SINGHI BATATAY JO SAAG

(Drumsticks with Potato Curry)

Ingredients

Drumsticks – 4 nos.
Potatoes (medium sized) – 2 nos.
Gram flour – 3 tblsp.
Green chillies – 4 nos.
Turmeric powder – ½ tsp.
Coriander powder – ½ tsp.
Red chilli powder – ½ tsp.
Tamarind – 2 tblsp.
Oil – 2 tblsp.
Asafoetida – pinch
Sugar – ¼ tsp.
Salt – to taste

Method

  1. Peel, wash & cut the potatoes into medium sized pieces and the drumsticks into 2” pieces. Boil the vegetables till tender.
  2. Prepare tamarind water – (Soak tamarind in a cup of water. Squeeze the tamarind and mix it thoroughly with the water. Strain the mixture.)
  3. In a vessel, mix gram flour with turmeric powder, red chilli powder, coriander powder, salt, sugar and tamarind water. Blend well.
  4. In a pan, heat oil on a medium flame. When hot, add chopped green chillies and asafoetida. Allow it to temper.
  5. When the green chillies start popping, add the gram flour mixture and roast it for a few minutes.
  6. Add the boiled potato pieces and drumsticks. Add 1 cup water. Cook for 10 minutes or till the gravy thickens. Adjust the seasonings and serve hot.

To serve

Singhi Batatay jo Saag is served hot with Phulko.

3 thoughts on “SINGHI BATATAY JO SAAG”

  1. Jaishrikrishna……

    really your website is a boon for us. 🙂

    Can you please tell whether this singhi saag
    should be of curry consistency to be eaten
    with rice.
    Am not clear about its consistency when it
    is ready to be eaten with phulko as suggested.

    Thanks.

  2. Hi Sharmila, Jai shri krishna
    Traditionally Singhi jo Saag is eaten with Phulko by the Bhatias. The consistency should curry consistency. This is one of the few dishes where the gravy is on the thinner side and not like a puree. The more potatoes you add in the dish, the thicker it gets.
    It is also a matter of personal preference as to how thick you want the Saag to be…enjoy the dish….

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