Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Incorporate Tomato Puree

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

4. 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.

5. 5.Cook Masala (First Round)

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

6. 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.

7. 7.Cook Masala (Second Round)

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

8. 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.

9. 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.

10. 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.

11. 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.