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(587)Vatana Pakodi nu Shak

Ingredients

  • 1 cup Green Peas
  • 1 cup pakodi (from Gathiya dough)
  • 3 onions
  • 2 Tomatoes.
  • ¼ cup Coriander leaves.
  • 1 tsp. Red chilli powder.
  • 2 tsp. Sugar or Jaggery powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Ginger paste.
  • Ingredients for Tempering:
  • 2 tbsp. oil.
  • 1 tsp. Cumin seeds
  • ¼ tsp Asafoetida powder.
  • 8-10 Curry leaves.

Method

  1. For Pakodi: Take a pinch of dough from the gathiya dough and roll it with your fingers and keep aside. The same way prepare 1 cup of pakodi and keep aside.
  2. Wash green peas and boil in 1 glass of water,salt and ½ tsp sugar. When cooked keep it aside.
  3. Finely chop onions and tomatoes and keep it aside
  4. Heat oil in the kadhai and add tempering ingredients in it. When tempered add onions in it and saute till translucent.
  5. Now add tomatoes and again saute till it becomes tender.
  6. Mix all spices and saute for one minute.
  7. Add cooked Peas along with its water as well as one more glass of water and  pakodi. Close the lid and cook on a slow flame for 5 minutes.
  8. Take out a single pakodi in the dish, cut with a spoon and if the spoon remains clean it means the pakodi are cooked.
  9. Switch off the flame and Vatana pakodi nu shak is ready to serve.
  10. Serve with roti, bhakhri, paratha or as you wish but serve with love and smile.

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Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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