Oolya Watanyachi Usal

O stands for “Oh my God!! Which vegetable starts with an O??” :D Maybe Onion or Okra. But these names are English versions which aren’t commonly used in India and the recipes too are very common and limited. Nupur does make us scratch our heads for her A-Z of Indian Vegetables. :) Finally I decided to go for a traditional Maharashtrian dish called “Oolya Watanyachi Usal” for “O of Indian Vegetables”. In Marathi, Oola stands for wet and Watana stands for Dry Peas. This dish is prepared from Oola watana or matar. In case Matar or frozen peas are not available, Dry Green Peas which are soaked (overnight) and boiled (1 whishtle) can be used.

Oolya Watanyachi Usal

What you need:

1 cup Matar/Frozen Peas/ Dry Green Peas
¼ Cup chopped Corriander
½ cup grated Cocunut
4-5 Green Chillies
2-3 cloves of Garlic
1 tsp grated Ginger
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Pinch of Asafoetida
4-5 Curry Leaves
1 tsp Cumin Powder
1 tsp Garam Masala
Pinch of Turmeric
2 tsp Sugar
Salt to taste
2 cups Water
2-3 tbsp Oil

How to proceed:

1) Put corriander, coconut, chillies, ginger and garlic in a grinder and prepare a smooth paste. Add water if required to maintain consistency. Keep this paste aside when ready. This paste is called as “watan” in Marathi named after the process of grinding it in early days.
2) Heat oil and add mustard seeds, cumin seeds and asafoetida
3) As mustard seeds start spluttering, add curry leaves, garam masala, cumin powder and turmeric powder.
4) A minute later, add boiled peas and fry for 2-3 mins
5) Now add the paste/watan and mix well
6) Add 1½ cup of water or more/less as desired.
7) Add sugar and salt as required
8) Let it boil and cook for 5-10 mins
9) Garnish with corriander and serve with hot rotis/ bread.