Course : Main

Cuisine: Indian

Servings: 4-5 pax

Soaking Time: 7-8 hours

Prep Time: 15 minutes

Cook Time : 25 minutes

Total Time: 40 minutes

Ingredients:

• 1 cup black vatana

• 2 small chopped onions

• 1 big chopped tomato

• 1 tsp chopped ginger

• 1/2 tbsp chopped garlic

• 1 chopped green chilli

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds)

• 1 tsp turmeric powder

• 1.5 tsp chilli powder

• 1 tsp coriander powder

• 1 tsp garam masala

• salt as per taste

• some chopped corainder leaves

Method:

1. Clean , wash and soak the vatana for 7-8 hours or overnight.

2. After the soaking time drain the water and keep aside for future use.

3. In a pressure cooker heat 2 tbsp oil then add the jeera when it splutters add the asefodita . To it add and sauté the garlic and ginger then add the onions and green chilli. Cook on low flame till the onions are translucent and soft. Add the chopped tomato and cook again on low to medium flame till oil is seen on the sides.

4. Add all the dry spices, salt and black vatana. Stir and cook for 2-3 minutes then add 4-5 cups water. Close the cooker and cook on medium flame for 15- 20 minutes till the vatana is cooked and soft.

5. Once the pressure is released open the cooker and mash the vatana with the back of the spoon. Mix well and if the gravy is too thick add some hot water only to it.

6. Remove in a serving bowl and garnish with some chopped coriander leaves.

Enjoy with chapati or rice.