Bhajanichi Vatana Amti

Bhajanichi Vatana Amti Recipe - Delicious Vegetarian Dish from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Bhajanichi Vatana Amti is a traditional Maharashtrian curry that is both nutritious and flavorful. Made with sprouted black peas and a rich blend of spices, this dish is a staple in many households. Its unique taste comes from the use of fresh coconut, a variety of spices, and kokum, which adds a tangy flavor. This recipe is not only a treat to the taste buds but also a journey into the heart of Maharashtrian cuisine.

History

The history of Bhajanichi Vatana Amti dates back to several generations in Maharashtra, where it has been passed down through families. Originally, this dish was made during religious gatherings (bhajans), hence the name 'Bhajanichi'. Over time, it has become a beloved part of daily meals, showcasing the simplicity and depth of traditional Maharashtrian cooking.

Ingredients

1.5 cups black peas, sprouted and cooked
3 kokums (a deep purple berry that has a pleasing sweet and sour taste)
3 tomatoes, finely chopped
2 large onions, sliced
1 large onion, finely chopped
2 cups grated fresh coconut
1 cup chopped coriander leaves
8 cloves
8 peppercorns
2 tbsp coriander seeds
1.5 tbsp chilli powder
1 tsp garam masala powder
0.5 tsp turmeric powder
0.5 tsp cumin seeds
3 tbsp oil
salt to taste

How to prepare

Heat 1 tsp of oil and add peppercorns, cloves, and coriander seeds.
When they start to pop, add sliced onion and cook until browned.
Add coconut gratings and continue to cook until everything is browned.
Allow the mixture to cool, then grind it to a fine paste, adding a little water as needed.
Set aside.
Heat the remaining oil and add cumin seeds.
Once they start to crackle, add the chopped onion and cook until browned.
Add tomatoes, sprouted peas, and all the spice powders.
Season with salt and bring to a boil, mashing a few peas with the back of a ladle.
Add the ground paste and enough water to make a sufficient gravy.
Add the kokums, stir, and boil once more.
Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.

Variations

1. Add vegetables like spinach or eggplant for a more nutritious version.
2. Use green peas instead of black peas for a different flavor.
3. For a spicier curry, increase the amount of chili powder.

Cooking Tips & Tricks

1. Sprouting the black peas increases their nutritional value and makes them easier to digest.

2. Roasting the spices and coconut before grinding them into a paste enhances the flavors of the Amti.

3. Adding kokum gives the dish its characteristic tangy taste, but it can be substituted with tamarind if kokum is not available.

4. Mashing a few peas while the curry is cooking thickens the gravy and adds texture.

Serving Suggestions

This curry is traditionally served with puris made of rice flour or with rotis. It can also be enjoyed with steamed rice or bhakri for a complete meal.

Cooking Techniques

The key technique in this recipe is the roasting and grinding of spices and coconut to make a flavorful paste. This technique is common in Indian cooking and is essential for achieving the deep flavors characteristic of this dish.

Ingredient Substitutions

1. Tamarind can be used instead of kokum for the tangy flavor.

2. Any neutral oil can be used in place of the traditional choices for health preferences.

3. Green peas can substitute black peas for a variation in taste and texture.

Make Ahead Tips

The spice-coconut paste can be made in advance and stored in the refrigerator for up to 2 days, which can save time on the day of cooking.

Presentation Ideas

Garnish the Amti with fresh coriander leaves and serve in a traditional clay pot for an authentic presentation. Accompany it with lemon wedges and onion slices on the side.

Pairing Recommendations

Pair Bhajanichi Vatana Amti with a light cucumber salad or a yogurt-based side dish like raita to balance the flavors and add freshness to the meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the curry has thickened.

Nutrition Information

Calories per serving

A single serving of Bhajanichi Vatana Amti contains approximately 250 calories, making it a nutritious and satisfying meal option.

Carbohydrates

A serving of Bhajanichi Vatana Amti contains approximately 30 grams of carbohydrates. The primary source of these carbohydrates is the black peas, which are also rich in dietary fiber.

Fats

This dish contains about 10 grams of fat per serving, mainly from the oil used in cooking and the natural fats present in the coconut. Using a healthier oil option like olive or coconut oil can make this dish more heart-friendly.

Proteins

Black peas are an excellent source of plant-based protein, providing about 15 grams of protein per serving in this dish. This makes Bhajanichi Vatana Amti a great option for vegetarians looking to increase their protein intake.

Vitamins and minerals

This curry is rich in vitamins and minerals, including Vitamin C from tomatoes, Vitamin K, and iron from the coriander leaves, and various B vitamins from the peas. The spices used also contribute small amounts of minerals like magnesium and potassium.

Alergens

This recipe is naturally gluten-free and nut-free. However, those with allergies to legumes should avoid this dish due to the presence of black peas.

Summary

Bhajanichi Vatana Amti is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome meal that supports overall health.

Summary

Bhajanichi Vatana Amti is a flavorful and nutritious dish that embodies the essence of Maharashtrian cuisine. With its rich history and versatile serving options, it's a perfect meal for any occasion. Whether you're new to Indian cooking or a seasoned pro, this recipe is sure to delight.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I still remember it as if it were yesterday, even though it was many years ago. It was a hot summer day, and I had just finished helping my mother with the chores around the house. I was feeling tired and hungry, and as I walked into the kitchen, the delicious aroma of spices and herbs hit me like a wave.

My mother was standing at the stove, stirring a pot of steaming hot Bhajanichi Vatana Amti. I had never seen her make this dish before, and I was intrigued by the combination of ingredients she was using. She explained to me that it was a traditional Maharashtrian dish, made with sprouted peas, coconut, and a blend of aromatic spices. She told me that she had learned the recipe from her own mother, who had learned it from her mother before her.

As I watched my mother cook, I could see the love and care she put into each step of the process. She carefully roasted the spices, ground them into a fine powder, and then added them to the pot along with the sprouted peas and coconut. The kitchen was filled with the sound of sizzling and the smell of cumin, coriander, and garam masala.

I couldn't wait to taste the finished dish. When it was finally ready, my mother served me a steaming bowl of Bhajanichi Vatana Amti, garnished with fresh coriander leaves. I took my first bite, and immediately I was transported to another world. The flavors exploded in my mouth, a perfect balance of spicy, tangy, and sweet. I had never tasted anything like it before, and I knew that I had to learn how to make it myself.

Over the years, I watched my mother make Bhajanichi Vatana Amti many times. I asked her questions, took notes, and practiced in my own kitchen. I experimented with different combinations of spices and ingredients, trying to make the dish my own while still honoring the traditional recipe.

I sought out other sources of inspiration as well. I talked to friends and neighbors, asking them how they made their own versions of Bhajanichi Vatana Amti. I visited local markets and specialty stores, searching for the best quality ingredients. I even traveled to different parts of Maharashtra, tasting the dish in restaurants and home kitchens, always looking for new ideas and techniques to incorporate into my own recipe.

As I learned more about Bhajanichi Vatana Amti, I came to appreciate not just the flavors and textures of the dish, but also the cultural and historical significance behind it. I discovered that this humble, comforting meal had been passed down from generation to generation, a symbol of love and tradition in Maharashtrian households.

And so, after years of practice and dedication, I finally perfected my own recipe for Bhajanichi Vatana Amti. I made it for my family and friends, who praised me for my skills in the kitchen. I shared the recipe with anyone who asked, passing on the knowledge and tradition that had been given to me.

Now, whenever I make Bhajanichi Vatana Amti, I think back to that hot summer day in my mother's kitchen. I remember the taste of her version of the dish, and the joy I felt as I learned to make it myself. And I am grateful for the opportunity to carry on this delicious and meaningful tradition, sharing it with others and keeping it alive for generations to come.