2-3 Bay leaves
1.Green peas - 1 packet frozen.
2.coconut grated- 1/2 of a coconut.
3.cinnamon [patta] - 1" long.
cloves[grambu]-2
aniseed[perumjeerakam]- 1/2 tspn.
chilli powder-1 tspn.
pepper powder-1/4 tspn
turmeric powder-1/4 tspn
4.onion-2 big ones sliced.
5 tomato-2 chopped.
6.ginger-1" piece minced finely.
7 .curry leaves-1 sprig
8.coconut oil- 2 tspn.
9.mustard-1/2 tspn. 10.salt- as needed.


Method of Preparation
Dry roast coconut till light brown.Keep aside. Roast all the 3 rd part with little oil and grind it with roasted coconut to a smooth paste. Heat oil in a kadhai,add mustard seeds,when it starts to crackle put the curry leaves ,immediately add ginger and when ginger begin to change colour put the onions,fry till golden brown,now add tomato and fry till the juice oozes out of the tomato. Now add the ground masala and fry for 3 - 4 min.Add the peas, salt and enough water to make gravy.Cook till peas are tender.

Courtesy: Vijila Nirmal