Safed Vataana Rassa is a Maharashtrian dish. It is a delicious coconut based gravy vegetable made using dry white peas. This dish has a slightly different recipe or you might a slight change in the method of cooking. Tastes wonderful with chapatis, ghavan, bhakari or even rice!
This dish rekindles my childhood memories. Our neighbour, whose house I would surely visit atleast once a day, would make this and always give us some of it! Those were the lovely days of sharing & learning from each other. I surely miss those golden days. Her vegetable preparation used to be very spicy and hence actually very delicious. But as we are used to very less spicy food, I have made it here as per our preference!
Just as I have mentioned earlier, I’m not a chef & have learnt a lot from my mom, who had learnt a lot from our neighbours. Even today at a very old age & with various ailments and especially during this lockdown she manages to cook, clean and do other chores and believe me it’s difficult for her to even stand for her for a long period. I salute the people of the previous generation and their zeal and high spirits!
For some more such dishes, click on the links below and take a look at the following recipes too….
- Vaalachi Rassa Bhaaji
- Kaanda Batata Rassa
- Shevgyaachya Shengaanchi Rassa Bhaaji
- Mataar Chi Rassa Bhaaji
- Flower Batata Rassa
- Kaarlyachi Aambat Goad Bhaaji
Prep Time : 20 min
Cooking Time : 25 min
Serves. : 4
Cup Used : 200 ml
- 3/4 cup White Peas
- 5-6 Garlic Cloves
- 1″ Ginger
- 2 Green Chillies…. To be adjusted as per preference
- 1 cup Chopped Onions
- 1/4 cup Chopped Tomatoes
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 3/4 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
- 1 1/2 tsp Garam Masala Powder
- 1/8 cup Corriander Leaves
- Salt To Taste
To be Roasted :
- 1 tbs Oil
- 1/4 cup Sliced Onions
- 1/2 cup Fresh Grated Coconut
For The Tempering :
- 1 1/2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/8 tsp Asafoetida
- To make Safed Vaatana Rassa Bhaaji, soak the dry white peas overnight, in sufficient water.
- Next morning, rinse the soaked peas well and cook in a pressure pan, adding water upto about 1 cm above the level of the peas.
- Grind the ginger, garlic and green chillies to a smooth paste and add half of it it alongwith a little turmeric powder to the white peas.
- Cook the peas for 3 whistles on high heat and further on low heat for about 5-7 minutes.
- In the meantime heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
- Add the grated coconut and roast further till slightly browned. Switch off the flame and let the mixture cool down.
- In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
- Next, add the remaining ginger garlic and green chilli paste and saute.
- Add to it, the chopped onions and saute till translucent.
- Add in the turmeric powder, red chilli powder and chopped tomatoes and cook further till they turn mushy.
- When this mixture is well cooked, add to it the cooked white peas alongwith all the water they have been cooked in.
- Add the ground coconut paste, garam masala and salt to taste. Add water if required to get a medium thick gravy.
- Stir and bring the gravy to a boil. Simmer further on low heat for about 4-5 minutes.
- Swtich off the heat and garnish the gravy with chopped corriander leaves.
- Serve this delicious Safed Vaatana Rassa Bhaaji with some soft Bhaakari and a salad by the side!