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Sumptuous fare
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Try your hand at Saraswat cuisine
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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 gm.
Onions, chopped — 250 gm.
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 and jaggery to taste
Chili powder — 1 tsp
Method
Apply salt, jaggery, and 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 gm.
Coconut gratings — 60 gm.
Tamarind — 30 gm.
Salt and 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 — ½ kg, cut breadth wise in two
Cooked rice — 100 gm.
Salt and pepper to taste
Tomato ketchup — 2 tbsp
Groundnut oil for frying breadcrumbs — 30 gm.
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 breadcrumbs and rice flour. Deepfry till golden brown.
O.P. KHANTWAL
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