Vatanyachi Usal #diwalispecial
10 hours soaking + 10 mins
For Masala Paste
1 Onion, 1 inch Ginger, 5 Garlic cloves, 2 Dry Red chilies, Fresh Coconut: 1/2 cup
Oil for cooking about 4 tbsp
White peas or Vatane: 1 Cup soaked over night
Onions 1 medium finely chopped
Tomato: 1 medium
Curry leaves few
Garam Masala or Goda Masala: 1 Tsp
Turmeric & Red chili powder : 1/2 Tsp each
Coriander for garnish
Salt to taste
Bay leaf and Cinnamon 2 each
Jaggery 1/2 tsp
Soak the white peas or snow peas overnight. In many households the peas are boiled with salt and turmeric separately, but I prefer cooking everything in one pot.
Next morning Drain the peas and keep aside.
In a mixer, blend all ingredients mentioned under "For Masala Paste" to smooth paste
Heat oil in a pressure cooker. Add bay leaf and cinnamon. Let them crackle
Now add onions, salt to taste and saute.
Add chili powder, turmeric powder. Mix well and cook for 1 min.
Now add the masala paste and tomatoes. Saute everything well and cook covered for 5 mins on medium heat to allow the masala to partially cook.
Now add the white peas and mix everything well again.
Add 2 cups of hot water, salt to taste again and Jaggery.
Pressure cook until three whistles.
Remove in a bowl and garnish with coriander.
Serve with hot chappatis or rice.