"Fresh Green Pigeon Peas (Jeevi Tori) Spicy Malvani Masala Curry" served with "Wheat-Jowar Roti/ Chapatti" ... fresh tori/ pigeon peas are in season now ... prepared this delicious spicy curry that tastes awesome when served with roti/chapatti or jeera rice/ ghee rice ... Yummilicious ….
** It is the season of fresh pigeon peas and they are available in plenty in the market now. These peas unlike green peas are a little bit tedious to shell though they really are tasty and many varieties of dishes can be prepared using them. Usually I prepare gashi a famous dish from Konkani Saraswat Cuisine which is prepared with addition of either kooka/Chinese potato or kadgi/raw jackfruit pieces. You can check out for the recipe using search or label option provided on the left side of the Blog page. However, this time I had neither of the veggies at home and I was also in no mood to also eat gashi which is prepared often using other pulses too. I had been craving to eat something spicy for some days now so went about searching for something different in net. I came across many dishes prepared using these fresh pigeon peas, some which were interesting and some which had long procedures. Finally I decided to prepared a dish learning a bit from here and there by adding my own variations and that which would be preferred in my home.
** Many of the recipes I went through had some ingredients that were either not there in my home or that which we were not fond too fond of eating. Strong garam masala flavored dishes are somehow prepared less in my home, though Biryani is something both hubby and me love to relish. Well, there are exceptions, nevertheless when coming to preparing dishes in our home many a times we have to make variations in given recipes to suit our family tastes. So keeping in mind the same I prepared this delicious curry a little bit spicy and served with roti/chapatti prepared in combo flours of wheat and jowar. Definitely a super combo dish, that was a hit in my home and very easy to prepare too. The only time consuming part here is the shelling of the peas. I have used Malvani Masala Powder and God Masala Powder for this curry, both of which are freely available in stores. Sharing the recipe right away without running into much details, so do try them out this winter season when they are available in plenty and relish with your family and friends.
** Here is my simple recipe for "Fresh Green Pigeon Peas (Jeevi Tori) Spicy Malvani Masala Curry" … My Style …..
** Ingredients :
Fresh Green Pigeon Peas / Jeevi Tori : 3 cups (shelled and kept ready)
Potato/Batata/Aloo : 1 medium sized.
Ripe Tomatoes : 2 large sized.
Onion/Kanda/Piyavu/Pyaz : 1 large sized finely chopped
Curry Leaves/Kadipatta/Karbevu : 6-8 fresh ones.
Coriander Leaves/Dhania/Kothimbir : 2 tblsp fresh one’s chopped fine.
Kashmiri Red Chilly Powder/Mirchi Powder : 1 tsp
Oil/Tel : 3-4 tblsp
Ghee/Toop : 1 tblsp
** To be Ground into a fine paste~1 :
Ginger/Alle’/Adrak : 1 inch piece chopped.
Garlic/Losun/Lehsun : 5-6 large ones peeled and chopped
Fresh Turmeric Root/Amba Haldi/Haldi Made : ¼ inch piece chopped.
** To be Ground into a fine paste~2 :
Oninon/Kanda/Piyav : 1 large sized peeled and chopped
** To be Ground into a fine paste~3 :
Coconut/Nariyal/Soyi : ½ cup finely grated.
Malvani Masala Powder : 3 tblsp
Dhania/Kothimbir/Coriander Powder : 1 tblsp
Jeera/Cumin Powder : 1 tsp
Goda Masala Powder : 1 tsp
OR
Garam Masala Powder : 1 tsp
** Shell the fresh green pigeon peas/jeevi tori and keep them ready. Pick out any that are not good or black and discard them. Peel off the skin of potatoes, cut them into ½ inch sized cubes and put them in water and keep it aside ready.
** In a pressure cooker pan add in the pigeon peas and water about 1 inch level above the peas and pressure cook to 2 whistles on medium heat. Allow the pressure to fall on its own. When you can open the lid add in the potato cubes in a layer above the cooked pigeon peas, check that there is water and then pressure cook together again for 1 whistle. Once cooled down keep it aside ready.
** Wash and wipe the tomatoes clean. Chop one tomato into very fine pieces and the other into 1 inch sized cubes. Keep them separately aside.
** To be Ground into a fine paste~1 : In a mixer grinder add in the finely chopped ginger, garlic and turmeric and grind to a fine paste. Do not add in any water. Remove and keep this aside ready.
** To be Ground into a fine paste~2 : Add in the chopped onion into the mixer grinder and grind to a fine paste. Again do not add in any water. Remove and keep this also aside ready separately.
** To be Ground into a fine paste~3 : Now again in the mixer grinder add in coconut, malvani masala powder, dhania powder, jeera powder, goda masala powder and grind to a very fine paste with just little bit of water. Remove and keep this also aside ready separately.
** For the Preparation of the Curry : In a thick bottomed kadai/pan add in the oil and bring to heat. When hot lower the heat to medium and the finely chopped onions and fry till it changes lightly in color. Now add in the ground paste paste~2 ie onion paste and further fry on low heat for few minutes until the rawness is done with.
** Now add in the ground paste~1 ie the ginger-garlic-fresh turmeric paste and further fry for another 2-3 minutes. Keep the heat low, if you find that they are sticking to the bottom you can sprinkle a few drop of water. When done add in the curry leaves and fry for a minute or two.
** Now add chilly powder, mix well and fry for few seconds and then add in the finely chopped tomatoes and mix well. Cover and cook on low heat stirring well a few times till it turns mushy. Add the ground paste~3 and mix well cooking for a few minutes stirring often.
** Now add pressure cooked pigeon peas-potatoes, tomatoes cut into cubes, one cup of water, salt to taste and mix well. Bring all to a boil on medium heat mixing well in between. Add in more water only if necessary. The curry is a semi thick gravy based one, so be careful with water, you can always add in later if necessary.
** Once the curry comes to a boiling point, lower the heat, cover and simmer the curry for a good 10-15 minutes mixing in often to avoid the gravy getting burnt. When done add in the ghee and mix well. Garnish with finely chopped coriander leaves and remove from fire. Cover and keep the curry aside for about 30 minutes for the flavors to seep in.
** "Fresh Green Pigeon Peas (Jeevi Tori) Spicy Malvani Masala Curry" is done and ready to be served. This is a delicious dish that can be served both with mildly spiced pulav, jeera rice or roti/parathas/chapatti/naan or even panpolo/neer dosa too. Tastes awesome either way, so do try this delicious dish and serve it with any dish as accompaniment of your choice and relish it with your family and friends.
** Note : If Goda Masala Powder is not available, you can also add in Garam Masala powder. Goda masala powder is an aromatic Maharashtrian Masala Powder using many garama masala ingredients prepared in bulk and stored in every home for usage throughout the year. This is freely available in the state and elsewhere too. Do try out to get the same, it is worth it and can be added on in many dishes.
** Note : Addition of Kashmiri Chilly Powder gives a very good color to the curry. However, it should always be added to oil to impart flavor and color. The same here is added just before addition of tomatoes and is optional. If you do not want to, you can always leave it out. But I suggest you try it once to get best outcome in the results of the curry.
** Note : The same saying goes for Malvani Masala Powder too as that of Goda Masala above. Again this is a masala powder used extensively in Malvan region for non-vegetarian preparations and is available throughout the state. I am sure it is available in most of the Indian stores all round the world as this is quite a famous masala powder. Do try and get it if possible, again I would say it’s worth it specially so if you are a non-vegetarian.
** Note : I have used Fresh Turmeric Roots/Amba Haldi/Haldi Mande which are freely available in market during winter season. It is very good for health and you should make it a point of adding in a little bit to curries while cooking to reap in health benefits, however if it is not available in your vicinity you can add in haldi/turmeric powder too in which case add it just before adding the curry leaves ie after frying of the onions and ginger garlic pastes.
** For the “Wheat (Ghenvu)-Jowar (Sorghum) Roti/Chapatti/Phulkas” Recipe, Please follow the link given below ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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