Karwar NKGSB Style Vataane Ananasaa Shaak Recipe – Pineapple & White Peas Sabzi
Description:
Karwar NKGSB Style Vataane Ananasaa Shaak is a traditional, sweet, and tangy dish that beautifully combines the flavors of dried white peas (Safed Vatana) and pineapple (Ananas) in a coconut-based gravy. This vegetarian recipe is a delicacy in Karnataka’s NKGSB cuisine, offering a blend of textures and flavors perfect for any main course. The combination of jaggery and tangy pineapple with freshly ground spices makes this dish a flavorful treat for the palate.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Pineapple | 3 cups, chopped into chunks, with the core and tiny thorns removed |
| Dried Yellow/White Peas | 1/2 cup, soaked overnight and cooked |
| Onion | 1, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Jaggery | 1 1/2 tablespoons |
| Salt | To taste |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Ingredients for Paste
| Ingredient | Quantity |
|---|---|
| Coriander Seeds (Dhania) | 1 1/2 tablespoons |
| Dry Red Chillies | 4 |
| Oil | 1/2 teaspoon |
| Fresh Coconut | 3/4 cup, grated |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 200 kcal |
| Protein | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Fats | 8 g |
| Sugars | 12 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time Required |
|---|---|
| Prep Time | 25 minutes |
| Cooking Time | 30 minutes |
| Total Time | 55 minutes |
Instructions
Step 1: Preparing the White Peas
- Begin by washing and soaking the dried white peas (Safed Vatana) overnight in ample water.
- Drain the peas in the morning and rinse thoroughly under running water.
- Transfer the soaked peas to a pressure cooker, add 1/2 cup of water, and pressure cook for 3 whistles on medium flame.
- After the whistles, lower the heat and cook for an additional 2–3 minutes.
- Turn off the flame, allow the pressure to release naturally, then drain and set the cooked peas aside.
Step 2: Making the Spice Paste
- Heat 1/2 teaspoon of oil in a small pan over medium heat.
- Add the coriander seeds and dry red chilies to the pan. Roast them until aromatic and lightly browned.
- Transfer the roasted spices to a blender jar along with the grated coconut.
- Blend into a smooth paste using a few tablespoons of water. Set this aside.
Step 3: Preparing the Pineapple & Peas Sabzi
- Heat 1 tablespoon of oil in a deep pan or kadhai over medium heat.
- Add mustard seeds and let them splutter. Once they crackle, add the asafoetida (hing) and stir briefly.
- Toss in the finely chopped onions and sauté until they turn translucent and slightly golden.
- Add the turmeric powder and mix well.
Step 4: Combining Ingredients
- Add the cooked white peas and pineapple chunks to the pan. Stir to combine.
- Pour in the prepared coconut spice paste and mix thoroughly.
- Add jaggery and salt to taste. Stir to blend the flavors.
Step 5: Cooking the Shaak
- Add water as needed to achieve the desired consistency for the gravy.
- Simmer the mixture on low heat for 8–10 minutes, allowing the flavors to meld beautifully.
- Taste and adjust salt or sweetness as required.
Step 6: Garnish and Serve
- Turn off the heat and let the sabzi cool slightly.
- Garnish with freshly chopped coriander leaves if desired.
- Serve hot with steamed rice, chapati, or roti for a wholesome and delicious meal.
Enjoy this Karwar NKGSB Style Vataane Ananasaa Shaak – a unique blend of sweet, tangy, and savory flavors that bring traditional Karnataka cuisine to life!
