This particular preparation is very common in #Malvani and #Konkani Households. Goes well with Rice, Ambolya ( fluffy dosa / plain uttapam) and Vade ( Kombdi Vade style) For #Gokulashtami, its a meal of an importance, as its presented to god as a ‘Naivedya’ or ‘Bhog’ in coastal Maharashtra region.
Here is the recipe.
Soak about ¼ Kg Black peas overnight or 6-7 hrs. Boil it in a pressure cooker to 6-7 whistles minimum.
For the Vatap / Vatan-
One onion, roughly sliced, half a dry coconut roughly grated/ sliced, half a coconut grated/ sliced, 6-7 cloves of garlic, half an inch ginger, 2-3 peppercorns, 1 tbs coriander seeds, 1-2 cardamoms, 1 bayleaf.
In a pan, take 1 tsp oil and saute the onions till they become translucent.
Now add the rest of the things - coconut, dry coconut, and all the mentioned spices.
Dry roast these for good 15-20 mins. It will turn brown and aromatic.
** this is a very important step. If its not roasted properly, it affects the flavour of the gravy. ‘
4. Once fully roasted, take it off the flame and let it cool. Now grind it into a coarse paste with little water.
Also grind about half a cup of boiled black peas into a coarse paste. ( We will be adding this to curry as a thickening agent)
Now in a deep pan, add 1 tbs oil. Once heated, add 1 finely chopped small onion.
When it becomes pink, add half a tomato chopped. Red chili powder about 1½ tsp. ( Kashmiri Red Chili Powder) Half a tsp Garam Masala and salt as per taste.
Now add the Vatap/ Vatan we made. Let it cook for at least 10-15 mins till the rawness goes away and it changes colour.
Now add the ground black peas, the whole black peas we had boiled and the water in which it was boiled. ( do not throw away this water)
Mix it well and add some more water if needed.
Bring it to boil and garnish with fresh coriander.