Nimona

Nimona

Benares / Benaras or Varanasi, called as the oldest living city in India, is also famous for its chaats and ‘satvik’ food. The Benarasi way of making both these food items is particular because they are made without onion and garlic. Red chillies and spices are used to bring flavour to the main vegetable. Most of the food is cooked in ghee or mustard oil. Nimona is a typical dish where fresh green peas are cooked along with potatoes and goes well with Puri / Chapati.

Basic recipe credit - Chef Shiv Nand Kain & The Hindu

Nimona

Ingredients

Green peas: 250 gm
Potatoes: 100 gm
A dash of hing (asafoetida)
Cumin seeds ( jeera ) : 5 gm
Bay leaf: 2
Big cardamom: 10 gm
Turmeric powder: 5 gm
Ginger, chopped: 10 gm
Red chilli, chopped: 3 gm
Water: 2 cups ( 200 ml )
Salt to taste
Desi ghee: 25 gm ( or 1 tablespoon oil )
1 teaspoon chopped coriander leaves

Method

Heat ghee / oil in a pan; add jeera, cardamom, bay leaves, ginger, red chillies and hing. Add turmeric and fresh peas.

Then add water and cook for 15 minutes. Mash well the peas ( or boil green peas separately and make a paste ), add potato cubes and salt to taste.

Cover with a lid and cook till the potatoes are well done and start breaking up. Adjust the seasoning and serve hot with puri / chapati. Garnish with chopped coriander leaves.