(Green Gram & Vegetable Curry)


Whole green gram – 2 cups
Gram flour – 4 tsp.
Cluster beans – 4- 5 nos.
Potatoes – 2 nos.
Brinjal (medium sized) – 1 no.
Turmeric powder ½ tsp.
Green chillies – 3 – 4 nos.
Curry leaves – 2 sprigs
Asafoetida – ¼ tsp.
Dried raw mango – 4 pieces
Oil – 2 tblsp.
Salt – ½ tsp.
Coriander leaves (for garnish) – 1 tblsp.


  1. Soak the whole green gram in a Toap for 1 hour.
  2. Clean, wash and boil the whole green gram.
  3. Strain the excess water after the green gram has boiled and keep aside.
  4. In a toap, add the boiled green gram, ¼ tsp. salt, turmeric powder and mix it. Place the toap on a tawa on a slow flame. Cook it for 10-15 minutes.
  5. The boiled green gram is to be used as a topping for boiled rice and is served along with the Osan.

Method for making Osan

  1. In a Lo ji Kadai, heat the oil. When hot, add chopped green chillies, asafoetida, curry leaves and the cluster beans.
  2. When the above starts tempering, add the green gram water, which was kept aside. To this add, 1 litre of water. Let this mixture start boiling.
  3. In a separate container, make a batter of gram flour with water (This is used as a thickening agent for the Osan)
  4. Let the mixture boil for 15-20 minutes, then shift this mixture into a toap and add the gram flour batter, peeled & chopped potatoes, brinjal, dried raw mango pieces and ¼ tsp. of salt. Cook this on a medium flame.
  5. When the potatoes and brinjal are tender and the consistency of the Osan slightly thick, it is ready to be served. 

To serve

Osan is served hot with Chokha  topped with Ufra Moonga or Naram Khichadi.

Chef’s Tip

Pakodis (refer the Besan Saag recipe for the preparation of pakodis)  can also be added to Osan. The Pakodis are added after the potatoes have become tender.

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