Fiji Style Aloo Matar Tarkari | Peas & Potato Curry | Matar Batata Bhaji
Ingredients
Method
- 1 cup dried peas soaked overnight (at least 6-8 hours)
- 2 medium potatoes cubed
- 1 eggplant chopped * optional*
- 1/2 cup onions, sliced
- 1 cup tomato pure
- 2 Tbsp ginger garlic paste
- sprig of curry leaves
- 1 Tbsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp asafetida/hing
- 1/2 tsp cumin seeds
- 1/2 tsp amchor/dry mango powder
- 2 dry chillies or fresh chilies
- 1/2 tsp baking powder
- salt to taste
- 1 Tbsp oil
- 1-2 cups of water
Method
- In a pan, over medium heat, add oil.
- Once hot, sauté onions until translucent
- Add ginger garlic paste and curry leaves and sauté for 1 minute or until the raw smell of garlic disappears
- Add tomato puree and cook for 2-3 minutes with cover on until the oils ooze out
- Add all spices and cook for 2-3 minutes or until the oils ooze out
- Add peas and eggplants along with baking powder and salt to taste
- Cook for 10 minutes with cover on stirring in between
- Add 1-2 cups of water, adjusting to your liking
- Cook for 10 more minutes with lid on and then add potatoes
- Cook for 10-15 minutes on low heat until potatoes are done
- Serve with hot roti, puri, or rice
Video on how to make it down below: