** Come winter and green peas/ vatana is available in plenty as it is the season though they are available all round the year now. Trucks filled with loads of peas come into the market for sale and many who have the facility of deep freezers process them and store for year round usage too, unfortunately I do not have the facility, though I have successfully frozen a small patch for a year few years back just to learn the process. This one is a simple bhaji that is prepared almost twice a month when in season and somehow I must have forgotten to post it assuming it is done. Finally this time, I remembered to click and here it is. Definitely a simple dish known to all but do try it out if you have not and enjoy them when in season.
** Here is my very simple recipe for “Vatano-Batate Upkari/ Green Peas- Potato Bhaji” … My Style …
** Ingredients :
Shelled Fresh Green Peas/ Vatana : 3 heaped cups.
Potato/ Batato/ Aloo : 1 large sized about one cup cubed cuts.
Mustard Seeds/ Rai/ Sasam : 1 tsp
Dry Red Chillies/ Sukki Mirsanga : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 8-10
Hing/ Asafoetida Powder : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Coconut/ Soyi/ Nariyal : 1 tblsp freshly grated.
Oil/ Tel : 1 tsp
Salt/ Namak/ Meeta : to taste
** You need approximately about 3 cups of ready fresh peas. Wash, drain, and keep them ready aside.
** Peel potato skin and cut them 1 inch sized cubes. Wash in plenty of water and keep it ready aside.
** Put the prepared green peas in a pressure cooker pan and spread it evenly on the pan. Top it with potato pieces and evenly spread out. Now add in a cup of water and pressure cook on medium heat to one whistle only.
** Allow the pressure cooker to cool a little bit for about 5 minutes. Now gently with the help of tongs release the pressure from the cooker by tilting the pressure weight on the cooker. Be careful and do not stand on way of the steam.
** Open the lid carefully and allow to cool a bit. Keep this ready aside. I use this method as I find cooking it this way faster and I get perfectly cooked peas.
** Note : If you do not want to use pressure cooker, you can prepare the same by cooking it together in a stainless steel vessel too. Just put it in vessel with just enough water and cook covered on medium to low heat till done.
** For Seasoning/ Tempering : In a thick bottomed kadai add in the oil and bring to heat. Once it is hot, lower the heat to minimum, and add in the mustard seeds, when they begin to splutter add in the curry leaves, red chillies cut to pieces, hing, haldi and fry for a few seconds.
** Now add in the pressure cooked peas and potato along with the remaining water if any in the cooker, salt to taste and mix well. Add in extra water only if necessary.
** Cover with a tight lid and cook for 5 mins on low heat till well mixed and done. Lastly garnish with a tablespoon of freshly grated coconut and mix well.
** “Vatano-Batate Upkari/ Green Peas- Potato Bhaji” is done and ready to be served. This tastes best when served with poori/ chapatti/ roti. But you may serve as side dish along with other dishes like dosa or as an accompaniment in thali too.
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