Thursday, February 9, 2023



The winter months brings out one of our favourite veggies- namely, Green Peas. These are called Matar in Hindi, Pattani in Tamil, and Batani in Kannada and my mother tongue, Konkani.  You can use them fresh or even frozen. 

Green Peas score well even from the health point of view. They are strong in proteins and Vitamins as described in this article in Healthline. 

We use green peas in a wide variety of dishes in our Indian cuisine. 

Elsewhere in this blog, you will find recipes for dishes made with Green Peas such as:-

Today's recipe is for a side dish that goes great with rotis and chapatis. I have this adapted from Green Peas Saagu /Batani Saagu from the YouTube video in Bhumika's Kitchen. 

We tried this out and it tasted great with hot rotis!! 


  • Batani (Green Peas), 1 cup 
  • Sugar, 1/4 tsp
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Large-sized Onion, 1
  • Tomato, 1
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
For The Masala:-
  • Coriander Seeds, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Peppercorns, 4
  • Cloves, 2
  • Cinnamon, 1/2 " piece
  • Cardamom, 1
  • Garlic Cloves, 6
  • Ginger, 1/2 " piece
  • Green Chillies, (Long Variety), 4
  • Onion, 1/4
  • Fried Gram, 1 tsp
  • Poppy Seeds, 1/4 tsp
  • Fresh Coconut Gratings, 3 tbsp
  • Coriander Leaves, 2 tbsp

Peel and wash the green peas
Chop the onion and keep in two portions: 1/4 for grinding and 3/4 for the dish
Chop the tomato
Chop the coriander leaves

Cook the green peas in a vessel with adequate water adding a little salt and 1/4 tsp of sugar ( the sugar added helps in retaining the colour of the green teas) 
Take care that the green peas are fully cooked yet remain firm. Keep aside.

As the first step, in a mixer jar, grind together all the ingredients listed under "For The Masala" to a smooth paste adding just the required amount of water. Keep aside.

In a thick bottomed kadhai, heat oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and  3/4  of the chopped onion and saute till the onion becomes translucent
Next add the chopped tomato, mix well and saute till it becomes soft and mushy
To this add the freshly prepared masala and mix well
Fry on medium flame for 2 minutes or till the raw smell goes
Now add the cooked green peas, salt to taste and mix well
Add water as required to get the desired consistency of the saagu 
Bring this to a boil and then lower the flame and let it simmer for 3-4 minutes
Check for salt and add if required
Switch off the gas and transfer to a serving bowl
Serve the Batani Saagu hot with chapatis, puris or rotis

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