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.