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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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.
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.