Vatana Batata Cauliflower Sukke A dry preperation of green peas, potatoes and cauliflower cooked in a coconut masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Dec 2015 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Green peas, Potatoes Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Vatana Batata Cauliflower Sukke 1/2 cup Green peas blanched 2 medium Potatoes boiled, peeled and cut into cubes 7-8 medium Cauliflower florets blanched 2 tablespoons Oil 3 teaspoons Split skinless black gram (dhuli urad dal) 2 teaspoons Coriander seeds 1/4 teaspoon Fenugreek seeds (methi dana) 2 Cloves 3-4 Red chillies seeded 1/2 cup Scraped coconut 1/2 teaspoon Tamarind pulp 1/2 teaspoon Mustard seeds 10-12 Curry leaves a pinch Asafoetida 1 medium Onion finely chopped 1/4 teaspoon Turmeric powder to taste Salt Method Heat two teaspoons oil in a small non stick pan, add black gram and saute till light golden. Add coriander seeds, fenugreek seeds, cloves and red chillies and saute till fragrant. Grind with coconut, tamarind pulp and enough water to a slightly coarse paste. Heat remaining oil in a non stick pan, add mustard seeds and let them splutter. Add curry leaves and asafoetida and saute for one minute. Add onion and saute till golden. Add cauliflower, green peas and potatoes and mix well. Add turmeric powder, ground paste, salt and half cup water and mix well. Mix and cook on low heat for two to three minutes. Serve hot. #Asafoetida #Cauliflower florets #Cloves #Coriander seeds #Curry leaves #Fenugreek seeds (methi dana) #Green peas #Mustard seeds #Oil #Onion #Potatoes #Red chillies #Salt #Scraped coconut #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article