Green peas carrot potato curry is an easy, healthy and flavorful side dish with spices and coconut. It goes well with the chapati, puri, and dosa.
Soak the dried green peas in water for 6 to 8 hours.
Drain and discard the water from soaked green peas. In a pressure cooker, add soaked green peas, diced potatoes, chopped carrot, water, salt and cook until 8 whistles. Allow the pressure cooker to cool naturally.
Grind the shredded coconut and whole black peppers together in a blender/mixer until smooth.
In a saucepan, heat oil, add chopped onion, green chilies, curry leaves and cook until the onion becomes soft.
Add turmeric powder, ginger garlic paste and cook until the ginger garlic paste loses its raw smell.
Add coriander powder, red chili powder, garam masala and cook until the spices lose its raw smell. If required sprinkle little amount of water and cook to avoid the onion and spices getting burned.
Add the cooked peas, potatoes, and carrot along with the water content to the saucepan.
Add the grounded coconut paste and boil the curry until it reaches the desired consistency. Green peas potato carrot curry is ready to serve.