MUTTER SHAHANE (Green Peas curry with Julienned potato in spicy sauce)

INTRODUCTION

INGREDIENTS

This recipe that I created is dedicated to Renuka Shahane's mom who inspired me to create this curry. I was preparing spicy green peas curry. At that time TV Artist Renuka Shahane's mom appeared on TV Cookery show with Julienned Potato Maharashtrian recipe. This gave me an idea to incorporate julienned potatoes in my curry. I used long potatoes and Julienned pieces were at least 4" to 5" long. My son who came from office could not make out what long things were. They were like nothing he had ever known or tasted. Thus a new curry form was born with above name and after that, I have confused people with julienned potatoes in Peas curry and guests just cannot make out that they are potatoes. Needless to say that this curry also is tasty.

Green Peas 2 cups
Potato 1 large (4" to 5" long)
Coconut 1/4 (quarter )
Green Chillies 4 to 6 nos
Onion 2 nos medium
Garlic 8 cloves
Ginger 1" piece
Lemon Juice 1/2 lemon
Cinnamon sticks 3 nos !" size
Cloves 5 to 6 nos
Jeera seeds 1/2 spoon
Dhania Jeera powders 1/2 spoon each
Mint leaves 1/4 cup
Kothumalli 1/4 cup
Garam Masala 3/4 spoon
Salt To taste
Oil for tampering 2 ladles

METHOD OF PREPARATION

Select a long Potato and peel the skin. Using a multi- wafer machine, Julienne it using thicker julienning side. If you are using a food processor, use larger holed julienning blade. The thickness of each strand must be at least 3 mm. Take some water in a plate and place the julienned potato strands immersed in water. I use a quarter spoon of lime juice with water. This will keep the potato strands erect and turgid. Cook green peas in pressure pan taking care that you don't over cook. Don't forget to add a quarter spoon of sugar and a bit of salt to pressure pan. This helps to enhance green colour. Once peas are cooked, set it aside. Prepare a paste of Onion, Make paste of Garlic and ginger also .Set them aside. Make paste of Coconut and green chillies and set aside. Lastly make a thick paste of Mint and Kothumalli and set aside . Now take oil in a kadai and add jeera , cloves and Cinnamon sticks. Heat on a medium flame. When cloves puff up, add onion paste. Fry till it leaves oil. Now add Ginger Garlic paste. Fry for another two minutes. Now add coconut paste, Dhania jeera powders, Garam Masala and fry the spices along with coconut paste for about a minute. Now add cooked peas, Julienned potato strands and Mint Kothumalli paste and salt to taste. Turn carefully twice or thrice. Add about a cup of water and let the whole thing simmer on a low heat for about four to five minutes. Check carefully if potato strands are 3/4 cooked. In this curry, the potatoes must not be fully cooked, When you are satisfied that the curry is ready, add lime juice, stir  properly and switch off the flame. Keep the cover of Kadai or frying pan partially open or else potato will get fully cooked and the curry will lose its appeal of surprise. The aroma and taste of this curry will be as good as the surprise on people's faces in trying to find out what long strands are. 

Enjoy!!! 
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