Saung is a spicy preparation and can be made from a variety of vegetables. Today I decided to make one from the Chinese potatoes which are in season. Goes well with Dal, Rice, Roti or even with Curd rice.
Ingredients : 500 gms Chinese potato 5 large onions sliced 5 tsps chilly powder 3 tomatoes chopped fine 1 tbsp tamarind paste Salt 5 tbsps Coconut oil
Pressure cook the Chinese potato to two whistles. Drain and peel them. Heat the coconut oil in a pan. Add the sliced onions and roast them on a high flame till half are browned and the other half translucent. Add the chilly powder , toss and drop in the tomatoes. Saute for a couple of minutes. Drop in the Cooked Chinese potatoes, salt, tamarind paste and 750 ml or 3 glasses of water. After the Saung starts boiling, lower flame and simmer for ten minutes till the Saung acquires a semi solid consistency. Switch off and keep aside for about fifteen minutes for the flavours to infuse.
This is one of the simplest and easiest of Ladoos. Only requirement is of Chikki Jaggery which is seasonal. Most Indians stock up on it during Makar Sankranthi or Pongal. Children and adults both love this crunchy Ladoo which is specially prepared during the Kite flying season in India.
250 gms Chikki Jaggery
200 gms Puffed rice /Kurmura
1 tsp Cardamom powder
300 ml water
Ghee /clarified butter
Heat the jaggery in 300 ml water. Boil till bubbles appear. Drop some syrup into a plate which contains water. The syrup should form into a pellet when brought together. Remove from flame and add the kurmura and cardamom powder. Mix well. Apply ghee on your palms and make ladoos.
Sharing a Thali today of Rice, Chapati, Fresh pigeon peas and Potato upkari, Green Tomato Chutney, Potato Humman, Dalithoy, Curd, Bhavnagari Chilly pickle and store bought Mysore Pak. The recipe links to all the items are given below.