Step 1: Sauté Onions

Start by adding 3-4 tablespoons of oil in a kadai. Add 2 large chopped onions and sauté them until they become translucent.

Step 2: Add Ginger-Garlic-Chilli Paste

After the onions are translucent, add 2 tablespoons of ginger-garlic-green chilli paste. Fry this mixture until the raw smell of the paste disappears.

Step 3: Incorporate Tomato Puree

Add the puree of 4-5 small ripe tomatoes to the kadai. Sauté this mixture for about 2-3 minutes.

Step 4: Add Dry Spices

Now, add the dry spices: 1 teaspoon of turmeric powder, 1 tablespoon of Garam Masala, and 2 teaspoons of red chili powder. Stir fry for 2-4 minutes to combine the spices with the base.

Step 5: Cook Masala (First Round)

Cover the kadai and cook the masala until the oil separates from the onion and tomato mixture.

Step 6: Add Ground Coconut

Add 1/2 cup of finely ground grated coconut to the cooked masala. Give it a good stir to ensure everything is well mixed.

Step 7: Cook Masala (Second Round)

Cover the kadai again and cook until the oil separates from the coconut masala, indicating it's well cooked.

Step 8: Add Green Vatana

Add 2 cups of boiled green peas (vatana), which have been previously soaked and pressure cooked. Mix the vatana thoroughly with the coconut masala.

Step 9: Add Water, Jaggery & Salt

Pour approximately 2 cups of hot water into the usal. Add 1 teaspoon of jaggery powder for a mild sweetness. Mix and stir well, then check for salt and add according to your taste.

Step 10: Final Simmer

Mix everything well, cover the kadai, and cook for the last 5-7 minutes to allow the flavors to meld and the usal to thicken slightly.

Step 11: Garnish and Serve

Open the lid and garnish with fresh coriander. Give a final stir. Your delicious Green Vatana Usal is ready to be enjoyed with hot puris, chapatis, or bhakri.

• Ensure onions are sautéed until translucent for a good base flavor.

• Cook the masala well after adding spices and coconut until oil separates to deepen the flavors.

• Adjust jaggery and salt according to your taste preference.

• For a spicier version, increase the amount of green chilies or red chili powder.

• A pinch of tamarind paste can be added for a tangy note.

• Serve with hot puris, chapatis, or rice bhakri for a complete meal.