Kala vatana amti
Maharashtrian Dried Black Pea ,coconut and tomato Curry
Main Dish, Side Dish
kala vatana, kala vatana amti, vatana usal
Dried black peas /kala vatana
Fresh Coconut, Grated
Tomatoes / Tamatar
Jaggary / Gud
Tamarind / Imli
Turmeric Powder / Haldi Powder
Red Chilli powder / Laal mirch powder
Salt / Namak
Mustard Seeds / Rai *
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
Curry Leaves / Kadi Patta
Dried Red Chilli, Whole
wash and soak black peas overnight or for minimum 10 hours. then wash them well 2 times with enough water.
Pressure cook the soaked peas with enough water for about 8-10 whistles on medium heat or cook till they become soft.
Take a heavy pan add coconut and roast on low flame for 2 minutes and keep aside. then grind in the mixer and make a smooth paste.
Chop and puree the tomatoes.
In a pan add the cooking oil and then add the tempering .
When cumin start to crackle add the pureed tomatoes and the dry spices and let it cook on medium heat till oil start separating.
Now add the coconut paste and stir to mix.
Add the boiled peas ,tamarind pulp ,jaggery and mix .add water to adjust the consistency of your preference.(the curry is of medium thick cocnsistency)
Cover with a lid and simmer for about 8 minutes .
Add fresh coriander and serve.
Serving suggestions- serve with Bhakri,roti,rice flour poori or steamed rice