In the state of Gujarat it is not uncommon to see people begin their day with potato and green pea pattal for breakfast. This traditional Gujarati dish is served basically at any meal time. It makes a good tea time savory too when served with hot puris. Potato and green pea pattal is a hit with children and adults, across the cultures of the world. The best part about the dish is that you can substitute the green peas and potatoes with any other combination you fancy. Below is a simple step by step guidance towards making and serving the dish on a regular basis.
Ingredients:
4 big potatoes (boiled and diced into even sized cubes)
1/2 cup of shelled and par-boiled green peas
1 big onion chopped fine
1 big tomato chopped fine
2 each of cloves and cinnamon
4 green chilies chopped fine
1/2 cup of gram flour
1/4 tsp of turmeric powder
1/2 cup of fresh coriander leaves (washed and cut fine)
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
Potato and green pea pattal can be eaten with plain or any flavored rice, rotis or puris. It goes well with loaves of bread too and is great as part of a picnic lunch.
Preparation:
Mix together the curd, turmeric powder, red chili powder, finely chopped green chilies, sugar and salt, in a large mixing bowl or the blender jar.
Main Cooking:
Heat the preferred cooking medium on a low flame and first add the cloves and cinnamon.
Once the spices lend their aroma and flavor to the cooking medium, and then add the green chili and onion.
Fry the mix till the whole mixture turns a rich golden brown.
Add the tomato and the turmeric powder.
Allow the juice of the tomato to create a kind of gravy and blend with the rest of the ingredients.
This should take around 4 minutes, on a low flame.
When you notice that the tomato is nice and soft; add the diced potatoes, peas and a little water (around a cup).
Now sprinkle the salt in.
Allow the vegetable to simmer on a low flame for around 5 minutes.
Next, in the blender, mix together the gram flour and water (around 1/2 cup).
Add this mix to the vegetable.
Simmer the vegetable for another 5 minutes.
Make sure that the gram flour cooks and the spices lend themselves to the vegetables.
Presentation:
Very gently add the garnish (fresh coriander leaves chopped fine) and even use a sprig or two of mint if it is available in the kitchen to add to the flavor of the dish.
