White Vatana Curry with Radish Paratha.

 

For White-Vatana Masala: Soak one cup of white vatana for 5-6 hrs. Pressure cook to one whistle.

For Masala : 2 onions +1/2 coconut (grated) + 5-6 garlic, 1” ginger, 1 tomato.

Heat oil fry garlic-onions to light brown-add coconut and fry to light brown, add ginger and 1 med. Sized tomato, cover and cook for few mts. Grind this into a fine paste.

Take oil in a pan, add in a few curry leaves, jeera, rai, when splutters add. 1/2tsp haldi pd, 2tsp red Chilli pd. 1tsp Goda Masala pd/Garam masala pd, 1tsp dhania pd. & 1tsp jeera pd. Fry well. add the ground masala & further fry for a few minutes add in cooked chana & give a good boil. Add salt as per taste. garnish with chopped coriander leaves.

Chef Tips : Can grind 10-12 cooked chana & keep aside for thickness in gravy. Also add 1 tsp badisep pd. With other masalas while frying. Add in boilded potatoes if you like.

For Radish Paratha : Make a tight dough with the following Ingredients: I cup Wheat flour, 1 cup multi grain atta (Ashirwad) 1 large grated radish, , 5-6 green chillies chopped fine, few curry leaves finley chopped, ½ tsp coarsely crushed jeera, ½ tsp coarsely crushed pepper corns, 1/2tsp haldi, pinch of ovam, 1 tblsp oil and Salt to taste. Add water if necessary while binding. Cover and keep for about 30 mts. Roll out into thick round chappati and fry on hot tava on medium heat by applying ghee / oil on both the sides. Serve hot with curry of your choice. 

Note: The dough should be very tight as the radish will leave a bit of water after some time.