Today I am sharing my favorite recipe during winters, known as Nimona. Many of you may not be heard of it. It is the specialty of UP and Bihar. It’s north Indian cuisine. Even many from there also may be not aware of it.
Winters are for food I love this season because I have so much to eat. Green peas are actually going in every veggie we make. But this recipe is all about using green peas. So let’s get started.
Green peas must be fresh and sweet in taste otherwise your recipe won’t taste that good.
You must use asafoetida (Hing) because peas are very heavy to digest. Even it must be used in every winter’s recipe because we use cauliflower cabbage peas eggplants etc. All are heavy for digestion.
Cooking time 20 min
Total 30 min recipe
1. Take a pan, add two tbsp oil and fry sliced potatoes. Let it be golden brown and keep it aside.
4. Take a wok and add two spoon oil and then add cumin seeds and bay leaf. Let it sputter and then add the onion-garlic paste and cook for 5 min.