• Grind coriander, dry coconut, garlic, and ginger into a coarse paste.
• Grind the tomato separately into a paste.
• Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• Add finely chopped onion and saute until lightly browned.
• Add the ground paste and saute for 2 minutes.
• Add turmeric powder and mix well.
• Add the tomato paste and saute for another 2 minutes.
• Add onion-garlic masala and salt, then saute for 1 minute on low heat.
• Add the green peas and saute well.
• Add hot water as needed to achieve the desired consistency.
• Cook on low heat for 15-20 minutes, or until the peas are tender.
• Your Vatana Curry is ready to be served.

Optional additions:

• You can also add 2 tablespoons of roasted peanut powder to the curry.
• A peeled and diced potato can be added along with the peas.
• You can also add one chopped brinjal (eggplant) to the curry.
• This Vatana curry is very flavorful and can be enjoyed as is, or with the optional additions based on personal preference. Enjoy your cooking!