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Sumptuous fare

Try your hand at Saraswat cuisine

SARASWAT CUISINE is very traditional with great tasting range. All the available ingredients make preparation of this cuisine easy and an enjoyable fare.

Saung

Ingredients

Potatoes, boiled, peeled, cut into dices - ½ kg
Coconut oil - 4 tbsp
Dry red chillies - 10-12
Tamarind - 20 gms
Onions, chopped - 250 gms

Method: Brown the onions in coconut oil, add potatoes and ground paste of dry red chillies and tamarind. Add little water to form a thick gravy. Simmer for 10 minutes. Serve hot.

Upkari

Ingredients

Raw bananas, washed, skinned, diced - ½ kg
Groundnut oil - 2 tbsp
Mustard seeds - ½ tsp
Blackgram dal - 1 tbsp
Coconut, grated - 60 gms
Salt & jaggery to taste
Chili powder -1 tsp

Method: Apply salt, jaggery, chilli powder to the bananas. Heat oil, add mustard seeds and black gram, add bananas and steam cook till bananas are tender and top it with coconut gratings. Serve hot.

Bhutti

Ingredients

Tender tendli - ½ kg (wash and cut ends, slice thinly)
Groundnut oil -1tbsp
Mustard oil - ½ tsp
Asafoetida - a pinch
Dried red chillies - 5
Coriander seeds -1 tsp
Black gram dal - ½ tbsp
Fenugreek seeds - ½ tsp
Garlic, chopped - 10 gms
Coconut gratings - 60 gms
Tamarind - 30 gms
Salt & jaggery to taste

Method: Prepare a seasoning with mustard seeds and asafoetida, add tendli pieces, salt and jaggery. Cover the pan and cook on low flame till it becomes tender. Lightly fry coriander seeds, fenugreek, coconut gratings, dried red chillies, black gram dal, tamarind and garlic and grind to a paste. Add this to the cooked tendli. Boil, cook till dry and serve hot.

Stuffed brinjals

Ingredients

Small round brinjals, cut breadthwise in two - ½ kg
Cooked rice - 100 gms
Salt and pepper to taste
Tomato ketchup -2 tbsp
Ground nut oil for frying bread crumbs - 30 gms

Method: Apply salt to brinjals and keep aside. Squeeze out the brinjals after 20 minutes. Half fry in oil. Scrape out the core, make a mixture using rice, salt, pepper, tomato ketchup and the brinjals core. Stuff this mixture back into the brinjals, top them up with bread crumbs and rice flour. Deep fry till golden brown.

O.P. KHANTWAL

The writer is Executive Chef at Hotel ITC Kakaitya Sheraton and Towers

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