(Fried Dumplings with Aubergine)


Brinjal (large) – 1 no.
Potatoes (medium sized) – 2 nos.
Dry raw mango – 3 – 4 pieces
Turmeric powder – ½ tsp.
Green chillies – 4 – 5 nos.
Oil – 1 tsp.
Water – 2 cups
Asafoetida – pinch
Salt – to taste
Coriander leaves – 1 tblsp.
Varis – 4 nos.


  1. For making varis, check method on the recipe for Guvar Vadi jo Saag.
  2. Peel and cut the potatoes and brinjal into medium size pieces.
  3. In a deep pan, heat oil on a medium flame. When hot, add chopped green chillies and asafoetida. Let it temper.
  4. When the green chillies start popping, add the vegetable pieces, salt and turmeric powder. Mix well and add 2 cups of water and the dry raw mango pieces. Stir.
  5. Bring the mixture to a boil and then lower the heat.
  6. When the potatoes become tender, mash the vegetables lightly. Add the fried Varis and let the Saag simmer for 15 minutes.
  7. Serve hot garnished with finely chopped coriander leaves.

To serve

Vari Vanghar jo Saag is eaten for Lunch with Saaya Choka

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