Vatana Usal – Curry

Ingredients 
main ingredients:
  • ¾ cup green peas (Vatana)
  • 2 cups water
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp red chilli powder (lal mirch powder)
  • ½ or 1 tsp garam masala or malvani masala or goda masala
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • 2 tbsp oil
for masala curry paste:
  • ½ or ⅓ cup fresh grated coconut
  • 1 tbsp unsweeteened dessicated coconut
  • ½ inch ginger (adrak)
  • 3-4 garlic (lahsun)
  • 1 tbsp fennel seeds (saunf)
  • ½ tbsp coriander seeds (sabut dhania)
  • 1 small onion, chopped
  • 1 or 2 tsp oil
 
 
Method:
  1. rinse and soak the beans overnight in enough water.
  2. next day drain the water and pressure cook the beans with some salt in 2.5 to 3 cups water till they are cooked completely and are soft.
  3. drain and keep the cooked beans aside.
making the masala curry paste:
  1. in a pan heat oil. add the chopped onion and fry till they become transparent.
  2. now add the ginger and garlic and fry for a minute
  3. add the fennel and coriander seeds.
  4. fry for 1 or 2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
  5. add the fresh grated coconut along with the dessicated coconut.
  6. on a low flame, roast the mixture till the coconut becomes golden browned.
  7. keep on stirring, so that the coconut does not burn. let this mixture cool.
  8. then grind this mixture in a small blender or magic bullet or masala grinder with some water.
  9. heat oil in a pan. add chopped onion and fry till transparent.
  10. add the masala paste and fry for a minute.
  11. add tomatoes and all the spice powders – turmeric, red chili powder and garam masala powder, salt along with the cooked black eyed beans.
  12. stir and add water. bring to a gentle boil without a lid and then simmer for some minutes about 12-15 minutes.
  13. check the seasonings and add the salt or spice powders if required.
  14. once the whole curry has all the flavors blended, then remove from fire.
  15. garnish with chopped coriander leaves and serve Vatana usal hot with steamed rice, chapatis or bread.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s