Step-by-Step Instructions

1. 1.Soak Green Peas

   Wash 1 cup of dry green peas. Add 1 glass (approx. 250 ml) of water, 1/4 tsp baking soda, and salt to taste. Stir well and let the peas soak, preferably overnight or for at least 8 hours.

2. 2.Roast Dry Ingredients (Part 1)

   Heat 1 tbsp of oil in a pan. Add 4 dry red chilies (Bedghi) and roast them until they are slightly darkened and fragrant.

3. 3.Roast Dry Ingredients (Part 2)

   Add 1 sliced onion and 1/2 cut tomato to the pan. Sauté until the onion softens and becomes translucent.

4. 4.Roast Dry Ingredients (Part 3)

   Add 7-8 garlic cloves, a 1.5 inch piece of ginger, a few curry leaves, and 1 green chili to the pan. Continue roasting on a slow flame.

5. 5.Roast Dry Ingredients (Part 4)

   Add 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, and 1/2 tbsp coriander seeds to the mixture. Roast until all the spices are fragrant.

6. 6.Roast Dry Ingredients (Part 5)

   Incorporate 1/4 cup chopped coriander leaves, 1 cup scraped coconut, 1/4 tsp turmeric powder, and a small piece of tamarind. Roast everything together until well combined and slightly dry. Remove from heat and let the mixture cool down completely.

7. 7.Prepare Paste

   Transfer the cooled roasted mixture to a grinding jar. Add 3/4 cup of water and grind into a smooth, fine paste.

8. 8.Sauté Aromatics for Peas

   In a separate pan, heat 1 tbsp of oil. Add 1/2 chopped onion and 1/2 chopped tomato. Sauté until the onion softens and becomes translucent.

9. 9.Cook Soaked Peas

   Add 1 green chili and a few curry leaves to the sautéed aromatics. Then, add the soaked green peas and 1/4 tsp turmeric powder. Stir everything well to combine.

10. 10.Boil Peas

    Pour 1 glass (approx. 250 ml) of water into the pan with the peas. Cover the pan with a lid and cook for 15 minutes until the peas are perfectly boiled and tender.

11. 11.Combine and Simmer

    Once the peas are boiled, add the prepared ground paste to the pan. Rinse the grinding jar with about 1/2 cup of water and add this water to the curry. Stir everything together thoroughly.

12. 12.Final Seasoning

    Bring the green peas curry to a boil. Add salt to taste, cover the pan, and simmer for a few minutes to allow the flavors to meld and the curry to thicken slightly.

13. 13.Serve

    Serve the hot green peas curry (Vatana Usal) with bread rolls (pav), rice, or roti.