Lunch · Sakhree
Pappad Vanghar jo Saag
Poppadum & aubergine curry
A thin, fairly watery lunch saag of brinjal and potato in a chilli-and-hing tempering, with pieces of red masala poppadum stirred in. It is soured (khatto) at the end with raw mango powder or ground pomegranate seeds.
Ingredients
Make
Method
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Heat the oil in a toap (pot) on a medium flame. When hot, add the chopped green chillies and asafoetida and let them temper.
When the chillies start popping, add the chopped brinjal and small pieces of potato. Add the turmeric, salt and 3 cups of water.
Cook for , or until the potatoes are done. Break the red masala poppadum into small pieces, add them, and stir well.
Add the raw mango powder (or the ground pomegranate seeds) and cook a few minutes more. The finished saag is on the thin side.
Serve hot, garnished with chopped coriander.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The souring agent is a choice: raw mango powder or ground pomegranate seeds, 1 tsp either way.
Serve with
Served hot with Saaya Choka (turmeric rice) at lunch.
Recipes mentioned here
Nutrition
EstimatedPer serving
220 kcal
- Protein
- 5 g
- Carbohydrate
- 36 g
- Fat
- 8 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
440 kcal
- Protein
- 9 g
- Carbohydrate
- 71 g
- Fat
- 15 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos