Goan Patal Bhaji

Goan Patal bhaji is a spicy white peas coconut based curry served in Goan local cafes for breakfast. It is even served along with sukki bhaji and then it is termed mix bhaji. 

Measurement: 1 cup = 180 ml

Serves: 3

Ingredients:

1. White peas (soaked overnight) - 3/4 cup
2. Onion - (sliced) 1 medium size, (chopped) 1 small size
3. Fresh scrapped coconut - (3 tbsp)
4. Turmeric powder - 1/4 tsp
5. Chilly powder - 1/2 tsp
6. Garam masala - 1/2 tsp
7. Cloves - 2 to 3  
8. Cinnamon - a tiny piece 
9. Star anise - 2 to 3 petals (seeds removed)
10. Fennel seeds - a pinch
11. Peppercorns - 5
12. Mace - a tiny petal
13. Coriander seeds - 1/2 tsp
14. Tamarind (optional) - a tiny piece
15. Oil - 2 tbsp
16. Salt to taste
17. Coriander leaves (chopped) - 1 tsp

Procedure:

• Boil white peas and keep them aside.
• Heat 1 tbsp oil in a wok.
• Add cloves, cinnamon, fennel seeds, peppercorns, star anise, coriander seeds and mace.
• Fry till spices give out aroma and remove.
• Add sliced onion and fry till golden brown.
• Add coconut and stir fry till it turns slightly brown.
• Grind spices with onion, coconut and tamarind by adding little water.
• Heat 1 tbsp oil in a cooking pan and chopped onion.
• Fry till translucent.
• Add garam masala and boiled peas. ( 2 tbsp boiled peas to be mashed and added)
• Add turmeric powder, chilly powder and salt to taste.
• Add required quantity of water and cook on high flame for 5 min.
• Add ground paste.
• Stir well and simmer for 2 - 3 min.
• Add coriander leaves.
• Serve with pav or puri.

Tip: 

• You may make it more spicy.
• You may use 2 Goan red chillies while roasting spices and avoid chilly powder.
• If you like this bhaji, then you may also like tomaat bhaji and salad bhaji, which are commonly served in Goan local cafes.