Saga of Saagu

Vegetable Saagu with Rava Idli

There lived a house wife in some part of Karnataka with her husband, kids, in-laws and other family members. Every morning, be it on weekday or weekend, she would get up early before the golden sun rays caressed the mother earth. With pearls of water adorning her long curly hair and the diamond studded nose ring sparkling from the golden glow of Diyas she entered her humble kitchen to prepare breakfast for her whole family. She had to prepare something which all her family members enjoyed and it was not an easy thing to achieve. To make the matters worse it was month end and there wasn’t many vegetables left in her kitchen pantry to cook with. She wished it was a bad dream and she just have to close her eyes for a second and open to see an array of baskets filled with vegetables which all her family members liked.

But it wasn’t any nightmare and all she could find were few potatoes, some wrinkling carrots, few beans from backyard vegetable garden and a bowl of green peas and lilva which she had shelled a few days before with her mother-in-law and sisters-in-law while gossiping over a cuppa. This wasn’t the thing she expected to cook with, which not only should fill her family’s tummy but also please their palette. Sighing deeply she opened the kitchen cabinet and took out her prized possession, the spice box. She took a pinch of this and handful of that, added touch of this for flavour and splashed little of that for colour. The heady aroma of roasted spices lifted her spirit! With her lifted spirit she ground these spices with freshly grated coconut which she knew for certain will be loved by her family. She added this ground masala to cooked vegetables and let it simmer for the flavour to blend well with the vegetables. While the curry was simmering she made few poories for her children, rotties for her in-laws, fluffy idlies for her sisters-in-law and crispy dosas for her brothers-in-law. To add the final touch she fried some onion rings to golden brown and mixed with the curry. Thus the new dish was born, packed with flavour and oh so aromatic!!! It is what we know today as Vegetable Saagu, a dish which is a crowd pleaser and great side dish for poori, chapatti, rotti, dosa, idli or even with simple steam cooked rice. While roasting the spices I thought this might be the story behind the birth of Veg Saagu :)


Vegetable Saagu is a classic Kannadiga dish. Visit any of the Darshini hotels or Dosa corners and you are sure to see Vegetable Saagu as their signature dish. Just visit any Kannadiga home at breakfast time and the probability of finding Saagu for breakfast is very high. And why not? It is one of the delicious blends of spices with sweet coconut which is sure to show its magic on any vegetables it touches. The leftover vegetables at the weekend or month end dazzle with flavour and aroma and are not less worthy than any other exotic dish. Here is my Amma’s signature Vegetable Saagu recipe which I treasure a lot. It is full of flavours and scores high when it comes to taste department. And I love it more the next day. So don’t forget to make extra batch of Saagu which is sure to blow you away when you taste it next day. I just love the aroma of Saagu which lingers for hours on my finger tips and can’t help but feel hungry again in spite of having it just few minutes back.

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Vegetable Saagu
Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 4-5

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Ingredients:
1 large Potato, chopped into ½ inch cubes
2 medium Carrots, cubed
Few Cauliflower Florets
½ cup Avarekaalu/Tuvar Lilva
¼ cup Green Peas, fresh/frozen
Few French Beans
Few Flat Beans
(Basically, take about 5-6 cups of mixed vegetables of your choice)
½ tsp Turmeric Powder
1 tbsp Jaggary/Brown Sugar (Adjust acc to taste)
1 tbsp Coriander Leaves, finely chopped
1 large Onion, thinly sliced
1 tsp Mustard Seeds
Big pinch of Hing/Asafoetida
1 tbsp Oil
Few Curry Leaves

For Ground Masala:
1-1½ inch Cinnamon Stick
3-4 Cloves
3-4 Cardamom pods
4-6 Dry Red Chillies (adjust acc to taste)
1 tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
1-2 Green Chillies (Optional)
¾ - 1 cup Coconut, fresh/frozen
1 tbsp Raw Rice, soaked in water for 15 mins
½ tbsp Poppy Seeds
2 tbsp Coriander Leaves, including stems

Roasted Spices for Saagu Masala

Method:
Cook vegetables with turmeric powder and salt to taste in a pan or pressure cook till they are fork tender.
While the vegetables are cooking, dry roast all the spices (cinnamon, cardamom, cloves, coriander seeds, jeera, dry red chillies) for 1-2 minutes on a medium to low heat till nice aroma appears.
Grind these spices with coconut, soaked rice, poppy seeds, coriander leaves, and green chillies, if using any, to a smooth paste adding very little water.
Mix this ground paste with cooked vegetables. Add jaggary and adjust the seasoning and let it cook on a medium flame for 15-20 minutes for all the flavours to blend well.
While the Saagu is cooking, heat oil in a pan and add mustard seeds. When the mustard starts to pop and splutter, add curry leaves and hing. Sauté it for few seconds and add thinly sliced onion. Saute it on a medium flame for about 5-10 minutes till it turns golden brown.
Remove Saagu from fire and mix browned onions and coriander leaves. Cover and let it sit for 10-15 minutes for the flavours to blend well. Serve hot Saagu with Poori, Chapatti, Dosa, Idli or with steaming Rice and enjoy. It tastes better the next day.

Veg Saagu with Rava Idli

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Note:
Other Saagu Recipes worth trying in Blogsphere
Asha’s Chayote-Carrot-Green Peas Saagu
Latha’s Vegetable Saagu
Sailu’s Veg Saagu with Set Dosa
MT’s Veg Saagu

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Reminder!

An Ode to Potato ends on 15th of March (GMT Time). Send in your entry before the deadline and join us in the singing. Bake, boil, mash, fry, sauté, grill, stuff, cook... The choice is endless.

Deadline: 15th March, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of Potato dish.

Click Here to find out more information on this event.

One of Many: Badane Ennegai

Badane Ennegai

Question: How to make Badane Ennegai?
Person #1: Oh, it’s very simple. You take little bit of fresh coconut, and then…
Person #2: No, you don’t use fresh coconut for Ennegai. You need desiccated coconut and you grind it with …
Person #3: Hey, hey… Aren’t you forgetting something? The authentic recipe calls for roasting the spices and coconut.
Person #4: Yes, roast dry chilli preferably Byadagi Menasu.
Person #5: Oh not Byadagi, you have to use Kolhapuri Menasu. It should taste spicy not bland!!! That’s how we Hubli-Dharwad people like!
Person #6: Cut the stem of the Brinjal and make ‘+’ mark half the way.
Person #7: Hello… You always keep the stem. You don’t take the crown away from this ‘King of Vegetables’.
Person #8: Ennegai is a dry dish.
Person #9: I don’t agree with you. Spicy, aromatic stuffed Brinjals are cooked in creamy gravy.
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.
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Person #N: …… This is the authentic recipe for Badane Ennegai.

Yes, ask some ‘N’ number of Kannadigas as how to cook Badane Ennegai and you will surely end up with ‘N’ methods of making them. Each and every household has their own ‘authentic’ recipe for cooking this delicious Baby Brinjals. Some stuff them with freshly grated coconut and some with desiccated one. Some roast the spices before pounding them and some grind them with out roasting first. Some make them mild where as some prefer spicy. So it’s not a big surprise if you find different versions of Badane Ennegai at different source. Well, for that matter I have already blogged two different recipes for Badane Ennegai in my blog. So to make it perfect 3, here is another way to cook Badane Ennegai. This recipe is from my Aunt S who is not just a wonderful cook but also has published a wonderful cooking book. I usually refer to this cook book of hers, gifted to me by her on my wedding, when I am unable to clarify some doubts with my Amma or Atte at odd hours. Well, even after two years of cooking on my own there are quite many times I keep calling them if I am not sure of some ingredients. And yes, I still haven’t learnt to write these recipes in my diary. Thanks to this blog, as it is just two or three times a week my Amma or Atte are forced to talk to me at odd hours. Well, it’s a vast improvement from getting some half a dozens of calls every single day ;) May be they’ll not have to worry about getting woken up at 2 in the morning in few years of time!!!

This delicious recipe of Badane Ennegai is a keeper for sure. My aunt stuffs the Baby Brinjals is lightly roasted dry/desiccated coconut with aromatic spices and peanuts for nutty flavour. Addition of onions in stuffing adds little crunch and sweet taste and the tamarind paste gives that oomph factor. Serve it with Dal Rice or Rasam Rice or with Roties. But the best way to eat it is with Jolada Rotti in Dharwad style. This favourite dish of mine goes to my dear friend Pooja for her VOW-Brinjal.

Print This Recipe

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Badane Ennegai (Stuffed Babay Brinjals)
Prep Time: 10 minutes
Cooking Time: 20-30 minutes
Serves: 3-4

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Ingredients:
8-10 Baby Brinjals
1-2 tbsp Coriander Leaves, finely chopped
½ tsp Jeera/Cumin Seeds
Few Curry Leaves
1-2 tbsp Oil

For the Stuffing:
1 small Onion, finely chopped
½ cup Desiccated Coconut
2 tbsp Roasted Peanuts
¾ tbsp Channa Dal/Split Chickpeas
½ tbsp Urad Dal/Split Black Gram
½ tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
6-8 Dry Red Chillies, halved (Adjust acc to taste)
½ tsp Turmeric Powder
¼ tsp Hing/Asafoetida
1-1½ tsp Tamarind Paste/1 big marble sized Tamarind Pulp soaked in warm water
2 tbsp coriander Leaves, finely chopped
Salt to taste

Baby Brinjals Stuffed with Ground Paste

Method:
For the Stuffing:
Dry roast desiccated coconut, channa dal, urad dal, coriander seeds, cumin seeds, hing and dry red chillies in low flame for 2-3 minutes till you get nice aroma. They should be roasted nicely and turn light brown.
Grind these roasted spices with turmeric powder, tamarind paste/water and salt to taste to smooth paste adding very little water at time.
Mix this ground mixture with finely chopped onion and coriander leaves and keep it aside.

To Assemble:
Clean and wash the baby brinjals and slit them from bottom making a ‘+’ mark till 3/4th. Keep the stem intact. Keep them in a bowl of cold water to stop from discolouring till required.
Take about 1 tbsp of this ground paste and stuff these baby brinjals and keep them aside.
Now heat oil in a pan and add cumin seeds and curry leaves. When cumin starts to sizzle, arrange the stuffed baby brinjals in a pan. Make sure that the pan is big enough to hold all the brinjals in a single layer.
Sprinkle about a tbsp of water and cover the pan with lid.
Cover and cook these brinjals undisturbed for around 10 minutes on a medium to low flame. Open the lid and slowly turn the brinjals. Add left over ground paste if any and sprinkle another tbsp of water if required. Cover and cook for another 15-20 minutes. Check in between to make sure the ground paste doesn’t stick to the bottom of the pan. Sprinkle little water in between if required.
Serve this Badane Ennegai garnished with chopped coriander leaves with rice or roties or with Jolada Rotti as it is traditionally served.

Badane Ennegai

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Note:
Choose baby brinjals that are firm to the touch, have a smooth and shiny skin. The stem attached to them should be lively green in colour. The tender purple brinjals are the tastier ones. The ones with black seeds are mature ones and will taste bitter. So make sure that you choose the tender ones and have few extra ones just in case.
Store brinjals in a cool dry place, but avoid placing them near tomatoes and apples as they give off a gas that enhances the ripening process. Use the brinjals within 2 days. Refrigerating them doesn’t necessarily keep them fresh but if necessary, the brinjals may be kept in a plastic bag in the refrigerator for as long as 5 days.
Other Brinjal/Eggplant recipes blogged in Monsoon Spice:

• Ennegai
• Sweet 'n Sour Badane Palya
• Stuffed Baingan

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Reminder!

An Ode to Potato ends on 15th of March (GMT Time). Send in your entry before the deadline and join us in the singing. Bake, boil, mash, fry, sauté, grill, stuff, cook... The choice is endless.

Deadline: 15th March, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of Potato dish.

Click Here to find out more information on this event.