This curry is made on coconut based gravy, mild flavour, goes well with ceylon parota, chapathi, vellai appam and rice.
Boil fresh peas, drain and keep aside. Grind the following items together to a nice paste. 1. Grated coconut 2. onion chopped 3. garlic pods 4. Dalchini 5. lavang 6. Elachi 7. Saunf Heat oil in a wok. Add Tejpata and then saute' the ground coconut masala paste till the raw smell goes. Then add boiled green peas, required salt and cook for 5 to 10 minutes in low fire. Add curry leaves and serve hot.
This is called as korma in Tamil Nadu which goes as an accompaniment to Ceylon Parota and in Kerala is served along with Vellai appam too. Goes well with Chapathi and white rice.
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