Desi Green Curry

1. 1

   In a blender, blend coconut, green chilies and ginger to a smooth paste.

2. 2

   Heat oil in a saucepan and add jeera, when they splutter add bell pepper and salt. Mix well and cook under covered lid for about 5-7 minutes until the bell pepper pieces are soft but firm.

3. 3

   Now add the coconut paste and evaporated milk and cook uncovered for about 3-4 minutes or until you notice a gravy consistency.

4. 4

   Remove from stove and mix in the frozen peas. Garnish with coriander & serve hot with rotis/naan/ pooris/rice.

No additional tips available.