shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala |

by Tarla Dalal

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शेंगदाना वाटाण्याची भाजी रेसिपी | महाराष्ट्रीयन मूंगफली हरे मटर की सब्जी | मूंगफली और नारियल मसाला में पकाए गए हरे मटर - हिन्दी में पढ़ें (Shengdana Vatanyachi Bhaji in Hindi)

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shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | with 23 amazing images.

A rare combo, peanuts and green peas come together in this tongue-tickling Maharashtrian peanut green peas sabzi that is sure to steal your heart. Learn how to make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala |

shengdana vatanyachi bhaji, a delectable Maharashtrian dish, is a symphony of flavors and textures that tantalizes the taste buds. This culinary gem features green peas and peanuts, cooked to perfection in a rich and aromatic masala paste, creating a harmonious blend of nutty, earthy, and spicy notes.

The crushed peanuts and boiled green peas are flavoured with a traditional tempering and a paste of coconut and spices, which imparts not only a rich flavour but also a luscious texture to the shengdane ani vatane chi bhaji.

The beauty of this dish lies in its simplicity and versatility. It can be enjoyed as a side dish with roti, parathas or rice, or even served as a light and flavorful snack. The combination of green peas and peanuts provides a good source of protein and fiber, making it a wholesome and nutritious meal option.

The Maharashtrian peanut green peas sabzi dish is garnished with a generous sprinkling of coriander leaves, adding a touch of freshness and vibrancy.

pro tips to make shengdana vatanyachi bhaji: 1. You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji. 2. Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe. 3. You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness.

Enjoy shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masalaa | with detailed step by step photos.

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Shengdana Vatanyachi Bhaji recipe - How to make Shengdana Vatanyachi Bhaji

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Preparation Time: 15 mins Cooking Time: 12 mins Total Time: 27 mins 4Makes 4 servings
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Ingredients

For Shengdana Vatanyachi Bhaji
1 1/2 cups coarsely crushed peanuts
3/4 cup boiled green peas

To Be Ground Into A Smooth Paste (using 1/4 Cup Water)
1/2 cup freshly grated coconut
3 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
1 tbsp roughly chopped green chillies

Other Ingredients
2 tbsp ghee
2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies , broken into pieces
1/2 cup finely chopped onions
salt to taste

For The Garnish
1 tbsp chopped coriander (dhania)

Method

For shengdana vatanyachi bhaji

To make shengdana vatanyachi bhaji recipe, heat the ghee in a deep non-stick kadhai, add the cumin seeds, kashmiri dry chillies and onion.
Sauté on a medium flame for a 2 to 3 minutes.
Add the peanuts and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the prepared paste, 1 cup of water, salt and green peas.
Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve shengdana vatanyachi bhaji hot garnished with coriander.

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like shengdana vatanyachi bhaji recipe

shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | then do try other Maharashtrian recipes also:
- zunka recipe | jhunka | Marathi zunka bhakar | Maharashtrian zunka |
- veg Kolhapuri recipe | vegetable Kolhapuri restaurant style |

what is shengdana vatanyachi bhaji made of?

See the below image of list of ingredients for making shengdana vatanyachi bhaji recipe.

how to make the masala paste

In a mixer jar, add ½ cup freshly grated coconut. Use fresh coconut for the masala paste. Dried coconut can be used, but fresh adds a brighter, more vibrant flavor.
Add 3 cloves (laung / lavang).
Add 25 mm (1") stick cinnamon (dalchini). A small amount of cinnamon can add complexity to the flavor profile without overpowering the other ingredients.

Add 1 tbsp roughly chopped green chillies. Adjust the chilies in the masala paste to your spice preference.
Add ¼ cup water.
Blend into a smooth paste.

how to make shengdana vatanyachi bhaji

To make shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | heat 2 tbsp ghee in a deep non-stick kadhai.
Add 2 tsp cumin seeds (jeera).

Add 2 whole dry kashmiri red chillies, broken into pieces.
Add ½ cup finely chopped onions. The finely chopped onions add a bit of body and textural contrast to the bhaji. They soften as they cook, adding a subtle sweetness and depth of flavor.
Sauté on a medium flame for a 2 to 3 minutes.
Add 1½ cups coarsely crushed peanuts. The coarse crush provides a delightful textural contrast to the soft green peas and creamy coconut masala. The little bits of peanuts add a pleasant crunch that elevates the overall eating experience.
Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.

Add the prepared paste.
Add 1 cup of water.
Add salt to taste.
Add ¾ cup boiled green peas.
Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Don't overcook the green peas. They should be cooked through but still retain a slight bite.

Serve shengdana vatanyachi bhaji recipe | Maharashtrian peanut green peas sabzi | green peas cooked in peanut and coconut masala | hot garnished with coriander.

pro tips to make shengdana vatanyachi bhaji

You can grind the masala paste to a slightly coarse consistency. This will add a nice textural element to the bhaji.
Don't overcook the green peas. They should be cooked through but still retain a slight bite. You can also use frozen green peas to make this recipe.
You can squeeze a fresh lemon juice at the end brightens the flavors and cuts through the richness.