Osan

Method

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Green gram topping

1. 1

   Soak the whole green gram in a toap (pot) for 1 hour.

2. 2

   Pick it over, wash it and boil it in water.

3. 3

   Strain the boiled green gram. Keep the strained water aside — it is used in the osan — and keep the green gram aside too.

4. 4

   Put the green gram back into a toap with ¼ tsp salt and the turmeric and mix. Set the toap on a tawa (flat griddle) over a slow flame and cook for 10–15 minutes.

Osan

1. 5

   Heat the 2 tbsp oil in a lo ji kadai (cast-iron wok). When it is hot, add the chopped green chillies, ¼ tsp asafoetida, curry leaves and cluster beans.

2. 6

   As soon as the tempering starts, pour in the saved green-gram water and 1 litre of water, and bring to a boil.

3. 7

   Separately, whisk the gram flour with a little water into a smooth batter; this is the thickener.

4. 8

   Boil the pot for 15–20 minutes, then move it to a toap. Add the gram-flour batter, the peeled and chopped potatoes, the brinjal, the dried raw mango and the remaining ¼ tsp salt, and cook on a medium flame.

5. 9

   When the potatoes and brinjal are tender and the osan has thickened slightly, it is ready. Garnish with chopped coriander.