Preparing curry/gojju

1. In a pressure cooker, add oil; temper mustard seeds, cumin seeds, hing and curry leaves.
2. Immediately add the shallots (peeled and cut in to halves) and saute for 2 minutes.
3. Then add the diced tomatoes and saute for 1 minute.
4. Add the sliced radish and saute for 3 minutes.
5. Keep tossing the veggies.
6. Add turmeric powder as you toss.
7. Then add 1/2 cup of water and pressure cook for 1 whistle, this will help the radish to cook quickly.
8. Meanwhile let us prepare the tamarind extract.
9. Crush the tamarind soaked in water.
10. Try to squeeze as much as possible to extract the juice from tamarind.
11. Discard the tamarind flesh.
12. If required, strain the tamarind extract to remove any stones or soil.
13. Add kolambu powder, dhania powder, a portion of salt and a pinch of hing to the tamarind extract and mix it well so that the spice powders dissolve in the extract.
14. Coming back to the vegetables in pressure cooker, when the steam releases open the lid.
15. On a medium flame, add the tamarind extract to the pressure cooked veggies. Stir it well.
16. Add 1 cup of water if necessary.
17. When it starts boiling, add the cooked peas to the curry.
18. On a low flame let it cook for couple of minutes until the curry starts rolling.
19. Serve with hot rice and vegetable curry of your choice.

Also see: Black eyed peas recipes | Radish recipes

Recipe courtesy: Food for 7 Stages of Life