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PEAS AND TOMATOES WITH CASEIN
(serves 4-6)
•
curd from 1/2 gallon of milk
• 1 teaspoon cayenne
• 1/2 lb. tomatoes
• 1 lb. peas
• 6 Tablespoon ghee
• 1 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 cup whey (save from curd)
• 1 teaspoon ginger
• 2 teaspoon ground coriander
• ghee for deep frying
Let curd hang 3-4 hours and reserve 1 cup whey. Make casein balls. (see Casein:) Set aside. In a frying pan heat ghee and add all the spices except salt. Heat for a minute or two, then add the tomatoes. When the tomatoes cook down a little, add the peas and whey and salt. Lower flame and cook until peas are tender. Add the fried casein balls and simmer about 15 minutes. This is a very rich and tangy vegetable, especially good for festive celebrations.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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