Bhajanichi Vatana Amti Recipe - Spicy green peas curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh green peas(ताज़े हरे मटर), Coconut(नारियल)

Cuisine : Maharashtrian

Course : Dals and Kadhis

Bhajanichi Vatana Amti

Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!

You can also find more Dals and Kadhis recipes like Punjabi Sookhi Urad Dal, Mixed Kali Dal, Carrot Rasam, Sesame Dal. Or try out these recipes from Maharashtrian Cuisine like Kharvas, Ukdiche Modak, Ambechi Burfi, Besan ke Laddoo.

Bhajanichi Vatana Amti Recipe - how to make Bhajanichi Vatana Amti

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fresh green peas shelled1 cup

  • Coconut scraped1 cup

  • Onions 2 medium

  • Kokum petals 3

  • Oil 3 tablespoons

  • Cloves 4

  • Black peppercorns 4

  • Coriander seeds 1 tablespoon

  • Coconut scraped1 cup

  • Ginger 1 inch piece

  • Garlic 4-5 cloves

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomatoes chopped2 medium

  • Salt to taste

  • Fresh coriander leaves chopped2 tablespoons

Method

Step 1

Coarsely grind peas. Chop one onion and slice the other. Soak kokum petals in one cup of water. Heat one tablespoon of oil in a pan, add ground peas and sauté for three to four minutes. Keep aside.

Step 2

Heat one more tablespoon of oil, add cloves, black peppercorns, coriander seeds and sauté for two minutes. Add sliced onion and sauté till light brown, add coconut and sauté till light brown.

Step 3

Cool the mixture, add ginger and garlic and grind to fine paste with a little water. Heat the remaining oil in kadai add cumin seeds.When they change colour add chopped onion and sauté till golden brown. Add ground masala and sauté till oil leaves the masala.

Step 4

Add red chilli powder, garam masala, turmeric powder and stir well. Add tomatoes and cook till soft. Add the sautéed peas and two cups of water and cook for five minute. Add kokum water and salt and let it simmer for two to three minutes. Serve hot garnished with coriander leaves.

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