kadai/pan with a lid. Simmer the flame and cook for 3-5 mins.
10. Hot and tasty Mutter semi gravy is ready to be served with rotis, puris, parathas, naan, dosa, etc.

Suggestions:

• You may add a pinch of sugar and turmeric powder while cooking the peas to retain its color.
• You may garnish the dish with fresh and finely chopped coriander leaves.
• Please use naatu thakkali for this dish. If using Bangalore tomato, use 2 big nos instead of 1.