Recipe Overview

Vari Vanghar jo Saag is a rustic and flavourful Thathai Bhatia curry that combines soft

vegetables like brinjal and potatoes with fried lentil dumplings (varis). The dish is mildly

spiced, tangy from dried raw mango, and has a comforting, slightly mashed

consistency that allows the varis to absorb the rich flavours of the curry.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main Course

– Preparation Time: 15–20 minutes

– Cooking Time: 35–40 minutes

– Total Time: ~1 hour

– Serves: 3–4

Ingredients

– Brinjal (large) – 1 no.

– Potatoes (medium-sized) – 2 nos.

– Dried raw mango – 3–4 pieces

– Turmeric powder – ½ tsp.

– Green chillies – 4–5 nos.

– Oil – 1 tsp.

– Water – 2 cups

– Asafoetida – a pinch

– Salt – to taste

– Coriander leaves – 1 tbsp. (for garnish)

– Varis – 4 nos. (fried lentil dumplings)

Method 

Step 1: Preparation of Varis

– Prepare and fry the varis separately as per the method used in traditional recipes

(such as Guvar Vadi jo Saag).

– Keep the fried varis aside.

Step 2: Preparing the Vegetables

– Peel and cut the potatoes and brinjal into medium-sized pieces.

Step 3: Tempering the Base

– Heat oil in a deep pan on a medium flame.

– Add chopped green chillies and asafoetida.

– Allow the mixture to temper until aromatic and the chillies begin to pop.

Step 4: Cooking the Curry

– Add the chopped vegetables to the pan.

– Add salt and turmeric powder, and mix well.

– Pour in 2 cups of water and add the dried raw mango pieces.

– Stir and bring the mixture to a boil.

Step 5: Simmering & Texture

– Reduce the flame and allow the vegetables to cook until the potatoes are tender.

– Lightly mash the vegetables to create a semi-thick, rustic consistency.

Step 6: Adding Varis & Final Cooking

– Add the fried varis to the curry.

– Let the saag simmer for about 15 minutes, allowing the varis to soften and

absorb the flavours.

Step 7: Garnishing

– Garnish with finely chopped coriander leaves.

– Serve hot.

Serving Suggestions

Vari Vanghar jo Saag is traditionally served for lunch with:

• Saaya Choka (Turmeric rice) – https://panjakhada.com/saaya-choka/

Chef’s Tips

– Lightly mash the vegetables to enhance the texture and help the gravy thicken naturally.

– Add the varis only towards the end to prevent them from becoming too soggy.

– Adjust water depending on the desired consistency—traditionally medium-thick.

Nutritional Insights

– Combines vegetables with lentil-based dumplings, offering a balance of fibre

and plant protein.

– Lightly spiced and easy to digest.

– A wholesome, home-style preparation.

Storage & Make-Ahead Tips

– Best enjoyed fresh as the varis tend to soften over time.

– Can be refrigerated for up to 1–2 days.

– Reheat gently, adding a little water if required.

Did You Know?

– Varis are sun-dried or fried lentil dumplings commonly used in traditional Sindhi and Bhatia

cooking to add texture and protein to simple vegetable curries.

– The addition of dried raw mango gives this dish its signature tangy depth.

Cultural Notes

Vari Vanghar jo Saag is a classic example of resourceful cooking in Thathai Bhatia

households—transforming simple vegetables and preserved lentil dumplings into a

hearty, flavourful meal. It reflects the community’s emphasis on balance, texture,

and everyday nourishment.