Black peas gravy (Kale vatanechi amti)


I saw Kale vatane or black peas first time in Belgaum. I have not seen these in Konkani cooking. My pachi uses kale vatane a lot in her cooking. I just love these. I still remember the taste of this amti(gravy). I think she also used fresh kale vatane (not very sure though) in her cooking. I make my own version of this, but this is the way she makes it.

Many times on this blog, my readers think that since I live in Kansas, I may not be finding many Indian ingredients. But I have noticed that, we have one of the best Indian grocery stores in US. We have about 7-8 Indian stores not all of them are good, so during those initial days in Kansas, I was pretty much frustrated by these stores. Then we heard about this very famous store Ambica. Ohh..it is like living in India. So far, whenever I want anything, I find it there. After we found this store, we stopped going to any others. Every time I enter the store, the uncle gives me a big smile and says hello. V is pretty much sure that the uncle gets extremely happy looking at me as he knows I am going to buy many things :). So finally he said he won’t be taking me anymore to the store.

Anyway, on one of those days when I was roaming around the store (these days V sits in a corner with hands on his head!!), I found a pack of these vatane. As usual, it was a huge pack, I grabbed it. I made my own version of amti first. Then it was Manisha’s chitkya ani kale vatanyachi bhaji. This time I got pachi‘s recipe. Do I still need to say I love this gravy?

Ingredients:
1/2 cup kale vatane
1/4 cup dried coconut
1/4 cup fresh/frozen coconut
1 tea spn coriander seeds
1/2 cup chopped onion
A pinch turmeric
1/2 tea spn goda masala
1 tea spn chilli powder
3-4 strands coriander leaves(optional)
Oil
Salt

Method:
Soak kale vatane overnight and pressure cook.
Heat oil and add coriander seeds. Add 1/4 cup onion and fry till they turn brownish. Now add dry and fresh coconut, fry for few minutes. Add red chilli powder, turmeric, goda masala. Grind to a smooth paste.
Heat a little oil and fry remaining onion. When they turn brownish, add cooked vatane, ground masala, salt and cook.
Garnish with coriander leaves(optional). Serve hot.

Serves : 2-3
Preparation time : 25mins

PS: When I took above picture, I was not having goda masala, so I used curry powder.

24 Comments for “Black peas gravy (Kale vatanechi amti)”

Aruna

says:

Shilpa…..I was checking if you have posted this recipe since morning. I soaked a cup of vatane last night, thinkig i have to make your way for dinner. Now,I will make it on Wednesday. The picture looks gr8 as ever.

Shilpa: Ohh so sorry :(. I wanted to post it in the morning but could not get to it.

says:

Hey Shilpa, since I had been on a vacation in mid June, I cd not do this — HAPPPPPPY 3rd BLOG ANNIVERSARY -June 30, ’08!! And also am very proud to say that ur dates cake was loved by D’s mom and also granny! She wanted to know how I made it and also offered me Premium Omani Dates…made it thrice on family demand!All of it vanishing the moment it cooled!:D Zillion thanks to you for sharing (pls chk my post dated 31st aug when time permits, I hv taken a quick snap of it as well) I m so proud of you, Shilpa. 646 posts, quality posts!! Hv a grand week! take care bye!

pallavi

says:

Hi shilpa,

hey i love this gravy…. u know… this can be also made for evening snack… after cooking in pressure cooker u can prepare dry by not adding water the same way as u have shown and then just add chopped onion, tomatoes,coriander with some lemon… its very healthy snack…. try out..

gowri

says:

Hi Shilpa,
Nice recipe. My version is some what same but I add crushed garlic during final stage.
Shilpa, try Kale vatane + potato sukke.. (konkani style)… its yum…
Thanks for sharing…

Chetna

says:

Wow, Shilpa, you are extremely lucky to get Kale Vatane.

I have been trying here for almost 7 years and have not found yet..

Both the kale vatane and its amti were the most favourite amtis in my family. My parents prefer kale vatane to any other…

Thanks for sharing this recipe..

chitra

says:

Hi Shilpa,

The vatane in your dish resemble ‘kali tori’ that is available only in limited areas ….Mangalore, Karwar….?

we GSB make the Bendi and koddel with it ..it is always a treat!

Chitra

says:

why don’t you tell him next time to shop and cook? and you’ll dutifully sit with your hands in your head?

Shilpa: Then he will ask me to pay those darn bills, tax etc, which I can’t figure out 🙂

Sowmya Venkatesh

says:

Hi Shilpa….
A silly question from my side…. is curry powder same as sambar powder??? Searched the web but couldn’t find a proper answer…

Shilpa: No, they are different. It has a very different smell and usually can be easily found in Indian stores. (I do not advice you to buy it though, it has some funny smell. I bought it by mistake)

Anjali

says:

Shilpa – just one question, how long do (and on hi/med/low flame?) I pressure cook the kala vatane?
Your site is very nice. Full of heart and sincerity. Keep it up and thanks, Anjali

Aruna

says:

Made it this morning, very aromatic. The only difference between what i used to make earlier was either dry or fresh coconut, not both and addition of a tomato during frying, due to which the colour of the gravy was kinda reddish.

I added a few drops of lime juice. Thanks for a authentic version.

says:

Shilpa, this amti was indeed flavorsome! I used up the dried white peas I had. The aroma of roasting masala brought back memories of my neighbour-Maharashtrian, whose house used to smell like this during dinner times!
PLUS…this dish was Family Compatible..ie..both my tiny tots enjoyed having this amti! This is going to b a regular nowon…THANKYOU for sharing!(I used only dessicated coconut, garam masala n spice mix in masalas)

says:

Well….I am nowhere near a single kale vatana, but I will definitely be trying this with regular or maybe even yellow, but it looks fabulous…and hey, another recipe using goda masala! Thanks a bunch!

Vivek

says:

Hi,
Does anyone know where I can find Kala Vatana in US? I have tried in New York and LA with no luck. Is this only a Maharashtrian dish?
Thanks.
Vivek

Shilpa: I found it in Indian store here in Kansas.

Dharmesh Desai

says:

Can someone parcel me Black Vatana to NJ. I will reimburse the cost and shipping.

Thank you.

DD

Anushri

says:

Hi Shilpa,
I made this amti with whole green moong and added one tomato to the gravy..It was so fragrant and tasty..This amti paired with Abhibhakri (from ur site) made a very satisfying dinner..
Thanks a lot for this keeper recipe..We loved it..

sunita agarwal

says:

Try out ur vatanyachi amti wid either neer dosa (vry thin rice dosa) or normal soft dosas.
It tastes yum

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