PREPARATION

1. Heat 1 tablespoon grape seed oil in a pot, add 80 grams onions, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon green chili and saute until the onions turn soft and light golden brown.
2. Blend it into a smooth paste.
3. Heat 2 tablespoons grape seed oil in another pot, add 10 - 15 curry leaves, onion paste , 1/2 teaspoon turmeric, 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon fennel powder and stir well.
4. Add 160 grams tomato, 1/2 teaspoon salt and cook for 5 - 7 minutes.
5. Add 130 milliliters coconut milk, 120 grams green peas and mix well.
6. Add 250 milliliters water and bring it to a boil.
7. Garnish with cilantro.
8. Serve with chapati.