Vatanyache golee or usal is a gravy dish with green peas.
This is my mother’s specialty she loves making this vegetable ever since I remember. She makes it at least once a week even now. Whether the peas are in season or not do not matter to her ,she buys frozen peas and does this dish regularly.
Regarding me I seem to have some block in my brain as regards to this dish , I make it rarely although its an extremely simple and delicious dish, secondly every time I make it I seem to forget how I had made it and have to call up my mother to take the recipe. That’s what I did today morning I called her up as soon as the menu for the day was fixed and got the recipe from her with her usual comment “ what’s wrong why do you always forget the recipe for this simple vegetable when you make can cook unusual and much more complicated recipes” now!!!! What am I supposed to tell her or for that matter anyone else.
So now, the next alternatives were to blog about it and have the recipe written and photographed for ever….
Do you agree with me?
3 cups green peas
1 cup grated coconut
½ tsp pepper corns
marble size piece of jaggery
1 tsp mustard seeds
1 tsp hing or asafoetida
1 tsp haldi powder
oil for bagar
Take a pan, add oil when hot put mustard seeds and hing
Add haldi powder and the green peas.
Add water and salt and let them cook till soft.
Grind together coconut, peppercorns ,jaggery and chili powder .
Add this ground mixture to the cooked green peas
Let it cook .
Serve with rotis or chapattis.