Besan Saag

Method

Tap a number to tick off a step.

Besan Saag

1. 1

   Stir the gram flour into enough water to make a very thin, runny batter.

2. 2

   Heat the oil in a toap (pot). When it is hot, add the cumin seeds, asafoetida, sliced brinjal, chopped green chillies, chopped ginger, dried red chilli and curry leaves, and let them temper (sizzle in the hot oil).

3. 3

   Pour the gram-flour batter into the tempered mixture, then add 1 cup of water.

4. 4

   Put the pot on a medium flame. Add the dried raw mango, turmeric and salt, and let it come to a boil.

5. 5

   Once it is boiling, add medium-sized pieces of potato and the clove, and lower the heat to a simmer.

6. 6

   When the potato is tender, add the pakodis or ghantias (if using) and bring the pot back to a boil.

7. 7

   When the brinjal has turned tender, the saag is ready. Garnish with chopped coriander and serve hot.

Pakodis

1. 8

   Mix all the pakodi ingredients with water into a thick batter.

2. 9

   Heat oil on a medium flame in a kadai (wok).

3. 10

   Pinch off small lumps of batter by hand and drop them into the oil.

4. 11

   Fry until nearly done or lightly golden brown. Lift out, drain off the excess oil and set aside. They go into the saag during its final boil.

Ghantias

1. 12

   Mix all the ghantia ingredients with water into a semi-soft dough.

2. 13

   Shape the dough into a log.

3. 14

   Steam the log until it is cooked through.

4. 15

   Cut the cooked log into small pieces and set aside. These too are added to the saag in its final boil.