Vattana baaji

This is a Goan gravy, which goes well with pav or chapatti. Goans call this dish as Feijoada. Last week my sister reminded me about this recipe. We used to have it with pav at my grandfather’s hotel in Panjim.

Ingredients:

1 cup vattana or dry peas (soaked overnight)
1 cup grated coconut
5-6 dry red chillies
2 onions, chopped
2 tomatoes, chopped
1 teaspoon ginger, julienned
1 teaspoon coriander seeds
A small piece of cinnamon
3-4 cloves
1/2 teaspoon mace (outer cover of nutmeg)
1 teaspoon chopped coriander leaves
1 teaspoon oil
Salt to taste

Method:

Soak the vattana overnight and cook in a pressure cooker along with half the chopped onions. Fry the dry red chillies with a few drops of oil and keep aside. Now fry the coriander seeds, cinnamon, cloves, and mace with little oil. Grind the grated coconut, dry red chillies, coriander seeds, cloves, cinnamon, and mace to a fine paste. Heat oil in a wok and fry the rest of the chopped onions. Add the ginger and tomatoes and fry for 2 minutes. Now add the ground masala and the cooked vattana and salt and bring it to a boil. Garnish with chopped coriander leaves. Serve hot with pav or chapattis.