Godila | गोदिला | Green Peas Nimona Recipe
Green Peas Nimona is a traditional side dish curry recipe of Northern parts of India. It is generally made in winters because peas are widely available in the market during this session, This recipe is known as Godila in Bihar and Nimona in UP. The gravy, carries fresh green peas, onions, tomatoes, Badi, cauliflowers and spices, method of preparations varies from person to person. I have added badi and potatoes along with spices and the curry base. It goes well with rice or parathas, it can be cooked using pressure cooker just to fasten the process of cooking, but slow cooking using a wok enhances the flavour and taste of this recipe.
I have grind some of the peas and left half of the peas raw, just to add smooth and sumptuous texture to the recipe. I have also added a tempering to this recipe using clarified butter, cumin seeds and chopped onion, just to enhance the aroma of this recipe. Let’s learn step y step process to prepare this recipe.
Godila | गोदिला | Green Peas Nimona Recipe
- 2 Cup Green peas
- 1 Piece Potato (Sliced in one and a half inches )
- 5 Pieces Badi
- 1 tbsp Mustard oil
- 1 tsp Coriander seeds
- 1 tsp Ginger
- 1 tbsp Chopped Garlic
- 2 Pieces Green chillies
- 1/4 Cup Coriander leaves
- 2 Pieces Small Tomatoes
- 1 tbsp Clarified butter
- 1 tsp Cumin seeds
- 1 tbsp Chopped onion
- 2 tsp Salt (As per your taste )
- 1 Pinch Turmeric powder
Take a grinding jar add coriander seeds, ginger, garlic, green chillies and coriander leaves into it.
Grind them to form a smooth paste.
In a wok add 1 tbsp of mustard oil.
Fry the potatoes.
Meanwhile, grind half of the peas and put one-fourth of the peas aside.
In the same wok add badi and fry them unless they turn golden brown.
In the same wok add cumin seeds, sliced tomatoes, add green peas fry them.
Add grind spices, potatoes, badi and ground peas in the wok.
Fry them and add salt, 1 pinch of turmeric powder, two cups of water and cover the lid and let it cook for 20 minutes on low to medium flame.
After 20 minutes check the consistency of the gravy, if it is thick then prepare the tempering.
For tempering take a ladle, add 1 tbsp of clarified butter into it, then add cumin seeds and chopped onion.
Add the tempering into the wok and the recipe is ready.
Salt can be adjusted after tempering, if you need to add more salt then during this time it's okay to add more, also if you wanted to add kitchen king masala or sabji masala powder then this is the best time to add them.
Serve it with rice or chapatis.
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