BATANI BATATA BHUTHI
Green Peas and Potatoes pair well together and can be made into many different types of dishes. Elsewhere in this blog, for example, you will find recipes for Aloo Matar, and Peas and Potato Ambat.
Like the Peas & Potatoes Ambat, today's dish is also from Konkani cuisine. Batani Batata Bhuthi is a dish which gets its name from the two major ingredients of Jeev Batani ( Green Peas in Konkani) and Batato (Potatoes in Konkani). This is a medium-spiced, coconut-based semi-dry side dish. It gets its colour from the Byadgi Red Chillies.
Notes :
You could use either fresh green peas or frozen peas for this dish
To prepare the masala for the bhuthi, it is not necessary to roast the coriander seeds
The masala for the bhuthi has to be ground coarse and not fine
Ingredients:
Green Peas and Potatoes pair well together and can be made into many different types of dishes. Elsewhere in this blog, for example, you will find recipes for Aloo Matar, and Peas and Potato Ambat.
Like the Peas & Potatoes Ambat, today's dish is also from Konkani cuisine. Batani Batata Bhuthi is a dish which gets its name from the two major ingredients of Jeev Batani ( Green Peas in Konkani) and Batato (Potatoes in Konkani). This is a medium-spiced, coconut-based semi-dry side dish. It gets its colour from the Byadgi Red Chillies.
Notes :
Ingredients:
- Batani ( Green Peas), 2 cups
- Batato ( Potato), large-sized, 1
- Onions, medium-sized, chopped, 2
- Salt, to taste
- Oil, 1 tbsp
To Grind Together For The Masala:
- Fresh Coconut Gratings, 1/2 cup
- Roasted Byadgi Red Chillies, 5
- Tamarind, seed size
- Coriander Seeds, 1 and 1/2 tsp (not roasted)
Method:
Wash the green peas and the potato
Peel and cut the potato into cubes
Cook the green peas and the potato cubes in a pressure cooker adding the required amount of water for 1-2 whistles or till done
Once the cooker cools, remove the green peas and potato cubes. Drain the excess water and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and coriander seeds to a coarse paste adding just the required amount of water. Keep aside.
Peel and cut the potato into cubes
Cook the green peas and the potato cubes in a pressure cooker adding the required amount of water for 1-2 whistles or till done
Once the cooker cools, remove the green peas and potato cubes. Drain the excess water and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and coriander seeds to a coarse paste adding just the required amount of water. Keep aside.
In a kadhai, heat oil and when it gets hot, add the chopped onions and fry them till they turn translucent
Now add the ground paste and mix well
To this, add the cooked green peas, potato, and salt
Mix well and bring it to a boil
Next, allow it to simmer for about 5 minutes or till the excess water evaporates leaving behind a semi-solid bhuthi
Now add the ground paste and mix well
To this, add the cooked green peas, potato, and salt
Mix well and bring it to a boil
Next, allow it to simmer for about 5 minutes or till the excess water evaporates leaving behind a semi-solid bhuthi
This Bhutti is similar to the Tendle-Bhutti. Best with chapattis as well as rice.
ReplyDeleteIt can be prepared as a one pot dish in pressure cooker, as well. Ideal for bachelors.
ReplyDeletethanks
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