Friday, 30 April 2010


2 tbsp besan/gram flour
2 cups water
1 small eggplant
1 potato cut into big pieces
Salt – to taste
A pinch of hing
5 to 8 green chilies
1 tsp jeera
1 tbsp oil
Hand full curry leaves
½ tsp haldi
4 pieces dry mango/ aambeli
Coriander leaves (for garnish)

Ghantias: ½ cup besan , Salt – to taste, A pinch hing, ½ tbsp crushed coriander seeds, 1 tbsp oil & water as required

Method of making Ghantias: mix all ingredients together & make semi stiff dough. Make rolls & cut into 2 inches long pieces

Mix besan & water together to make a batter. In a sauce pan, heat oil. When hot, add cumin seeds, chopped green chilies, asafetida ,and curry leaves. Allow it to temper. Add the gram flour batter to this tempered mixture & add eggplant, salt & haldi. Let it boil on a high flame. Once it starts to boil add dry mangoes, potatoes & Ghantias. Reduce the flame to medium low. & let it simmer once the Ghantias are cooked the besan saag is ready to be served.

Garnish with coriander leaves & serve with rice.

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