“White Vatana (Peas) Upkari/ Bhaji/ Stir Fry/ Sundal/ Chundal garnished with Spiced fresh Coconut Gratings (Method~1)” … here is a very tasty Vatane Upkari aslo called Usli by some … I have topped it with the masala I prepared and shared yesterday … tastes wonderfull with spiced poories/ roti/ parathas … Yummilicious ….
** Here is a simple upkari/ bhaji prepared with dry white vatana/ peas that can be served with side dish with any dishes of your choice. I have included many upkari such as with black chana, white chana, green peas, green gram etc. and they are all prepared in the same way. This dish is called Chundal/ Sundal in other southern parts of India, specially by Tamilians. However, it is is quite famous amongst Konkani Saraswats prepared usually with whole black bengal gram/ chano and is usually served with poori, pova chutney, pova usli, rulav etc. Most of the time it is served during bf as accompaniment along with the said items but if you want to you can have it for lunch too like me.
** Whenever I make poori I serve it for lunch with these items and if with rulav or usli then it is done so for breakfast. The difference in this particular upkari is I have given a final garnish with a spiced fresh coconut gratings which I learned from my dear friend who is unfortunately no more. I have written separately on the preparation of this gratings which she shared in two methods with me, I have prepared and posted with method-1 and will do so in sometime in Method~2. Till then enjoy this combo with delicious urad-besan-wheat poori if desired which I will be posting after this post. This is the combo I had with for lunch along with some fresh homemade curds. Stay Safe, Stay Blessed.
** Here is my recipe for “White Vatana (Peas) Upkari/ Bhaji/ Stir Fry garnished with Spiced fresh Coconut Gratings (Method~1)” … My Style …
** Wash and soak 1 full cup of white Vatana/ peas in plenty of water for 6-8 hours or overnight. It will double in size in time, drain off the water, rinse well and then put it in a pressure cooker pan along with some water, say about an inch above the level of the vatana and then pressure cook on medium heat for 2-3 whistle. Remove and keep it aside for the pressure to fall on its own. Once you are able to open the lid do so and keep it aside to slightly cool off so that it does not get over cooked.
** Heat 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat and add in 1 tsp of mustard seeds (sasam/ rai), when it begins to crackle add in 3-4 dry red chillies (mirsanga) cut into small pieces along with 8-10 curry leaves (kadipatta/ karbevu) and ½ tsp of hing (asafoetida) powder. Fry a bit and then add in the cooked white peas along with the water in which it is cooked (say about ½ cup only). Add salt (namak/ meeta) to taste and mix well, you can add 1-2 tblsp of grated jaggery (goda/ bella) if desired, I have not.
** Note : Do not add much water while pressure cooking and if you have done so, then drain it off and prepare saar or anything else as for the upkari/ bhaji only sufficient amount should be added and if there is too much then avoid adding in all if more.
** Mix all well and cook covered till the water almost gets evaporated. Once the water in the upkari/ bhaji have evaporated add in about 2 tblsp of the spiced fresh coconut gratings* and mix well. Stir fry on high heat for about a minute and then immediately remove from the fire and keep it aside to be served. Do not overcook once the gratings have been added as if it gets too much cooked it looses taste. It should always be added towards end and mixed only to retain the flavor and the crunch of the upkari.
** “White Vatana (Peas) Upkari/ Bhaji/ Stir Fry garnished with Spiced fresh Coconut Gratings (Method~1)” is done and ready to be served. Always serve this bhaji fresh and hot with any other side dish of your choice. An excellent combination when served with poori, parathas, roti, dosas etc. You can also serve it with usli, pova chutney too and it tastes wonderful. I served it with spiced urad- besan- wheat poori for lunch and it was really and awesome combination. Do try it out and enjoy with your family and friends.
** For the method of preparing “Spiced Fresh Coconut Gratings For Garnishing (Method~1) on Upkari/ Bhaji/ Chundal/ Sundal/ Stir Fry” … Please follow the link given below …
** Note : You can add some cooked potatoes, sweet potatoes, suran or raw bananas to this bhaji too. I am sharing a few link to famous combo of black chana with raw bananas, sweet potatoes and others below and you can check out on that side dish too, it is one of the most famous in our community ….
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