Fiji Style Aloo Matar Tarkari | Peas & Potato Curry | Matar Batata Bhaji

By -

Simple peas and potatoes curry recipe made Fijian Style. This aloo matar goes well with plain rice, roti or hot poori. I’ve used dry peas for this recipe, but you can use fresh or frozen peas if you’d and adjust the cooking time.

Ingredients 
  • 1 cup dried peas soaked overnight (at least 6-8 hours)
  • 2 medium potatoes cubed
  • 1 eggplant chopped * optional*
  • 1/2 cup onions, sliced
  • 1 cup tomato pure
  • 2 Tbsp ginger garlic paste 
  • sprig of curry leaves 
  • 1 Tbsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp asafetida/hing
  • 1/2 tsp cumin seeds
  • 1/2 tsp amchor/dry mango powder
  • 2 dry chillies or fresh chilies 
  • 1/2 tsp baking powder
  • salt to taste
  • 1 Tbsp oil
  • 1-2 cups of water

Method 
  • In a pan, over medium heat, add oil.
  • Once hot, sauté onions until translucent 
  • Add ginger garlic paste and curry leaves and sauté for 1 minute or until the raw smell of garlic disappears
  • Add tomato puree and cook for 2-3 minutes with cover on until the oils ooze out 
  • Add all spices and cook for 2-3 minutes or until the oils ooze out 
  • Add peas and eggplants along with baking powder and salt to taste 
  • Cook for 10 minutes with cover on stirring in between 
  • Add 1-2 cups of water, adjusting to your liking
  • Cook for 10 more minutes with lid on and then add potatoes 
  • Cook for 10-15 minutes on low heat until potatoes are done
  • Serve with hot roti, puri, or rice 
Video on how to make it down below: 


Popular posts from this blog

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yellow food coloring in the heavy cream.  Add the heav
Read more

Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

By -
Image
Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi   Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year!  This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores.  I hope you give this recipe a try! If you do, please snap a pic and share it on my social media!  Happy coo
Read more

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a heavy bott
Read more