Goan Style Patol Bhaji Recipe – Green Peas Curry
Introduction:
The Goan Style Patol Bhaji is a vibrant and flavorful green peas curry that comes from the coastal region of Goa, India. This vegetarian delight is a perfect combination of tangy tamarind, aromatic spices, and the natural sweetness of jaggery, giving it a unique flavor profile that perfectly complements Indian breads like pav or rice. It’s a wholesome dish that’s not only easy to prepare but also healthy and filling, making it a great choice for lunch or dinner. So, let’s dive into the preparation of this traditional Goan recipe that promises a mouth-watering experience!
Ingredients for Goan Style Patol Bhaji Recipe
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana) | 1/2 cup (soaked overnight) |
| Jaggery | 2 teaspoons |
| Tamarind Water | 1 cup |
| Salt | To taste |
| Sunflower Oil | For frying |
| Onion | 1, chopped |
| Fresh Coconut | 3 tablespoons, grated |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1-1/2 teaspoons |
| Cloves (Laung) | 3 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Sichuan Peppercorns | 1 teaspoon |
| Garlic | 4 cloves |
| Ginger | 1 inch, chopped |
| Nutmeg | 1/4 teaspoon |
| Star Anise | 1 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
Preparation Time:
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
Servings:
- Serves: 4
Cuisine:
- Cuisine: Goan
Course:
- Course: Lunch
Diet:
- Diet: Vegetarian
Instructions for Making Goan Style Patol Bhaji (Green Peas Curry):
-
Prepare the Green Peas:
Begin by washing the dried green peas (vatana) thoroughly. Soak them in plenty of water overnight to soften. This step is crucial to ensure that the peas cook properly and absorb all the flavors from the spices. -
-
Roast the Spices:
Heat a pan over medium flame and add sunflower oil. Once the oil is hot, add the whole spices: coriander seeds, dry red chilies, cinnamon stick, Sichuan peppercorns, cloves, star anise, cumin seeds, and fennel seeds. Fry the spices for about 10 seconds until the aroma is released, filling your kitchen with a beautiful fragrance. -
Sauté Onions and Aromatics:
Next, add the chopped onion to the pan along with ginger and garlic. Sauté the ingredients until the onions turn translucent, stirring occasionally to avoid burning. The ginger and garlic will infuse the oil, adding depth to the curry’s flavor. -
Add Grated Coconut:
Now, add the freshly grated coconut to the pan and sauté the mixture further until the coconut turns golden brown. This will help release the natural oils from the coconut, giving the curry a rich and creamy texture. -
Grind the Spice Mix:
Once the mixture has cooled, transfer it to a blender or mixer jar. Add a little water and grind the mixture into a smooth paste. This will form the flavorful base for your Goan Style Patol Bhaji. -
Cook the Curry:
In a pressure cooker, heat the ground paste along with the soaked green peas. Add turmeric powder, jaggery, tamarind water, and salt to taste. Stir well to combine all the ingredients. Add about 1/2 cup of water to adjust the consistency of the curry. -
Pressure Cook the Bhaji:
Close the pressure cooker lid and cook the Patol Bhaji for about 3 whistles. After the 3rd whistle, turn off the heat and allow the pressure to release naturally. This will help the peas cook thoroughly and soak up all the flavors from the spices and tamarind. -
Serve the Goan Style Patol Bhaji:
Once the pressure has released, open the pressure cooker and transfer the cooked Patol Bhaji to a serving bowl. Serve the curry piping hot with sukhi bhaji (a dry vegetable preparation) and Homemade Whole Wheat Pav or Ladi Pav on the side. This combination makes for a satisfying meal, perfect for breakfast or lunch.
Serving Suggestions:
For a more authentic Goan meal experience, serve the Patol Bhaji with soft pav (Indian bread rolls) or steamed rice. The sweetness of the jaggery, tanginess from the tamarind, and the aromatic spices will leave you craving for more.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 180-200 kcal |
| Carbohydrates | 34g |
| Protein | 7g |
| Fat | 4g |
| Fiber | 6g |
| Sugar | 6g |
| Sodium | 250mg |
| Potassium | 340mg |
| Vitamin A | 2% of Daily Value |
| Vitamin C | 15% of Daily Value |
| Calcium | 6% of Daily Value |
| Iron | 10% of Daily Value |
Tips for Best Results:
- Soaking Peas: Make sure to soak the green peas for at least 6-8 hours or overnight. This will reduce the cooking time and ensure the peas are tender.
- Adjust Sweetness and Tanginess: You can adjust the amount of jaggery and tamarind water to suit your taste. If you prefer a sweeter curry, add more jaggery; for a tangier flavor, increase the tamarind water.
- Consistency of the Curry: If you like a thicker curry, reduce the water quantity; if you prefer it more soupy, add extra water during cooking.
Conclusion:
Goan Style Patol Bhaji is a delightful green peas curry that captures the essence of Goan cuisine with its aromatic spices, tangy tamarind, and sweet jaggery. It’s a perfect vegetarian option that can be enjoyed by everyone, offering a unique blend of flavors that’s both comforting and satisfying. Whether you serve it with pav or rice, this dish is sure to bring the flavors of Goa straight to your table. Enjoy the experience of cooking this vibrant dish and savor every bite of this traditional Goan curry!
