| 1. | Heat 2 tbsp oil in a pan for about 1 minute. Add sliced onions, ginger and garlic. Fry till onions are transparent. Add coconut. Stir fry till coconut is pale brown. Grind fried ingredients, coriander leaves, red chilli and garam masala powders into a paste, adding a little water (½ cup) from time to time. |
| 2. | Heat remaining oil (½ cup) in cooker for about 3 minutes. Add chopped onions and fry till pale brown. Add ground paste. Stir for a few seconds. Add tomatoes, sugar, salt and ¼ cup water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. |
| 3. | Add peas. Mix. Add remaining water (4 cups). Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally. |
| 6. | Open cooker. Serve hot. |