BESAN SAAG

besan saag

(Bay~sun Sah~aagh)

(Gram Flour Curry with Fried Dumplings)

Serves – 4

 

Ingredients

(For Besan saag)

Bengal gram flour – 5 tsp.

Brinjal (medium size) – 1 no.

Potatoes (large) – 2 nos.

Dried raw mango – 4 pieces

Salt – to taste

Asafoetida – pinch

Green chillies – 3 nos.

Cumin seeds ½ tsp.

Oil -1 tblsp.

Curry leaves – 2 sprigs

Turmeric powder ½ tsp.

Coriander leaves – 1 tblsp. (for garnish)

(For Pakodis)

Gram flour – 4 tblsp.

Salt to taste

Dry coriander seeds – 1 tblsp. (ground coarsely)

Oil – 1 tblsp.

Oil – for frying

OR

 (For Ghantias)

Gram flour – 5 tblsp.

Salt to taste

Dry coriander seeds (ground) – 1 tblsp.

Oil – 2 tblsp.

Method 

(Besan Saag)

1.)    Make a very thin, watery batter of the gram flour & water.

2.)    In a toap, heat oil. When hot, add cumin seeds, chopped green chillies, asafoetida and curry leaves. Allow it to temper.

3.)    Add the gram flour batter to this tempered mixture.

4.)    Put this mixture on a high flame. Add dried raw mango, turmeric powder and salt. Let it boil.

5.)    Once the Besan Saag starts boiling, add medium pieces of potatoes and lower the flame to a simmer.

6.)    When the potatoes turn tender, add chopped medium sized pieces of brinjals, the Pakodis or the Ghantias. Boil the mixture again.

7.)    Once the brinjals turn tender, the Besan Saag is ready. Garnish with chopped coriander leaves. Serve hot.

 (For Pakodis)

1.)    Combine all the ingredients with water to make a thick batter. Mix well.

2.)    Heat the oil on a medium flame in a kadai.

3.)    With the hand, take out small pieces from the batter and put in the kadai for frying.

4.)    Fry till the Pakodis are nearly done or lightly golden brown in color.

5.)    Remove, drain off the excess oil and keep aside. The Pakodis are to be added to the Besan Saag in the final boil.

(For Ghantias)

1.)    Combine all the ingredients with water to make semi-soft dough.

2.)    Mould the dough in the shape of a log.

3.)    Steam the roll till they are done.

4.)    Once cooked, cut the log into small pieces and keep aside.

5.)    The Ghantias are also to be added to the Besan saag in the final boil.

The above two additions (i.e. Pakodis and Ghantias) are optional. Besan Saag can also be made without them.

To serve

Besan Saag is served piping hot with Choka for Lunch.

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