Wednesday, December 28, 2016



This easy to make dish from Maharashtrian cuisine is called Hirva Vatana Batata Bhaji. It gets its name from the main ingredients namely, Green Peas (Hirva Vatana in Marathi) and Potatoes (Batata in Marathi).

Traditionally, in most Maharashtrian homes they make the masala mixes themselves but here I have used the store bought Bedekar's Goda Masala which does equally well. This Goda Masala is made up of Coriander Seeds, Dry Coconut, and various spices.

I make this especially in the winter months when fresh green peas are available in plenty. In case you don't have fresh green peas, you could use frozen peas too.

The extent of gravy in the dish can be varied as per your preference. This simple dish goes best with hot rotis and we enjoy this very much.


  • Fresh Green Peas, (Hirva Vatana), 1/2 cup
  • Potatoes (Batata), 2
  • Mustard Seeds, 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Coriander Leaves, chopped, 1 tbsp
  • Onion, 1
  • Chilli Powder, 1/2 tsp
  • Bedekar Goda Masala, 1 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
  • Coriander Leaves, finely chopped, for garnishing

Wash the shelled fresh green peas and keep aside
Wash, peel and cube the potatoes and place them in water so that they don't get discoloured
Peel and finely chop the onion. Keep aside
Wash and chop the coriander leaves

Heat oil in  a non-stick kadhai and when it gets hot add the mustard seeds
When they splutter, lower the flame add the turmeric powder and some of the chopped coriander leaves
Next add the finely chopped onion and salt
Mix well and cook covered on medium flame till the onions get cooked (about 3-4 minutes)
Then add the green peas, cubed potatoes, chilli powder and the Goda Masala
Mix well, add about 1/2 a cup of water and cook covered on medium flame for about 8-10 minutes
or till the green peas and potatoes are fully done
Transfer to serving bowl and garnish with finely chopped coriander leaves
Serve hot with rotis

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