Method

1. In a pan, heat 1 tbsp oil and add whole spices: cinnamon, cloves, peppercorns, cardamom, jaivitri, and cumin. Let them crackle for a few seconds.

2. Add onions, ginger, and garlic. Sauté until onions are translucent.

3. Add shredded coconut and continue sautéing until the mixture turns golden reddish.

4. Transfer to a mixer jar, add tomatoes, and grind into a smooth paste (do not add water).

5. Heat a pot or kadai with the remaining 1 tbsp oil. Add the paste and sauté for a minute.

6. Add turmeric, red chili powder, goda masala, and salt. Mix well.

7. Add soaked chawali and potatoes. Stir well. Add hot water and jaggery. Adjust consistency.

8. Bring to a boil, cover, and cook for 20–25 minutes until the chawali is soft.

9. Garnish with fresh cilantro and serve hot.

Recipe Notes:

• Soak the black-eyed peas overnight to speed up cooking and aid digestion.

• The dry coconut gives the masala its earthy richness—don’t skip it!

• Goda masala adds authentic Maharashtrian flavor. Substitute with garam masala if unavailable.

• Add more jaggery if you prefer a sweet-spicy balance.

• Use a pressure cooker to reduce cooking time.