Jeevi Tori- Batate Upkari/ Fresh Pigeon Pea- Potato Bhaji.

"Jeevi Tori- Batate Upkari/ Fresh Pigeon Pea- Potato Bhaji" ... winter is the season when plenty of seasonal veggies are available ... enjoy fresh tori/ pigeon peas that are in season now ... that sweetish taste when prepared into simple bhaji and served with poori or as side dish with meals tastes awesome ... here is a simple side dish from GSB Konkani Saraswat Cuisine prepared with fresh tori/ pigeon peas along with potatoes to be served during meals ... Yummilicious ....

** Fresh pigeon pea known as Jeevi Tori in konkani are available in plenty during winter season in Mumbai and though a little bit tedious to shell them unlike green peas, it is enjoyed the most for its unique sweetish taste. There are plenty of dishes that can be prepared using them like vadas, bhaji, curries, pulav, kachori etc. and they are all indeed tasty. In Konkani homes they are usually prepared in combination with any other veggie like kooka, kadgi which are also in season then to prepare curry like gashi, ambat, songa etc. Simple upkari with addition of either potato or kooka is also prepared and served as side dish during meals and it tastes awesome. Sharing the same simple upkari dish today, do try it out and enjoy with your family and friends, its very tasty. 

** Here is my simple recipe for "Jeevi Tori- Batate Upkari/ Fresh Pigeon Pea- Potato Bhaji" ... GSB traditional style ....

** Shell Jeevi Tori/ Fresh Pigeon Pea (shelled ones shown in picture) and rinse in a colander under running water, I have used about 2 cups of shelled tori here. Peel off the outer skin of 1 big or 2 medium sized potato/ batato/ aloo and cut them into small sized cubes. Soak them in water to avoid getting blackened. 

** In a pressure cooker pan add in the fresh tori in a layer and then top it with the potato peas in a layer. Add in water, say to the level of about half an inch above the ingredients and pressure cook on medium heat to one whistle only. Remove and let cool for just 5 minutes, then slowly release the pressure from the cooker by lifting the weight with the help of tongs. Be careful when you do so, this step ensures that the veggies do not get overcooked by arresting further cooking. 

** Note : In case you are not comfortable or unsure with pressure cooking and pressure releasing method of cooking which does need some judgement then cook the peas in a pan with little bit of water and when cooked 50% add in the potatoes and cook all till done to get both perfectly done, then proceed as below.

** Heat 1 tsp oil/ tel/ tela in a pan/ kadai, when hot add 1 tsp mustard seeds (rai/ sasam), when it begins to splutter add in 2-3 red chillies (sukki mirsanga/ sooki mirchi) cut to pieces, pinch of haldi (turmeric) powder, 1/2 tsp of hing (asafoetida) powder, 8-10 curry leaves (karbevu/ kadipatta) and fry for a few seconds. 

** Now add in the cooked fresh tori and potatoes along with the water in which it is cooked. Add salt (namak/ meeta) to taste and mix well. Cover and cook on medium heat stirring often until all have blended well and excess water has evaporated. (Do not add water in excess for the very reason). Lastly add in 1-2 tblsp of freshly grated coconut (soyi/ nariyal) as garnishing (Optional but tastes great) and mix well. 

** "Jeevi Tori- Batate Upkari/ Fresh Pigeon Pea- Potato Bhaji" is done and ready to be served. This is a simple side dish upkari/ bhaji served during meals along with other dishes and it tastes wonderful. The same upkari can be prepared with kooka (chinese potato) instead of potatoes and that one too tastes wonderful, it is shared elsewhere in the blog which you can use search option to reach and check out on.