Alsanyachi Bhaji with Ladi Pav

Instructions

1. 1

   Pressure Cook the Cowpeas

   • Drain the overnight-soaked cowpeas and rinse them well.
   • Transfer the cowpeas to a pressure cooker. Add 2 cups of fresh water and a pinch of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until they are soft but still hold their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water; set it aside with the cooked cowpeas.
2. 2

   Prepare the 'Vatan' (Masala Paste)

   • Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown.
   • Add the grated coconut and roast on low heat for 3-4 minutes, stirring continuously, until it becomes fragrant and light brown. Avoid burning it.
   • Turn off the heat and let the onion-coconut mixture cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add the chopped ginger, garlic, and green chilies.
   • Grind to a smooth paste, adding up to 1/4 cup of water as needed to facilitate grinding.
3. 3

   Make the Curry Base

   • Heat the remaining 2 tbsp of oil in a kadai or a deep pan over medium heat.
   • Add the mustard seeds and let them splutter. Follow with cumin seeds and hing, and sauté for 30 seconds.
   • Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
   • Add the finely chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
4. 4

   Simmer the Bhaji

   • Add the ground 'Vatan' (masala paste) to the pan. Sauté for 5-7 minutes on low-medium heat, stirring occasionally, until the paste thickens and you see oil separating from the sides.
   • Stir in the turmeric powder, red chili powder, and goda masala. Cook for one more minute until the raw smell of the spices disappears.
   • Add the cooked cowpeas along with their reserved cooking water. Add salt and the grated jaggery (if using). Mix everything well.
   • If the gravy is too thick, add up to 1 cup of hot water to achieve your desired consistency.
   • Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
5. 5

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving.
   • Serve Alsanyachi Bhaji hot with steamed rice, jowar bhakri, or chapati.