The Vatanyacha Phadna Recipe is a simple stir fry of the Sugar Snap Peas. Spring brings fresh sugar snap peas into the season and Vatanyacha Phadna is a simple and delicate dish that makes the most of these jade beauties.
Black pepper adds a punch to this recipe, while the caramelised pods sprinkled with grated coconut yield a sweeter taste. You can also make the dish from petit pois or any other variety of tender, sweet peas.
Serve Vatanyacha Phadna with Khandeshi Dal and Phulkas for a weeknight dinner.
If you like this recipe, you can also try other dry vegetable recipes such as
Cuisine: Maharashtrian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 40 M
To begin making the Vatanyacha Phadna Recipe (Sugar Snap Peas Stir Fry), we will cook it in a single pot. The snap peas cooked really quickly, so simply stir frying in the pan works well.
To begin, heat a teaspoon of oil in a stir fry pan and add the cracked pepper and sesame to the oil. Allow it to crackle for a few seconds.
Add the sugar snap peas, season with salt, cover the pan and cook till the sugar snap peas are lightly caramelised and cooked.
Check the salt and spice levels and adjust to suit your taste. Once the peas are cooked, turn off the heat and stir in the coconut.
Transfer the Peas Stir Fry to a serving dish.
Serve Vatanyacha Phadna with Khandeshi Dal and Phulkas for a weeknight dinner.