Thursday, June 07, 2007

Sandage Gavar Bhaaji

Sandage Gavar Bhaaji with Nachani Bhakari and pears

This meal was simple and power packed with the Sandage Gavar bhaaji. Its a taste not easy to forget.


Ingredients

1/4 kg Gavar / Flat beans
1 onion chopped
1 tomato chopped fine.
few curry leaves
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 cup sandage
2 teaspoon oil
salt to taste

First soak the sandage in water to reconstitute for 15 mins. Mean while in a small pressure cooker add oil and fry the onions in it till translucent. Add the curry leaves and stir, smell the aroma. Now stir in the tomatoes to get a nice gravy. This is the right time to add the cleaned, destringed and broken pieces of Gavar beans to the tempering. Coat beans evenly with oil. At this point add the red chili powder and turmeric powder. Drain the sandage and add to the bhaaji add the garam masala. Mix well. Do not add water. The vegetables used will release enough water to pressure cook it. Add salt to taste. Close the cover and pressure cook for 3 long whistles or 5 short whistles.

Let the PC cool and then open to check if the sandage are done. Mix thoroughly and serve with any type of roti.

This recipe is with Gavar. Similarly sandage can be cooked with brinjals, tondali err Ivy gourd, cabbage etc. Infact use just like one would use soya chunks. Thats what our mothers and their mothers and theirs did before soya chunks became popular and easily available. It takes the vegetables to a whole new level.

6 comments:

  1. I used to love this in my childhood but somehow I lost those taste buds. Will try this...

    ReplyDelete
  2. Hi Anjali!
    Sandage-gavarachi bhaaji masta distiye! I have recently got a bagful of snadge from my mom and I have been thinking of posting a recipe using it...was happy to see your post :)
    I used to love eating kacche saandge while they used to be drying in the sun...

    ReplyDelete
  3. I am quite surprised that sandage is not fried instead soaked. Nice recipe.

    ReplyDelete
  4. Looks like gavar is in season in blogworld too!Just saw gavar recipes on Manisha's blog..Looks great Anjali:)

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  5. Hi Anjali,

    Yeah i remember this veggies alot, i use to do when i was in Banglore...here it has become once in a while...Thanks for sharing dear.

    ReplyDelete
  6. Lata welcome here! Loved your blog.

    Tee my friends to like it kache but I never liked it that way. Even in the curries I developed a taste much later.

    Suganya these sandage are always soaked. You are talking of the puffed grain sandage I think that are made in the karnataka. Those are fried.

    Vini Gavar is a topic of crazy discussion going on the net for a while now.

    ReplyDelete

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