Dinner · Raat jo Khado
Vatana Tamatay jo Saag
Spiced peas, tomato and potato curry
A homely, mildly spiced Sindhi–Bhatia vegetable of green peas (vatana), potatoes and tomatoes (tamatay), where the sweetness of the peas balances the tang of the tomatoes and raw mango powder. It can be cooked dry (dinner, with phulko) or as a semi-thick gravy (lunch, with Dar-Choka).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients
For tempering & cooking
For garnish
Method
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Prepare the vegetables. Shell and wash the peas, peel the potatoes and cut them into small pieces, and wash and finely chop the tomatoes.
Temper the spices. Heat the oil over a medium flame. Add the asafoetida and chopped green chillies and let them release their aroma and begin to pop.
Cook the peas and potatoes. Add the potatoes and peas and stir to coat them with the tempering. Add the turmeric, salt and 1 cup of water. Cover and cook over a medium flame for , until the potatoes are tender.
Add the tomatoes and spices. Add the chopped tomatoes, red chilli powder, coriander powder and raw mango powder. Mix well and cook a few more minutes, until the tomatoes soften and blend in.
Adjust the consistency. For the dry version, cook until all the moisture evaporates and the vegetables are lightly coated. For the gravy version, add a little extra water and simmer to a semi-thick consistency.
Top with chopped coriander and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Add a small spoon of ghee just before serving for richer flavour; fresh peas are best but frozen peas work out of season; a few fresh fenugreek leaves added with the tomatoes give a more earthy taste.
Dry version (dinner)
Cook off all the moisture as in step 5; serve with phulko.
Gravy version (lunch)
Add a little extra water in step 5 and simmer to a semi-thick gravy; serve with Dar-Choka.
Cauliflower or capsicum
Add cauliflower florets or capsicum for more texture and flavour.
With ginger
Add a small piece of finely chopped ginger during the tempering for warmth.
Thicker gravy
Stir in a spoon of gram flour mixed with water.
Serve with
The dry version is typically served with hot phulko for dinner; the gravy version suits lunch with Dar-Choka.
Recipes mentioned here
Nutrition
EstimatedPer serving
190 kcal
- Protein
- 5 g
- Carbohydrate
- 26 g
- Fat
- 9 g
The recipe serves 3–4.
Whole recipe
680 kcal
- Protein
- 17 g
- Carbohydrate
- 90 g
- Fat
- 30 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Refrigerate in an airtight container up to 2 days and reheat gently; the potatoes and peas can be pre-boiled to save time.
About this dishHealth notes, Cultural note, Did you know?
Health notes
Peas supply plant protein, fibre, iron and vitamins A, C and K; tomatoes contain lycopene; potatoes give energy-rich carbohydrate.
Cultural note
The dish reflects Sindhi and Bhatia home cooking, which uses seasonal produce and minimal spices; the dry and gravy versions suit different meals.
Did you know?
Green peas are botanically legumes, and pairing them with tomatoes is common because the peas' sweetness balances the tomatoes' acidity.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos