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shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala |


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Shendana Vatanyachi Bhaji

shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | with 23 amazing images.

A rare combo, peanuts and green peas come together in this tongue-tickling Maharashtrian peanut green peas sabzi that is sure to steal your heart. Learn how to make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala |

shengdana vatanyachi bhaji, a delectable Maharashtrian dish, is a symphony of flavors and textures that tantalizes the taste buds. This culinary gem features green peas and peanuts, cooked to perfection in a rich and aromatic masala paste, creating a harmonious blend of nutty, earthy, and spicy notes.

The crushed peanuts and boiled green peas are flavoured with a traditional tempering and a paste of coconut and spices, which imparts not only a rich flavour but also a luscious texture to the shengdane ani vatane chi bhaji.

The beauty of this dish lies in its simplicity and versatility. It can be enjoyed as a side dish with roti, parathas or rice, or even served as a light and flavorful snack. The combination of green peas and peanuts provides a good source of protein and fiber, making it a wholesome and nutritious meal option.

The Maharashtrian peanut green peas sabzi dish is garnished with a generous sprinkling of coriander leaves, adding a touch of freshness and vibrancy.

pro tips to make shengdana vatanyachi bhaji: 1. You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji. 2. Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe. 3. You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness.

Enjoy shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masalaa | with detailed step by step photos.

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Shengdana Vatanyachi Bhaji recipe - How to make Shengdana Vatanyachi Bhaji

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For Shengdana Vatanyachi Bhaji
1 1/2 cups coarsely crushed peanuts
3/4 cup boiled green peas

To Be Ground Into A Smooth Paste (using 1/4 Cup Water)
1/2 cup freshly grated coconut
3 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
1 tbsp roughly chopped green chillies

Other Ingredients
2 tbsp ghee
2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies , broken into pieces
1/2 cup finely chopped onions
salt to taste

For The Garnish
1 tbsp chopped coriander (dhania)
Method

For shengdana vatanyachi bhaji
    For shengdana vatanyachi bhaji
  1. To make shengdana vatanyachi bhaji recipe, heat the ghee in a deep non-stick kadhai, add the cumin seeds, kashmiri dry chillies and onion.
  2. Sauté on a medium flame for a 2 to 3 minutes.
  3. Add the peanuts and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the prepared paste, 1 cup of water, salt and green peas.
  5. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  6. Serve shengdana vatanyachi bhaji hot garnished with coriander.

Shengdana Vatanyachi Bhaji recipe with step by step photos

like shengdana vatanyachi bhaji recipe
  1. shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | then do try other Maharashtrian recipes also: 

what is shengdana vatanyachi bhaji made of?
  1. See the below image of list of ingredients for making shengdana vatanyachi bhaji recipe.

how to make the masala paste
  1. In a mixer jar, add ½ cup freshly grated coconut. Use fresh coconut for the masala paste. Dried coconut can be used, but fresh adds a brighter, more vibrant flavor.
  2. Add 3 cloves (laung / lavang).
  3. Add 25 mm (1") stick cinnamon (dalchini). A small amount of cinnamon can add complexity to the flavor profile without overpowering the other ingredients.
  4. Add 1 tbsp roughly chopped green chillies. Adjust the chilies in the masala paste to your spice preference.
  5. Add ¼ cup water.
  6. Blend into a smooth paste.

how to make shengdana vatanyachi bhaji
  1. To make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | heat 2 tbsp ghee in a deep non-stick kadhai.
  2. Add 2 tsp cumin seeds (jeera).
  3. Add 2 whole dry kashmiri red chillies, broken into pieces.
  4. Add ½ cup finely chopped onions. The finely chopped onions add a bit of body and textural contrast to the bhaji. They soften as they cook, adding a subtle sweetness and depth of flavor.
  5. Sauté on a medium flame for a 2 to 3 minutes.
  6. Add 1½ cups coarsely crushed peanuts. The coarse crush provides a delightful textural contrast to the soft green peas and creamy coconut masala. The little bits of peanuts add a pleasant crunch that elevates the overall eating experience.
  7. Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
  8. Add the prepared paste.
  9. Add 1 cup of water.
  10. Add salt to taste.
  11. Add ¾ cup boiled green peas.
  12. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Don't overcook the green peas. They should be cooked through but still retain a slight bite.
  13. Serve shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | hot garnished with coriander.

pro tips to make shengdana vatanyachi bhaji
  1. You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji.
  2. Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe.
  3. You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness.

Nutrient values (Abbrv) per serving
Energy436 cal
Protein15.9 g
Carbohydrates15.9 g
Fiber8.5 g
Fat36.8 g
Cholesterol0 mg
Sodium14.4 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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