Turkish peas with vegetables

Turkish peas

Turkish peas with vegetables


Turkish peas – 250 ml

Sol -. 1 + 1/2 tsp.

Vegetable oil – 2 tbsp

Kumin – 2 tsp

Turmeric – 1/2 tsp

Asafoetida – 1/2 tsp

Bulgarian pepper – 1 pc.

Carrots – 1 pc.

Eggplant – 1 pc.

Tomato – 3 pieces.


Prepare the ingredients.

Slice the ginger, eggplant, pepper, slices of 15 cm and carrot sticks.

Soak peas overnight. Drain and reload peas in a saucepan. Pour the water so that over the peas was a layer of water 7-8 cm thick.

Add 1/2 tsp salt. Bring to the boil and cook for 10 minutes, removing the foam. Then close the lid and cook over medium heat for 40 minutes – 1 hour, until peas are tender.

Flip polka dots on a screen.

On a medium heat in a frying pan, heat the ghee or vegetable oil and fry the cumin seeds.

Add the chopped pepper and ginger, turmeric and asafoetida then and followed by pepper, eggplant and carrots. Slices of pepper should turn the spoon.

When the pepper is tender and lightly browned, add the peas and stir fry for another 3 minutes. Pour the remaining salt.

If you want to make the sauce, add a left from cooking peas 125 ml of water or 1 chopped tomato and cook for another 5 minutes.

Serve and garnish with slices of tomato.

Bon Appetit!

Chickpeas with vegetables peas with vegetables Turkish peas with vegetables


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