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

Ingredients for Paste

Nutritional Information (Per Serving)

Preparation Time

Instructions

Step 1: Preparing the White Peas

1. Begin by washing and soaking the dried white peas (Safed Vatana) overnight in ample water.
2. Drain the peas in the morning and rinse thoroughly under running water.
3. Transfer the soaked peas to a pressure cooker, add 1/2 cup of water, and pressure cook for 3 whistles on medium flame.
4. After the whistles, lower the heat and cook for an additional 2–3 minutes.
5. Turn off the flame, allow the pressure to release naturally, then drain and set the cooked peas aside.

Step 2: Making the Spice Paste

1. Heat 1/2 teaspoon of oil in a small pan over medium heat.
2. Add the coriander seeds and dry red chilies to the pan. Roast them until aromatic and lightly browned.
3. Transfer the roasted spices to a blender jar along with the grated coconut.
4. Blend into a smooth paste using a few tablespoons of water. Set this aside.

Step 3: Preparing the Pineapple & Peas Sabzi

1. Heat 1 tablespoon of oil in a deep pan or kadhai over medium heat.
2. Add mustard seeds and let them splutter. Once they crackle, add the asafoetida (hing) and stir briefly.
3. Toss in the finely chopped onions and sauté until they turn translucent and slightly golden.
4. Add the turmeric powder and mix well.

Step 4: Combining Ingredients

1. Add the cooked white peas and pineapple chunks to the pan. Stir to combine.
2. Pour in the prepared coconut spice paste and mix thoroughly.
3. Add jaggery and salt to taste. Stir to blend the flavors.

Step 5: Cooking the Shaak

1. Add water as needed to achieve the desired consistency for the gravy.
2. Simmer the mixture on low heat for 8–10 minutes, allowing the flavors to meld beautifully.
3. Taste and adjust salt or sweetness as required.

Step 6: Garnish and Serve

1. Turn off the heat and let the sabzi cool slightly.
2. Garnish with freshly chopped coriander leaves if desired.
3. 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!