Mataar as green peas are called in Marathi language, are abundantly available in the market in the winter season. Fresh, tender peas are sold at reasonable prices, whereas in the rest of the year we pay a hefty sum for the same! The peas available in this season are sweet in taste and give a delicious flavour to the dish to which they are added.
Few years back or say in our childhood, mataar would be available only during the winters, unlike today when they are sold all year round. But then the quality of the mataar sold out of season isn’t that good comparatively!
In the olden days, we would make the most of mataar by making as many dishes we could, when they were in season. I remember, my mom would make this particular Mataar Rassa with Bhaakari for sure! I have used some aromatic spices here, which are to be directly roasted and ground along with the coconut. This gives the curry a very aromatic and delicious flavour!
For some more delicious dishes, do take a look at the following recipes too…..
Here’s the recipe for Mataar Chi Rassa Bhaaji…..
Prep Time : 15 min
Cooking Time : 30 min
Serves : 4
(A) For The Mataar Rassa :
- 2 1/4 cups Green Peas (Mataar/Mutter)
- 1 large Potato
- 1 Medium Onion
- 1/2 Large Tomato
- 3/4 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/4 tsp Tamarind
- Salt to taste
- Corriander Leaves for Garnishing
To Be Roasted :
- 3 Cloves
- 4 sticks Cinnamon (1″ each)
- 3 Black Peppercorns
- 2 Green Cardamoms
- 2 Dry Bedgi Chillies
- 2 Dry Kashmiri Chillies
- 1/2 small Onion
- 1/4 cup Fresh Grated Coconut
- 1/2 cup Dry Grated Coconut
- 1 tbs Oil
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves
(B) For The Mix Flour Bhaakari :
- 1 3/4 cups Rice Flour
- 3/4 cup Jowar Flour
- 1/2 cup Bajra Flour
- 3/4 tsp Salt
- 3 cups Water
- To make Mataar Chi Rassa Bhaaji, heat a kadhai and add oil for roasting to it. Add the whole spices separately and roast them slightly. Transfer to a dish to cool down.
- To the same oil, add the sliced onion and saute till translucent.
- Add the grated fresh coconut and saute till slightly browned.
- Now, add the grated dry coconut and saute till the entire mixture is further browned a bit more. Set aside to cool down.
- In the meantime heat a saucepan for cooking the vegetable and add oil to it.
- When it heats up, add the mustard seeds. As soon as they splutter, add the asafoetida and curry leaves.
- Add the chopped onions and saute till translucent. To this add the ginger garlic paste and saute for a while.
- Add the turmeric powder and mix. Add the chopped tomato and saute. Cover and cook till the tomato is mushy.
- Add the cubed potatoes and mix well. Add hot water till the potatoes are immersed.
- Cover and cook till the potatoes are half cooked. Add the green peas and some hot water till the level of the peas.
- Cover and cook on medium heat till the peas and potatoes are well cooked, stirring occasionally.
- Grind the roasted spices and onion coconut mixture along with the tamarind, using water as required to get a smooth paste.
- Add this to the cooked vegetable. Mix and add water as required to get a gravy of medium thick consistency.
- Add salt to taste and mix. When the curry comes to a rolling boil, reduce the heat and simmer for a few minutes.
- Switch off the flame and garnish with chopped coriander leaves.
- To make the Mix Flour Bhaakri, heat 3 cups Water. When it reaches a rolling boil, lower the flame and add the flours and salt to it.
- Stir and cover with a lid for about a minute. Uncover and stir again. Cover and set aside for about 10 minutes.
- Knead the dough while it’s still hot and divide into 8 equal parts. Roll each into a round ball and keep covered till further use.
- Using a rolling pin, roll a single dough ball into a round disc, as you would roll a roti. Use whole wheat flour as required for dusting
- Transfer it to a hot griddle and cook the bottom side, till small bubbles appear on the top surface.
- Flip it and increase the heat. Cook till brown spots appear on the bottom flipped side.
- Flip again and roast it on high flame, giving pressure on it’s edges with a spatula.
- When the bhaakari puffs up and brown spots appear on the bottom flipped side, transfer it to a serving dish and apply some homemade ghee over it.
- Repeat these steps for all the remaining dough to get 8 soft bhaakari.
- Serve this delicious Mataar Chi Rassa Bhaaji with hot Mix Flour Bhaakari and some onion cucumber salad by the side!