Vatana Ani Batata Ambat Recipe - Potatoes and green peas cooked in coconut gravy in Mangalorean style.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Shelled green peas(हरे मटर), Potatoes(आलू)

Cuisine : Maharashtrian

Course : Main Course_Veg

Vatana Ani Batata Ambat

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 Main Course_Veg recipes like Beans With Tomato Yogurt Sauce , Thai Green Curry With Vegetables, Paneer Aur Kaju Ki Sabzi, Kacha Pakka. Or try out these recipes from Maharashtrian Cuisine like Kharda, Amsul Saar, Goda Masala, Sabudana Thalipeeth.

Vatana Ani Batata Ambat Recipe - How to make Vatana Ani Batata Ambat


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Shelled green peas boiled3/4 cup

  • Potatoes boiled3 medium

  • Scraped coconut 3/4 cup

  • Onion finely chopped 1 medium

  • Coriander seeds 2 teaspoons

  • Dried red chillies 4

  • 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 1


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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