2 tbsp olive oil
1 tomato frozen grated
1/2 large onion grated
6 curry leaves
1 tsp salt or to taste
1 tbsp tomato paste
1/2 tsp mustard seeds
1 tsp fresh ginger garlic
1 tsp chili garlic sauce
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp lemon pepper or lemon juice
2 lbs pepino peas (boiled)
Method: In a pot warm up the oil and add the mustard seeds, once they pop add the curry leaves, ginger garlic, and sambal, let this cook up for about 10 seconds then add the grated onions let this mixture cook until the onions are light brown the add the tomato paste and all the spices. Let this mixture cook until the tomato paste is nice and maroon in color, now add the grated tomatoes and mix all the ingredients really well, add the salt and give it a taste test and adjust your seasonings. If you want it to be a curry that you can eat with rice or mahamri or mandazi then add about 1/2 to 1 cup water. Add chopped fresh coriander for garnish. Let the curry be on med low for about 10 to 15 minutes.

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