White Vatana Usal (Gravy) Recipe

Name: White Vatana Usal (Gravy)
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Gravy
Ingredients: 2.0 Tbsp(27.0 gm) Vatana; 0.13 Diced Cup(21.0 gm) Potato; 2.0 Chopped Tbsp(16.0 gm) Onion; 2.0 Chopped Tbsp(25.0 gm) Tomato; 2.0 Chopped Tsp(2.0 gm) Coriander Leaves; 1.0 Tsp(5.0 gm) Ginger Garlic Paste; 4.0 Number(0.44 gm) Kadi Patta; 1/4 Tsp(0.93 gm) Rai; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1/4 Tsp(0.41 gm) Dhania Powder; 0.13 Tsp(0.3 gm) Haldi; 0.13 Tsp(0.37 gm) Hing; 1/4 Tsp(1.0 gm) Salt; 1.0 Tsp(3.0 ml) Oil; 50.0 Ml(50.0 ml) Water

10 mins 244 0

White Vatana Usal gravy with a variety of beans/peas and some distinctive spices, served with sev/ganthiya and eaten with bread, is an excellent snack option for spicy curry lovers.

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Nutritional info

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3.3 gm

Protein
3.8 gm

Total Fat
5.9 gm

Total Fiber
18.7 gm

Carbohydrate
142.2 kcal

Energy

Ingredients
Step-by-Step
FAQs

2.0 Tbsp(27.0 gm) Vatana

0.13 Diced Cup(21.0 gm) Potato

2.0 Chopped Tbsp(16.0 gm) Onion

2.0 Chopped Tbsp(25.0 gm) Tomato

2.0 Chopped Tsp(2.0 gm) Coriander Leaves

1.0 Tsp(5.0 gm) Ginger Garlic Paste

4.0 Number(0.44 gm) Kadi Patta

1/4 Tsp(0.93 gm) Rai

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.41 gm) Dhania Powder

0.13 Tsp(0.3 gm) Haldi

0.13 Tsp(0.37 gm) Hing

1/4 Tsp(1.0 gm) Salt

1.0 Tsp(3.0 ml) Oil

50.0 Ml(50.0 ml) Water

Prepreparation
Boil and mash 1/8 cup potato.
For the ragda
Soak 1 tbsp vatana overnight and pressure cook it with 1/4th tsp haldi, 1/2 tsp salt and the required amount of water until 3 whistles.
Preparation
Take a kadai and heat 1 tsp oil, add 1/4th tsp rai, 4 kadi patta, 1/8th tsp hing and saute it well.
Add 2 tbsp chopped onion, roast a little and then add 2 tbsp chopped tomato, 4 tbsp boiled and mashed potato, 1 tsp ginger garlic paste, 1/4th tsp red chilly powder, 1/8th tsp haldi, 1/4th tsp dhania powder, 1/4th tsp salt and mix it well.
Add the cooked vatana and enough water for the gravy.
Mix it well and let it simmer for a while.
Sprinkle 2 tsp chopped coriander leaves.
Serve it hot.