Safed Vaatanyachi Usal is a simple and nutritious gravy vegetable made using dried white peas (I actually call it ragdaa bhaaji). The recipe calls for very few ingredients and still tastes absolutely delicious. The secret lies in the method of cooking.

My mom learnt many recipies from neighbours and family friends. This recipe too was passed on to us by one such family friend! Till date it is my personal favourite and I love to top it with chopped onions and devour it with phulkas! My kids love to top it with some farsan too, as it almost tastes like misal then. Yes, I sometimes use the leftover to make a delicious Maharashtrian misal! Do try that too, and believe me you won’t regret doing it!

Dried peas are produced by harvesting the peapods when fully mature and then drying them. We generally associate dried peas with the green ones available and widely used, but they are also available in a yellowish white (safed) colour which have a more delicate flavour and are called safed vaataane in Marathi language.

These peas are used to make ragda for the famous Indian chaat, ragda pattice! Safed Vaatane have a high nutrional value (info widely available on the net), which proves beneficial in many health related problems too! This places them high on the health quo!

If you like this recipe, do try the following too….

1. Matkichi Usal

2. Vaangi Shimla Mirchi Chi Bhaaji

3. Bhogichi Bhaaji

4. Safed Chawli Chi Usal

5. Vaatane Ananasa Shaak

Here’s the recipe for the delicious and nutritious Safed Vaatanyachi Usal…..


  • 1 cup White Peas (Safed Vaataane)
  • 2 medium Onions……. 1 1/2 cup Finely chopped Onions)
  • 1 small Tomato …….. (1/2 cup Chopped Tomato)
  • 2 Potatoes ….. Cubed
  • 1″ Ginger
  • 2 Green Chillies
  • 3/4 tsp Turmeric Powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 1/2 tsp Garam Masala Powder
  • 1 tbs Besan (chickpea flour)
  • 2-3 tbs water
  • Salt to taste

For The Tempering :

  • 2 tbs Oil
  • 5 Garlic Cloves …… Roughly crushed
  • 1 sprig Curry Leaves (8-10 leaves)
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida

For Garnishing :

1/2 cup Fresh Corriander Leaves….. Chopped


  1. To begin making the Safed Vaataanyachi Usal, first soak the safed vaataane overnight or for 7 to 8 hours, in clean sufficient water. The vaataane will double up in quantity and will yield approximately 2 cups.
  2. Next morning, rinse them atleast twice in clean water and drain.
  3. Transfer to a pressure pan and add enough water so as to cover the vaataane. The water should be approximately 1″ above the peas’ level.
  4. Clean and slice the ginger (keep the slices long or thick. Do not mince), cut the green chillies into two, and add them to the pressure pan. Add 2-3 drops oil and 1/4 tsp turmeric powder to it.
  5. Close the pan lid and cook the vaataane on high flame for 3 whistles and then on low flame for about three minutes.
  6. In the meantime, heat a saucepan and add the oil for tempering. Add to it the mustard seeds.
  7. As soon as they splutter, add the crushed garlic, curry leaves and the asafoetida.
  8. Stir for a minute and add the chopped onions to it. Saute till transparent.
  9. Now add the turmeric powder and stir for a minute or two. Add the chopped tomatoes and mix well. Cover and cook till they turn mushy and the onions are well cooked.
  10. Add the red chilli powder, garam masala powder and stir for a while.
  11. Add the cooked vaataane mixture to it and mix well. Add some more water to get a medium thick gravy.
  12. Mix the besan with the water to get a thick paste and add it to the vegetable and stir. Add salt to taste.
  13. Bring to a boil and then simmer on low flame for about five to eight minutes.
  14. Due to the added besan paste, the gravy might thicken a bit more than required. In such a case, do add some water to adjust the consistency.
  15. Switch off the flame and garnish with chopped fresh coriander leaves.
  16. Top the piping hot Safed Vaataanyachi Usal with some finely chopped onions and serve it with phulkas or toasted bread or with some hot steaming rice and Paalak Daal.
  17. Serve some Mulyaachi Koshimbir and NKGSB Style Lasun Chatni as accompaniments with the delicious meal.
  18. Complete the meal with a dessert of delicious Gaajar Halwa.


It is said that breakfast should be the main meal of the day. So, it is better to have something nutritious as well as filling for the same. But with increasing work load and busy life, it is not always possible to achieve these goals.

At such times, easy and quick recipes, for which the arrangements can be done in advance, come handy. Especially keeping in mind, the health quo!

Corn Oats Semolina Pancakes is one such dish, where the batter can be prepared in advance and refrigerated. It requires minimum grinding work and are easy and quick to prepare too! Here, I too have refrigerated it overnight as the semolina soaks well, almost doubles in quantity and the pancakes turn out well!

1. Goad Poale

2. Taandalaache Thalipeeth

3. Pesarattu Pizza And Wrap

4. Kaanda Mataar Pohe

5. Quick Aaloo Parathas

6. Doodhi Methi Muthiyas

Prep Time : 20 min

Cooking Time : 30 min

Serves : 4-5 (20 pancakes)


  • 1 cup Semolina…. Slightly roasted and cooled
  • 1/2 cup Quick Oats
  • 2 tbs Rajgira Flour
  • 1/2 cup Grated Carrots
  • 1 cup Boiled Sweet Corn
  • 1/2 cup Fresh Homemade Curds
  • 1/2 cup Fresh Corriander Leaves…. Chopped
  • 10 Curry Leaves….. Chopped finely
  • 2 Green Chillies
  • 1 inch Ginger
  • Salt to taste
  • 1/4 tsp Fruit Salt
  • 1 tsp Hot Oil for the fruit salt
  • Homemade Ghee for roasting the pancakes


  1. To begin making the Corn Oats Semolina Pancakes, first mix together the semolina, oats, rajgira flour, grated carrots, chopped corriander leaves, chopped curry leaves, curds and salt to taste.
  2. Add water as required to get a medium thick batter. Set aside for minimum one hour or more if possible. This batter can be readied and refrigerated overnight too.
  3. Grind the ginger and green chillies to a paste.
  4. Grind the boiled corn to a slightly coarse paste without using any water.
  5. Add the ginger green chilli paste and the corn paste to the prepared oats semolina mixture and mix well.
  6. Use some more water if required to adjust the consistency of the batter. Check seasoning again at this stage and add more salt if required.
  7. Heat a pancake pan and grease with some homemade ghee.
  8. Add the fruit salt and a teaspoon of hot oil to the batter and stir. Mix well.
  9. Pour a ladlefull batter into the greased hollows of the pan. Spread it such, so as to get a circular shape.
  10. Cover and cook for a few minutes till one side has been cooked well.
  11. Smear some ghee on the top of the pancakes and flip them to cook the upper side as well.
  12. Cook uncovered on medium flame till the other side is done and crisp.
  13. When all the pancakes are done, transfer to a dish to cool down a bit.
  14. Serve these highly nutritious, delicious and easy to cook Corn Oats Semolina Pancakes for breakfast with some healthy Corriander Mint Chutney alongside or just pack in tiffins for a nutritious meal!
  15. Can be substituted for a light dinner too!


Pasta in white sauce is a delicious dish, easily available in many restaurants. Generally, many a times it is prepared without using vegetables. But on the healthier side, it is better to add vegetables to this dish. Had first tried making this dish few years back for a project for my daughter’s French class. Since then it is a family favourite!

I have used Penne pasta made from durum wheat semolina for this recipe, to keep the health quo high! Have added some veggies and also used olive oil for the white sauce to reduce the butter. Again I have preferred using homemade butter for the same. And I have avoided using cheese for the same, and believe me it is not even needed! Overall, it is indeed a healthy dish.

Penne (Italian word) is a type of pasta with cylinder shaped pieces. One has many choices, as many more types of pasta like bow pasta, farfalle, shells, orecchiette, etc. are easily available in the market. For this recipe, one can use pasta of their choice.

You can take a look at the following recipes too, for more such delicious dishes!

1. Kobiche Bhanole

2. Crispy Chicken Burger

3. Mutton Chops

4. Burnt Garlic Hakka Noodles With Vegetables

5. Sweet Potato Corn Chaat

Prep Time : 20 min

Cooking Time : 35-40 min

Serves : 3

Prep time


  • 2 cups Pasta (Penne Rigate made from durum wheat semolina)
  • 8 cups water
  • 3 tsp Salt…. For boiling pasta
  • 2 tsp Oil…. For boiling pasta

For The White Sauce :

  • 2 tbs Olive Oil
  • 3 tbs Butter
  • 5 tbs Whole Wheat Flour
  • 5 cups Milk
  • 2 tsp Mixed Herbs
  • 1 1/2 tsp Chilli Flakes
  • Salt to taste

For The Vegetable Mixture :

  • 2 tbs Olive Oil
  • 4 Garlic Cloves
  • 1 1/2 cup Chopped Onions
  • 1/2 cup Green Bell Pepper…. Diced
  • 1/2 cup Red Bell Pepper…. Diced
  • 1/2 cup Yellow Bell Pepper…. Diced
  • 1 cup Broccoli Florets…. Blanched
  • 1/2 cup Sweet Corn…. Boiled
  • 6 Olives… Chopped


  1. To make the Pasta In White Sauce, start with boiling the water to cook the pasta. As soon as it comes to a rolling boil, add the oil and salt to it.
  2. Add the pasta to the boiling water and cook till the pasta is done. This takes about 10-12 minutes.
  3. When the pasta is al-dente, drain it and rinse with room temperature water. Set aside in a sieve. Reserve some of the cooking water for further use.
  4. Heat a pan and add the oil for sauteeing the vegetables.
  5. Add the garlic and saute. Add the chopped onions and saute adding a tiny amount of salt. Cook till translucent.
  6. Add the diced bell peppers and saute for a while. Now add the boiled sweet corn and the blanched broccoli and saute. Cook for a while.
  7. When the veggies are almost cooked, add the chopped olives and switch off the heat and set aside.
  8. Heat another saucepan and add the olive oil for the white sauce. Add the butter too.
  9. When the butter melts add the whole wheat flour and saute. See to it that lumps are not formed.
  10. Add the milk, a small amount at a time and keep mixing so as to break any lumps formed in the process. Keep the heat low.
  11. When all the milk is added, increase the heat and bring it to a boil, stirring constantly.
  12. Add the mixed herbs, chilli flakes and salt to taste.
  13. Now add the sauteed vegetables and the pasta and mix well. Check seasoning and add more salt or herbs if required.
  14. Lower the heat and simmer for a few minutes. If the sauce thickens too much, add the reserved pasta water as required.
  15. Switch off the heat and transfer to a serving bowl.
  16. Garnish with some more mixed herbs and chili flakes and serve the delicious Pasta In White Sauce with some crispy garlic bread by the side!


Paneer i.e. Cottage Cheese is very healthy and versatile form of cheese. It is used widely in India, especially in North Indian dishes. But with the globalisation of food culture, it didn’t take long for all of India to incorporate the highly nutritious paneer into it’s regional cuisines!

Few years back, when I was browsing the net, I found this particular recipe. But the original had fried potatoes in it. After trying it once, I thought of replacing the fried potatoes with paneer. And it became a hit with my family. This vegetable is so versatile that it can be had with rotis or even stuffed in breads with sauces of choice to make grill sandwiches! Or can be used in tortillas with salad to make wraps!

Though I have changed the measurements of ingredients used over the years, I give full credits to the person who has created this recipe, as the ingredients used make it absolutely delicious!

For more such delicious recipes, do take a look at the following too….

1. Garlic Mushroom Stir Fry

2. Besan Simla Mirch Ki Sukhi Sabji

3. Kadhai Paneer

4. Paneer Chatpata

5. Zunka Bhaakar

Here’s the recipe for the Paneer Stir Fry Masala….

Ingredients :

  • 300 gm Paneer (Cottage Cheese)
  • 3 cups Finely Chopped Onions (4 Onions)
  • 1 cup Finely Chopped Tomatoes (2 Tomatoes)
  • 1 cup Diced Capsicum (1 Green Bell Pepper /1 Simla Mirchi)
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 1/2 tsp Corriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 1 tsp Sugar/Stevia
  • Salt to taste

For The Tempering :

  • 4 tbs Oil
  • 1 tsp Cumin Seeds (Jeera)
  • 1/4 tsp Asafoetida (Hing)
  • 1 Green Chilly…. Finely Chopped

For Garnishing :

Fresh Coriander Leaves…. Chopped


  1. To make the Paneer Stir Fry Masala, start with finely chopping the onins, the tomatoes and the green chili. Dice the capsicum into small squares and set aside. Cut the Paneer too, into medium sized cubes.
  2. Heat a kadhai, and add the oil to it. When the oil heats up, add the cumin seeds, asafoetida and the finely chopped green chilli.
  3. Add the chopped onions and saute till translucent. Now add the turmeric powder and cover and cook for a few more minutes.
  4. Add the diced capsicum and saute. Cover again and cook until the onions turn soft.
  5. Now add the chopped tomatoes and mix well. Add the red chilli powder, coriander powder and the garam masala. Add some salt and the sugar. Stir well and cover and cook for a few minutes.
  6. Uncover and increase the heat to evaporate any water that the tomatoes might have released.
  7. Heat a tadka pan slightly, and spread the kasuri methi over it. Within a minute, it will turn crisp. Crush it with the fingers and add to the prepared masala.
  8. When the entire mixture is well cooked, add the paneer cubes and salt to taste.
  9. Cover and cook for a few minutes. Switch off the heat and garnish with chopped coriander leaves.
  10. Serve the delicious Paneer Stir Fry Masala with hot rotis or with some Moong Daal Fry and hot streaming rice!


Sukki Lasni Chatni is basically a delicious Dry Garlic Chutney. This particular chutney is my childhood favourite. It goes so well with everything, from daal rice, to dosas or even with hot bhakaris or chapatis.

You might find numerous dry garlic chutney recipes. This one though is a traditional recipe from my grandmother’s kitchen in karwar. It is unique and extremely flavourful. Unique in the sense, that it makes use of sugar and tamarind too which is generally unheard of in a dry garlic chutney. The garlic, dry coconut, all make it very healthy too. Again it can be easily stored for many days in an air tight container and relished as desired.

For more such traditional recipes, do take a look at the following too…

1. Aappe Aamle Lonche

2. Sweet And Sour Coconut Chutney

3. Coconut Chutney (South Indian Style)

4. Gaajar Flower Taaja Loncha

5. Sweet And Sour Dates Chutney

6. Spicy Chilli Garlic Chutney

7. NKGSB Style Sweet And Sour Raw Mango Chutney

Here’s the recipe for Sukki Lasni Chatni….

Prep Time : 25 min

Cooking Time : 35 min

Yields : 3 cups Chutney

Cup Used : 200 ml


  • 4 cups Grated Dry Coconut (250 gm approximately)
  • 3 1/2 tsp Garlic Paste (freshly ground)
  • 2 1/2 tsp Sugar…. To be adjusted
  • 1 tsp Bedgi Red Chilli Powder…. To be adjusted
  • 1 1/2 tsp Kashmiri Red Chilli Powder
  • 1 1/4 tsp Tamarind (seedless)
  • Salt to taste


  1. To make Sukki Lasni Chatni, first grate the dry coconuts and grind the garlic separately to get a smooth paste.
  2. Heat a kadhai and dry roast the grated dry coconut very lightly, on low to medium flame. This should be done in small batches, one cup at a time. This ensures even roasting of the coconut.
  3. When the coconut is slightly browned from the edges, transfer to a plate and set aside to cool.
  4. Divide this coconut in two batches. Grind each batch in a mixer grinder, adding half of the mentioned red chilli powders and sugar. Add salt as required.
  5. Grind coarsely and then add the tamarind and garlic paste. Grind again and transfer to a mixing bowl.
  6. Repeat the same procedure with the remaining ingredients. Grinding in batches makes the procedure easy and manageable.
  7. Again, adding tamarind and garlic paste towards the end ensures that the chutney does not stick to the grinder, thereby hampering the process.
  8. Mix both the batches of chutney well and store in an airtight container.
  9. Serve this delicious Sukki Lasni Chatni from the NKGSB cuisine, with some hot rice and Daali Toay, accompanied by some crispy Phodi. Do serve some Kokum Kadhi by the side too!


Thalipeeth is actually a type of savoury flatbread made by different communities in Maharashtra. Generally a mix of flours with aromatic spices called as ‘Bhaajani’ is used to make thalipeeth. These are called as bhaajaniche thalipeeth. This is a traditional and absolutely delicious breakfast dish served with a dollop of some homemade butter.

Phodshiche Thalipeeth is a particular type of thalipeeth made by certain communities in Maharashtra, where this vegetable is actually grown. Phodshi or Gavat as it is called, is the name of the vegetable used to prepare this thalipeeth. Phodshi is also called as Gavat (grass) by some, as it looks like grass. It has a grassy earthy taste, though it is not at all noticeable in the thalipeeth. This vegetable is available only during the monsoons and is grown in the far suburbs of Mumbai, i.e. some villages falling in Thane district.

I actually learnt this recipe from the lady selling the vegetable as I myself had seen this vegetable for the first time! The lady selling this vegetable, always mentions that this vegetable is good in calcium. Though I do not have any proof to back her claims! I have just added some oats to this thalipeeth to increase it’s healthy quotient! Though this addition is totally optional. Phodshi is also used to make cutlets by some and is also combined with dry prawns to make a vegetable. Again it is used to make prawn fritters by some communities and also a dry vegetable using chanaa daal and onions by some!

To get more such healthy breakfast dishes, do take a look at the following recipes too….

1. Kobiche Bhanole

2. Quick Aaloo Paratha

3. Taandalaache Thalipeeth

4. Goad Poale

5. Poori Bhaaji

6. Beetroot Parathas

Here’s the recipe for Phodshiche Thalipeeth….

Prep Time : 30 min

Cooking Time : 60 min

Serves : 4 (yields 8 Thalipeeth)


  • 2 1/2 cups Chopped Phodshi (Gavat…. 1 bunch)
  • 2 cups Rice Flour
  • 2 cups Whole Wheat Flour
  • 1 cup Oats
  • 1/4 tsp Turmeric Powder
  • 1 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • Salt to taste
  • 1 tbs Oil
  • Water as required…. For kneading the flour
  • Oil for roasting the thalipeeth
  • Homemade Butter as required for smearing on the thalipeeth


  1. To make the Phodshiche Thalipeeth, first clean the phodshi vegetable by discarding it’s bottom white part. Wash the cleaned phodshi in sufficient water and drain well.
  2. Chop it finely and transfer to a mixing bowl. Add to it all the other ingredients and mix well. Knead into a soft spreadable dough using water as required.
  3. Heat a cast iron griddle/skillet and grease it with some oil.
  4. Place a greased plastic sheet or a clean wet (thoroughly squeezed) kitchen towel on a flat surface.
  5. Taking a big ball of dough, spread it with your fingers on the greased sheet, to get a medium sized circular disc (not too thin).
  6. To enable easy spreading of the dough, it is necessary to wet the fingers each time in the process. For this purpose, it is advisable to keep a bowl of clean water nearby.
  7. When the disc is done, make a hole in the centre with a finger and upturn it on wetttened hands and then transfer it to the greased hot griddle. This has to be done quickly, else the disc can break then itself.
  8. Spread some water on the top surface and drizzle some more oil. Cover and cook on medium heat.
  9. After about 2 minutes, uncover and check the lower side.
  10. If it is roasted well, drizzle some oil on the top surface and invert it so as to cook the other side too. Drizzle some more oil if required from the sides as well as the centre.
  11. Increase the flame and cook on high heat. Press the edges firmly with a spatula.
  12. When the lower side is fully roasted, transfer onto a plate.
  13. Serve the absolutely delicious and healthy Phodshiche Thalipeeth with a big dollop of homemade butter smeared on the top!

Phodshi/Gavat :


Mutton Rassa is an aromatic coconut based, Goat Meat Curry from the Maharashtrian cuisine. It is generally relished with vade, which are made using a mixture of certain flours and hence the name Mutton Vade. The vade flour is now readily available in most of the stores which makes it’s preparation quite easier.

Low in calories, total fat, saturated fat and cholesterol than traditional meats, goat meat has higher levels of iron when compared to a similar serving of beef, pork, lamb and chicken. Goat meat actually offers a high nutritional value and a number of health benefits.

In fact, many years back I had seen a programme on television (aired by a channel of another country), where a doctor had explained, that mutton is one such iron rich food which does not require the accompaniment of Vit C, for the iron to be absorbed by our body. It has a self absorbing quality! And as we all know, iron is very important for our health, especially for women. Hence, it surely must be a part of the diet of women in particular!

The Mutton Gravy I am presenting here, makes use of different masalas and fresh as well as dry coconuts. These masalas too, are nowadays easily available in many stores. But, it is important to buy them from ones selling authentic masalas, as it’s quality determines the taste of the gravy!

For more such delicious recipes, do take a look at the following too…..

1. Kombdi Kaleji Sukkaa Masala

2. Hirvaa Kombadi Masala

3. Crispy Garlic Butter Prawns

4. Crispy Chicken Burger

5. Baangdyaa Huggae

6. Murg Makhani

Here’s the recipe for the Mutton Rassa / Mutton Vade….

Serves : 4-5

Prep Time : 30 min

Cooking Time : 40 min


  • 750 gm Mutton (Goat Meat with bone)
  • 2 1/2 cups Finely Chopped Onions (Approx 2-3 onions)
  • 1/4 cup Finely Chopped Tomato
  • 1/2 tsp Tamarind
  • 1 1/4 tbs Ginger Garlic Paste
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 4 tsp Malvani Mutton Masala
  • 2 tsp Kolhapuri Kanda Lasun Masala
  • 1 tsp Garam Masala
  • 1 1/2 tsp Corriander Powder
  • Salt to taste
  • 1/4 cup Fresh Corriander Leaves for garnishing

To Be Roasted :

  • 1 tbs Oil
  • 2 Cloves
  • 2 sticks Cinnamon (1″ each)
  • 2 Green Cardamoms
  • 1 Back Cardamom (tiny)
  • 3 Black Peppercorns
  • 1/4 tsp Cumin Seeds
  • 3/4 cup Sliced Onions
  • 3/4 cup Dry Coconut….. Grated
  • 1/4 cup Fresh Coconut….. Grated

To Be Ground To A Paste :

  • 2 Green Chillies…… Less Spicy Variety
  • 2 tbs Corriander Leaves
  • 10-12 Garlic Cloves
  • 1 inch Ginger

For The Marination :

  • 1 1/2 tbs Fresh Curds
  • 1/4 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • Above green paste

For The Tempering :

  • 4 tbs Oil
  • 1/4 tsp Asafoetida
  • 2 Cloves
  • 1 stick Cinnamon (1″)
  • 1 Bay Leaf


  1. To begin making the Mutton Rassa, first wash the mutton throughly under clean sufficient water. Cut medium size pieces and set aside.
  2. Grind together the corriander leaves, green chillies, ginger and garlic using little water to get a smooth paste.
  3. Marinate the mutton with this paste alongwith the curds, turmeric powder and the garam masala. Set aside to marinate for about half an hour.
  4. Transfer it to a pressure pan and add about 3/4 cup water to it. Mix well. Now add 1/4 cup more only if needed. The mutton itself releases water during the cooking process.
  5. Cook on high flame for 3 whistles and then on low flame for about 10-12 minutes. Switch off the flame and let the pressure release naturally.
  6. To check if the mutton is well cooked, place a piece of cooked mutton in some clean water in a bowl. Tear apart the piece into two using your fingers. If the mutton piece comes apart easily, it is well cooked.
  7. In the meantime, heat a kadhai and add the oil for roasting to it.
  8. Add to the hot oil, all the whole spices mentioned for roasting and saute.
  9. As soon as they splutter, transfer the spices to a bowl and set aside.
  10. Now, to the same kadhai, add the sliced onions saute till transparent.
  11. Add the grated fresh coconut and roast the mixture for about 5-6 minutes on low to medium flame stirring constantly.
  12. Add to this the grated dry coconut and mix. Roast the mixture for another 5-7 minutes till the coconut is browned (you get a lovely roasted aroma).
  13. Switch off the flame and cool the mixture.
  14. Further, grind it in a mixer grinder to get a smooth paste, using sufficient water. Keep aside till further use.
  15. To make the mutton rassa, heat a large kadhai and add the whole spices to it.
  16. When they splutter, add the finely chopped onions and saute. Add a pinch of salt for faster cooking
  17. When the onions start browning a bit from the edges, add the ginger garlic paste and mix well.
  18. Saute till the onions are slightly browned .
  19. Add the turmeric powder and saute for a minute.
  20. Now add the ginger garlic paste and saute for a while.
  21. Add the chopped tomato and cook further till the mixture is well cooked and starts coming together like a sticky ball.
  22. Add the rest of the spice powders and mix well.
  23. Saute for a while and add to it the cooked mutton pieces alongwith all the water from the pressure pan.
  24. Mix well and add to it the ground, roasted coconut paste, salt to taste and mix. Add more water if required to get a medium thick gravy.
  25. Bring to a boil and then simmer on low flame for about five minutes more.
  26. Switch off the flame and transfer it to a serving bowl.
  27. Garnish the Mutton Rassa with fresh chopped coriander leaves and serve it with hot vade!
  28. Alternatively, you can also serve it with hot Ghavan or Bhaakari, or just with some chapatis.
  29. Do serve some hot steamed rice and Kokum Kadhi by the side and some sliced onions too, to complete this delicious Malvani Mutton Thali!