MIYAN JO SAAG
(Apple Gourd Vegetable)
Apple Gourd / Miyan – 5 nos.
Potatoes – 2 nos. (medium sized)
Green Chillies – 5 nos.
Asafoetida – pinch
Turmeric powder – ½ tsp.
Dry Mango Powder – ¾ tsp.
Coriander Powder – 1 tsp.
Red chilli Powder – ½ tsp.
Oil – ½ tblsp.
Salt – to taste
Coriander Leaves (for garnish) – 1 tblsp.
Peel, wash and cut the miyan and potatoes into medium size pieces.
In a kadai, heat the oil on a medium flame. When hot, add asafoetida and chopped green chillies. Allow it to temper.
When the green chillies start popping, add the chopped miyan and potatoes.
Add turmeric powder and salt. Mix well.
Cover the kadai with a water filled thali. Let it cook. Stir occasionally. Miyan jo Saag is a dry vegetable preparation. Water is not to be added in the vegetable when it is cooked. The vegetable is cooked through the heat from the water in the thali, which is placed on top of the kadai when it is being cooked.
When the miyan and potatoes are tender, remove the water filled thali and add dry mango powder, coriander powder and red chilli powder. Mix well and allow the vegetable to simmer for 5 minutes.
Garnish with chopped coriander leaves before service.