Lunch · Sakhree
Vari Vanghar jo Saag
Fried lentil dumplings with aubergine
A rustic, mildly spiced and tangy (khatto, from dried raw mango) lunch curry of brinjal and potato, lightly mashed into a semi-thick gravy, with fried lentil dumplings (varis) simmered in.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
Tap a number to tick off a step. Tap a time to start a timer.
Make and fry the varis separately, as in Guvar Vadi jo Saag, and set them aside.
Peel the potatoes and cut them, along with the brinjal, into medium-sized pieces.
Heat the oil in a deep pan on a medium flame. Add the chopped green chillies and asafoetida and temper until aromatic and the chillies begin to pop.
Add the vegetables, salt and turmeric. Pour in the 2 cups of water, add the dried raw mango pieces, stir, and bring to a boil.
Reduce the flame and cook until the potatoes are tender. Mash the vegetables lightly to get a semi-thick, rustic consistency.
Add the fried varis and simmer for about so they soften and take on the flavours.
Garnish with finely chopped coriander and serve hot.
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
Mash the vegetables only lightly so the gravy thickens naturally. Add the varis towards the end so they do not turn soggy. Adjust the water; the traditional consistency is medium-thick.
Serve with
Traditionally served at lunch with Saaya Choka (turmeric rice).
Recipes mentioned here
Nutrition
EstimatedPer serving
160 kcal
- Protein
- 5 g
- Carbohydrate
- 31 g
- Fat
- 2 g
The recipe serves 3–4.
Whole recipe
550 kcal
- Protein
- 19 g
- Carbohydrate
- 107 g
- Fat
- 7 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
Good to know
Storage
Best fresh, because the varis soften over time. Keeps in the fridge for 1–2 days; reheat gently with a little water.
About this dishDid you know?, Cultural note
Did you know?
Varis are sun-dried or fried lentil dumplings used in Sindhi and Bhatia cooking, and dried raw mango gives the dish its signature tang.
Cultural note
A classic of resourceful Thathai Bhatia home cooking, making a hearty meal from simple vegetables and preserved lentil dumplings.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos