Mushy peas for mushy winter

Pushpesh Pant

Nimona is a seasonal delight that is greatly relished in eastern Uttar Pradesh. With the advent of winter, sweet green peas are available in plenty and at comparatively affordable rates. The recipe is not difficult to master, is refreshingly different and plays around tantalisingly with textures and tastes. While some will only see ‘green’ on the plate, but part of the joy of nimona lies in shades of emerald, moss and olive it treats the eyes to. As has been very well said, the proof lies in the eating. Make nimona as often you can while garden fresh green peas are available. Truth be told, we have greatly enjoyed a nimona prepared with frozen peas, but save them for summer when you pine for this beauty.

Ingredients

Fresh sweet green peas 500g (shelled)

Mungori ½ cup

Onions 100g (peeled, sliced and ground to paste)

Garlic-ginger paste 1tsp

Tomatoes 200g (chopped fine)

Green chillies 3-4 (ground to paste with onions)

Potatoes 1 large (cut into bite-sized pieces)

Bay leaf 1

Asafoetida A pinch

Turmeric powder ½tsp

Red chilli powder ½tsp

Cumin powder 1tsp

Coriander powder 1tsp

Garam masala 1tsp

Salt to taste

Lemon juice 1tsp (optional)

Mustard oil ½ cup

Ghee ¼ cup

Method

Grind half the peas to a smooth paste and crush the remaining coarsely. Heat ghee in a non-stick pan and cook peas on medium-low heat till all the moisture evaporates. Keep aside. Stir fry the mungoris in the same pan, adding some more ghee if required, till crisp and nicely brown. Keep aside.

Heat oil in a thick-bottomed pan. As it reaches smoking point, add the bay leaf and dissolve asafoetida. Lower the heat to medium and then add the ground onions along with ginger-garlic paste. Stir fry till the onions are light brown. Now, add the powdered spices (except garam masala) and salt with tomatoes and continue stir frying till oil leaves the sides. Add peas and mungori to this pan and add 3-4 cups of water. Bring to boil and cook till peas resemble a thick sauce and fat appears on the sides. Sprinkle garam masala right before serving. Pour in a bit of ghee into your bowl if you feel like indulging!