Sanjeev Kapoor

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Vatana Ani Batata Ambat

Potatoes and green peas cooked in coconut gravy in Mangalorean style.

This recipe is from the book Konkan Cookbook.

Preparation Time : 6-10 minutes

Cooking time : 11-15 minutes

Servings : 4

Vatana Ani Batata Ambat

Main Ingredients

Shelled green peas, Potatoes




Main Course-Veg

Level Of Cooking


Try something new


  • Shelled green peas boiled
    3/4 cup
  • Potatoes boiled
    3 medium
  • Scraped coconut
    3/4 cup
  • Onion finely chopped
    1 medium
  • Coriander seeds
    2 teaspoons
  • Dried red chillies
  • Tamarind pulp
    1 teaspoon
  • Garlic
    3-4 cloves
  • Coconut oil
    1 1/2 tablespoons
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Ginger finely chopped
    1/2 inch piece
  • Green chilli finely chopped


Step 1

Grind the coconut, one tablespoon chopped onion, coriander seeds, red chillies and tamarind pulp with a little water. Add garlic cloves and continue grinding to a fine paste.

Step 2

Heat the oil in a deep non stick pan, add the remaining chopped onion and sauté till golden. Add the green peas, potato cubes, turmeric powder and stir well.

Step 3

Add the coconut masala, two cups of water and salt and mix. Bring to a boil and then reduce heat and simmer for three to four minutes.

Step 4

Adjust consistency. The gravy should not be too thick or too thin. Garnish with ginger and green chillies and serve hot.

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