Green peas are a rare sight on the west coast, and Kaju Vatana Gole is one of the few recipes that use them. Typically served at weddings and other special occasions to provide guests from different parts of the country with something familiar to eat among all the typical local fare. The addition of soft cashew nuts, which are native to the Goan belt, brings this dish closer to home. The cashew nut is contained in a grey shell beneath the vivid orange fruit, which is cracked and peeled to reveal the sensitive cashew kernel. You can then literally enjoy the results of your labor.
Ingredients:
1 cup peeled tender cashew nuts (kaju)
2 cups fresh shelled green peas (vatana)
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
A few curry leaves
3 green chillies, roughly chopped
Salt to taste
1 teaspoon sugar
1/2 teaspoon black pepper powder
1/2 cup grated fresh coconut
2 tablespoons chopped fresh coriander leaves
Method:
Allow the oil to heat up in a pan. Allow the mustard seeds to sputter.
Mix in the asafoetida, turmeric powder, curry leaves, and green chilies.
Mix in the peas and cashews until completely combined.
Cook for eight to ten minutes after adding one-fourth cup of water.
Cook for two minutes, or until the peas are mushy, after adding the salt, sugar, and pepper powder.
Decorate with coconut and coriander leaves and serve hot.
Also Read: Easy Recipe For Chilly Garlic Noodles
