Recipe credit of vatana batatyacha rassa goes to my late mom-in-law NANDINI THAKUR. A very easy and very tasty recipe using easily available spices. A no onion,no garlic recipe, it is a regular on fasting and festival days in Maharashtrian cuisine. Simple flavourful recipe.
- 1 cup Green Peas
- 2 Potatoes peeled and cut into cubes
- 5 tbsp freshly scraped coconut
- 3 cloves
- 6 to 7 black pepper
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2″ piece of cinnamon
- 1/8 tsp turmeric powder
- 4 tsp kashmiri chilli powder (adjust as per individual taste)
- A piece of tamarind (optional)
- 1 tbsp oil
- 1/4 tsp mustard seeds
- A pinch of asafoetida
- Salt to taste
- Finely chopped coriander leaves to garnish
- Heat a tsp of oil in a non stick pan, roast cloves, black pepper, cumin seeds, coriander seeds, cinnamon till fragrant,remove and in the same pan add fresh coconut and roast till brown.
- Grind the roasted spices, roasted coconut a pinch of turmeric powder, a little red chilli powder, tamarind to a smooth paste adding little water and keep aside.
- Heat oil in a non-stick pan. Add mustard seeds, a pinch of asafoetida. When the mustard seeds splutter add turmeric powder, red chilli powder , saute, immediately add green peas, cubed potatoes, saute well add hot water enough to cook the peas and potatoes.
- Cover and cook till 3/4th done. Add the ground masala , a little water to get the desired consistency and salt and cook till done.
- Garnish with coriander leaves.
- Serve hot as a side dish with polis, rotis or even dal rice.