Friday, May 19, 2017

Mitke Sanga ~ Batate Songa / Cluster Beans ~ Potato Spicy Dry Curry.

Mitke Sanga ~ Batate Songa / Cluster Beans ~ Potato Spicy Dry Curry … Songa is a Spicy Saraswat dish prepared in various combinations that goes very well with Chapati / Roti or Dal-Chawal …. For some variation I prepared this along with Mitke Sanga / Cluster Beans / Gawaar / Guwaar Phali / Gorikayi / Javalikayi … Spicy and Delicious dish …. yumz ......

Batate (Potato) Songa is a very famous Konkani Saraswat dish that is prepared almost in every home. This is a semi dry spicy dish that goes very well with roti or Dal-Chawal. In GSB Konkani home of yesteryears rice was the main staple dish for lunch and roti or chapati / poori was prepared rarely for breakfast. So this dish was served for lunch/dinner along with Dalitoy and Chawal. With changing times and people migrating to different destinations food habits have also changed. Wheat flour is available all round the world and people have adapted to roti a very healthy option into their meals. And this dish goes very well with roti / poori as it is a semi dry dish. The dish is prepared generally with potato and onions, however, with changing times and innovations in preparation of food, many a changes are adapted in preparing the same. I myself have prepared these with mushrooms, eggs, corn etc. Today I have prepared the same with cluster beans / mitke sanga and it turned out really awesome. Do try this variation and surprise your family and friends. Goes well with roti and can be carried in lunch box too. 

Ingredients :
Cluster Beans / Mitke Sanga : 200 gms
Onions : 2 medium sized.
Potato : 1 large sized or 2 medium sized.
Tomatoes : 2 medium sized.
Sambar Powder : 3 tblsp 
Asafoetida / Hing Powder : 1 tsp
Mustard Seeds / Rai : 1 tsp
Curry Leaves : 2 sprigs
Oil : 3 tblsp
Salt to taste

Snip of both side edges of the cluster beans / mitke sanga and cut them into 2 inch pieces. Wash well, drain and put them in a pressure cooker with one cup of water and pressure cook to 2 whistles. Let the pressure fall on its own. When cool enough remove the lid and keep aside.

Peel off the skin and cut the potato into Julienne of the size of cut cluster beans. Keep them ready aside. Peel off the skin and slice the onions lengthwise as thin as possible. Keep this also ready aside. Wash, wipe and chop the tomatoes into small pieces. Keep them all ready aside.

In a thick bottomed kadai, heat the oil, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves and fry for a minute. Now add in the Onions and fry till translucent. When done add in the hing powder and the sambar powder and mix well. Sprinkle some cluster beans cooked water if necessary. Ie if you find the masala powder getting burned. Fry for a minute and add in the tomatoes and the potatoes and mix well. Add in the cooked water from the cluster bean, salt to taste, mix well. Cover with a tight lid and cook on medium to low heat till the potatoes are cooked. When the potato is done add in the cooked cluster beans / mitke sanga and mix well. Cover and cook for another 5 minutes on slow flame. Done. Serve hot with chapati / roti / dal-chawal. 

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