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shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala |
Tarla Dalal
06 December, 2024
Table of Content
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. dont 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.
Tags
Preparation Time
15 Mins
Cooking Time
12 Mins
Total Time
27 Mins
Makes
4 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
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 chilli , broken into pieces
1/2 cup finely chopped onion
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
Method
- To make shengdana vatanyachi bhaji recipe, heat the ghee in a deep non-stick kadhai, add the cumin seeds, kashmiri dry chillies and onion.
- Sauté on a medium flame for a 2 to 3 minutes.
- Add the peanuts and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the prepared paste, 1 cup of water, salt and green peas.
- Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve shengdana vatanyachi bhaji hot garnished with coriander.
Shengdana Vatanyachi Bhaji recipe with step by step photos
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shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | then do try other Maharashtrian recipes also:
- zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka |
- veg Kolhapuri recipe | vegetable Kolhapuri restaurant style |
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shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | then do try other Maharashtrian recipes also:
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See the below image of list of ingredients for making shengdana vatanyachi bhaji recipe.
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See the below image of list of ingredients for making shengdana vatanyachi bhaji recipe.
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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.
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Add 3 cloves (laung / lavang).
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Add 25 mm (1") stick cinnamon (dalchini). A small amount of cinnamon can add complexity to the flavor profile without overpowering the other ingredients.
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Add 1 tbsp roughly chopped green chillies. Adjust the chilies in the masala paste to your spice preference.
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Add ¼ cup water.
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Blend into a smooth paste.
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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.
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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.
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Add 2 tsp cumin seeds (jeera).
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Add 2 whole dry kashmiri red chillies, broken into pieces.
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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.
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Sauté on a medium flame for a 2 to 3 minutes.
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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.
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Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add the prepared paste.
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Add 1 cup of water.
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Add salt to taste.
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Add ¾ cup boiled green peas.
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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.
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Serve shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | hot garnished with coriander.
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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.
-
-
You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji.
![]()
-
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.
![]()
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You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness.
![]()
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You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji.
Nutrient values (Abbrv)per plate
| Energy | 436 cal |
| Protein | 15.9 g |
| Carbohydrates | 15.9 g |
| Fiber | 8.5 g |
| Fat | 36.8 g |
| Cholesterol | 0 mg |
| Sodium | 14.4 mg |
Click here to view Calories for Shengdana Vatanyachi Bhaji
The Nutrient info is complete
Vinita_Raj
March 13, 2025, midnight
Crushed peanuts and green peas cooked in a lovely dry coconut paste.
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