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….

  1. Vaalachi Rassa Bhaaji
  2. Kaanda Batata Rassa
  3. Shevgyaachya Shengaanchi Rassa Bhaaji
  4. Mataar Chi Rassa Bhaaji
  5. Flower Batata Rassa
  6. 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


  1. To make Safed Vaatana Rassa Bhaaji, soak the dry white peas overnight, in sufficient water.
  2. 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.
  3. 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.
  4. Cook the peas for 3 whistles on high heat and further on low heat for about 5-7 minutes.
  5. In the meantime heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
  6. Add the grated coconut and roast further till slightly browned. Switch off the flame and let the mixture cool down.
  7. In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
  8. Next, add the remaining ginger garlic and green chilli paste and saute.
  9. Add to it, the chopped onions and saute till translucent.
  10. Add in the turmeric powder, red chilli powder and chopped tomatoes and cook further till they turn mushy.
  11. When this mixture is well cooked, add to it the cooked white peas alongwith all the water they have been cooked in.
  12. Add the ground coconut paste, garam masala and salt to taste. Add water if required to get a medium thick gravy.
  13. Stir and bring the gravy to a boil. Simmer further on low heat for about 4-5 minutes.
  14. Swtich off the heat and garnish the gravy with chopped corriander leaves.
  15. Serve this delicious Safed Vaatana Rassa Bhaaji with some soft Bhaakari and a salad by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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