Vatana Makai Nu Shaak ( Jain Recipe)
by Tarla Dalal
Um, the magic starts with the simple tempering of cumin seeds and proceeds right through till the addition of soft and succulent coconut. Indeed, the Vatana Makai nu Shaak is one of the most flavourful ways to prepare green peas and sweet corn. While capsicum and tomatoes add volume and flavour to the recipe, ground peanuts lend an exciting crunch and nuttiness to the whole dish. Serve it hot and fresh with rotis or rice, as you wish.
Vatana Makai Nu Shaak ( Jain Recipe) recipe - How to make Vatana Makai Nu Shaak ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3/4 cup boiled green peas
3/4 cup boiled sweet corn kernels (makai ke dane)
1 1/2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped capsicum
1/4 cup crushed peanuts
1/2 cup finely chopped tomatoes
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup freshly grated coconut
- Method
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the capsicum and sauté on a medium flame for 1 minute.
- Add the peanuts, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
- Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the green peas, corn, green chilli paste, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the coconut and ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
| Energy | 149 cal |
| Protein | 5.6 g |
| Carbohydrates | 13.4 g |
| Fiber | 5.1 g |
| Fat | 8.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 180.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 29.5 mg |
| Folic Acid | 36.6 mcg |
| Calcium | 25.3 mg |
| Iron | 1.2 mg |
| Magnesium | 34.3 mg |
| Phosphorus | 105.2 mg |
| Sodium | 9.2 mg |
| Potassium | 196.9 mg |
| Zinc | 0.5 mg |