After relishing on sweets during the festive season it’s time for something spicy or zanzanit as we call it in Marathi :). Posting a quick and alltime favourite Maharashtrian recipe that’s loved by one and all. Black peas in spicy coconut based gravy / Kalya Vatanya chi Amti goes well with vade, pooris, polis, bhakris or even along with rice.



  • 1/2 cup black peas
  • 1 onion out of which 1/2 is finely chopped and 1/2 cut into thin slices
  • 4 tbsp freshly grated coconut
  • 1 1/2 tbsp oil + 2 tsp oil to roast the spices,onion and coconut
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/4th tsp aniseed/saunf/badishep
  • 2 cloves
  • 4 black pepper
  • 1/4th” piece of cinnamon
  • 1 petal of star anise
  • 6 seeds of a black cardamom
  • 4 bedgi chillies (adjust to spice required)
  • A piece of tamarind
  • 1/8 tsp turmeric powder
  • 1 tsp kashmiri chilli powder( 1/2 tsp to be added while grinding the coconut paste and 1/2 tsp to be added after sauteing the onions)
  • 5 cloves of garlic, 1/4th” ginger and 2 sprigs of coriander leaves ground to a paste
  • Salt to taste
  • Finely chopped coriander leaves to garnish


  • Rinse the black peas well, soak them in water overnight. Next day rinse the peas again and pressure cook the peas until pressure is released 6 times OR until the peas are soft but not mushy. Pressure cooking time varies depending on the quality of peas. I have used Belgavi black peas.
  • In a tsp of oil roast coriander seeds, cumin seeds, aniseed, cloves, black pepper, cinnamon, star anise, black cardamom till you get the aroma of roasted spices. Add the chillies and just roast a bit. Transfer the roasted spices to a plate, in the same seasoning pan add a tsp of oil, add thinly sliced 1/2 onion and roast till golden brown, transfer to a plate. In the same pan roast freshly grated coconut till brown taking care not to burn it. Once cool grind the roasted spices, onion, coconut, turmeric powder, 1/2 tsp red chilli powder, tamarind adding little water to a smooth paste and keep aside
  • Heat oil in a non stick pan, add finely chopped onions, saute till transluscent, add ginger garlic green chilly paste, saute well till it loses its raw flavour. Add turmeric powder, red chilli powder, saute, add the cooked black peas, saute well, add a little hot water to make the mix even and let the mix boil. Add the ground coconut paste, water to get the desired consistency, salt and let it simmer till the flavours sink into the gravy.
  • Garnish with coriander leaves. Serve piping hot with pooris, vade, bhakris, polis or steaming hot rice, onion salad and solkadi


  • 1/2 cup black peas give approximately 1 cup black peas after being soaked in water.
  • Adjust chillies and chilli powder as per individual spice required. Adding kashmiri chilli powder enhances the colour of the gravy. Also adding hot water gives the oily or tari look to the gravy.