White Vatana Usal (Gravy) Recipe

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.

Nutrition Information per serve

  • 142.2 kcal
  • 18.7 gm
  • 3.0 gm
  • 3.7 gm
    Total Fat
  • 5.9 gm
    Total Fiber
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.

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