Goan Patal bhaji (white peas gravy)

July 18, 2020

Goan Patal bhaji (white peas gravy)

Patal bhaji is a white peas curry cooked in medium spicy coconut gravy. It is one of the dish available for breakfast at every restaurant in Goa. You can make this recipe using mung as well.

Ingredients:

White Peas : 1 cup

Potato : 1

Fresh coriander : handful

Salt : to taste

Sweetener : to taste

Masala:

Spicy dry red chili (small) : 3

Cinnamon : 1 & 1/2 inch piece

Clove : 6

Cardamom : 1

Pepper : 1/2 tsp

Coriander seeds : 1 tsp

Fennel seeds : 1 tsp

Cumin seeds : 1 tsp

Fenugreek seeds : 1 pinch

Oil : 1 tblsp

Garlic (Indian) : 3 cloves

Onion : 1

Coconut : 1 cup

Turmeric : 1/2 tsp

Tamarind pulp : marble size ball

Procedure:

Wash the peas well and soak them overnight.

Dry roast the whole spices starting with red chili, cinnamon, clove, cardamom and pepper. After they start releasing their aroma and changes it's colour add the coriander seeds, fennel seeds and cumin seeds, roast them for a minute and finally add fenugreek seeds and give it a quick stir. Transfer these spices to a bowl and keep aside.

Heat oil in a pan, add garlic, sliced onion and sauté till light brown, to this add the roasted spices, grated coconut and roast for 4 - 5 mins.

Add some turmeric powder and mix well.

Then grind the roasted coconut and spices along with tamarind to make a paste.

Cut the potatoes into cubes, wash the soaked peas and pressure cook them along with the potatoes. The peas should open up and become mushy otherwise it will not give the desired taste.