OSAN

(Green Gram & Vegetable Curry)

Recipe Overview

Osan is a traditional Thathai Bhatia curry made using whole green gram and seasonal

vegetables, gently simmered in a lightly spiced, tangy gravy. It is typically served alongside

rice topped with boiled green gram, creating a wholesome and balanced meal. Known for

its comforting and nourishing qualities, Osan is a staple in everyday Bhatia cuisine.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main Course

– Preparation Time: 1 hour (including soaking)

– Cooking Time: 40–45 minutes

– Total Time: ~1 hour 45 minutes

– Serves: 4

Ingredients

For the Green Gram (Topping)

– Whole green gram – 2 cups

– Salt – ¼ tsp.

– Turmeric powder – ¼ tsp.

For the Osan Curry

– Gram flour – 4 tsp.

– Cluster beans – 4–5 nos.

– Potatoes – 2 nos.

– Brinjal – 1 no. (medium-sized)

– Turmeric powder – ½ tsp.

– Green chillies – 3–4 nos.

– Curry leaves – 2 sprigs

– Asafoetida – ¼ tsp.

– Dried raw mango – 4 pieces

– Oil – 2 tbsp.

– Salt – ¼ tsp. (or to taste)

– Coriander leaves – 1 tbsp. (for garnish)

– Water – approx. 1 litre + reserved green gram water

Method 

Step 1: Soaking & Cooking the Green Gram

– Wash and soak the whole green gram in water for 1 hour.

– Boil the soaked green gram until tender.

– Strain and reserve the cooking water.

– In a vessel, mix the boiled green gram with salt and turmeric powder.

– Place on a tawa over a low flame and cook for 10–15 minutes.

– Keep aside—this will be used as a topping while serving.

Step 2: Preparing the Base for Osan

– Clean and chop the cluster beans, potatoes, and brinjal into medium-sized pieces.

– Heat oil in a deep woki (Lo ji Kadai) on a medium flame.

– Add chopped green chillies, asafoetida, and curry leaves.

– Add the cluster beans and sauté briefly.

Step 3: Building the Curry

– Add the reserved green gram water along with approximately 1 litre of fresh water.

– Bring the mixture to a boil.

Step 4: Thickening the Osan

– In a separate bowl, mix gram flour with water to form a smooth, lump-free batter.

– Transfer the boiling mixture into a deep vessel (toap).

– Add the gram flour batter while stirring continuously.

Step 5: Adding Vegetables & Final Cooking

– Add chopped potatoes, brinjal, dried raw mango pieces, and salt.

– Cook on a medium flame, stirring occasionally.

– Allow the vegetables to cook until tender.

– Simmer until the curry reaches a slightly thick, flowing consistency.

Step 6: Garnishing

– Garnish with freshly chopped coriander leaves.

– Serve hot.

Serving Suggestions

Osan is traditionally served hot with

– Chokha (steamed rice) – https://panjakhada.com/choka/ topped with

Ufra Moonga (boiled green gram)

– Naram Khichdi – https://panjakhada.com/choka/

This combination creates a wholesome, comforting meal.

Chef’s Tips

– Always use the reserved green gram water—it enhances both flavour and nutrition.

– Ensure the gram flour batter is lump-free before adding to avoid uneven texture.

– Adjust tanginess by varying the quantity of dried raw mango.

Nutritional Insights

– Rich in plant protein and fibre from green gram.

– A balanced dish combining lentils and vegetables.

– Light yet nourishing, suitable for regular meals.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2–3 days.

– Reheat with a little water to adjust consistency.

– Flavours deepen over time, enhancing taste the next day.

Did You Know?

– Osan is traditionally paired with rice and lentils to create a complete protein meal.

– The use of gram flour as a thickening agent is a common technique in Bhatia cuisine.

Cultural Notes

Osan is a staple dish in Thathai Bhatia households, often forming part of a simple yet

nourishing daily meal. The combination of Osan with rice and green gram reflects the

community’s emphasis on balanced, wholesome eating, where flavour, nutrition, and

tradition come together seamlessly.