Winter is about to end, yet very good and cheap green peas are available in the market. Due to which some dish or the other is being prepared every day in all our homes. But did you know that there is an easy way to use peas all year round? By making pea vadi you can store it for a long time. When there is no vegetable in the house, just take out the vadi and prepare a delicious vegetable with potato, paneer or brinjal. So let us know the easy method of making matar ki vadi.

Material

Fresh green peas – 500 grams
Ginger – 1 inch
Green chilli – 2
Garlic – 6-7 cloves
Cumin – 1 tsp
Asafoetida – a pinch
Coriander powder – 1 tsp
Salt – as per taste
Oil – a little

Method

1. Wash the peas and dry them thoroughly. Grind peas, ginger, garlic and green chilli coarsely in a mixer (do not make paste).


2. Now add cumin, asafoetida, coriander powder and salt to it. Apply light oil on your hands and shape them into small balls or long sticks.


3. Keep them in a cotton cloth or plate and dry them in strong sunlight for 3-4 days. When the vadi becomes completely hard, store it in an airtight container.

how to use

Before making the vegetable, fry the vadi lightly. Then cook with potatoes, cheese, brinjal or bottle gourd. If you want, you can also make spicy dry curry of only vadi.

special tips

The better the vadi is dried, the longer it will last (6–8 months comfortably). To protect from moisture, you can put 1–2 bay leaves in the box.