Peas, Potato and Onion Saung Recipe

This is yet another variety of Saung that is popular with the Konkani community of Mangalore. One can use either tamarind paste or tomatoes to add sourness to the dish. I personally prefer using tomatoes to the variety of Saung made, as it adds texture to the gravy. The only Saung that I make use of Tamarind paste is while making the Potato and Onion Saung. Saung goes well with both Chapati and Rice.

Ingredients :

  • 250 gms of shelled peas
  • 3 potatoes
  • 3 large onions
  • 3 tomatoes
  • 2 heaped tbsps Coriander powder
  • 1 tbsp Kashmiri Chilly powder
  • 5 tbsps coconut oil
  • Salt

Method :

Deskin and wash the potatoes. Chop them into tiny cubes. Chop onions and tomatoes fine. Keep aside. Pressure cook the peas and potatoes with a little salt in two glasses (500ml) of water with a little salt to one whistle. Allow the cooker to cool down completely before opening it. Meanwhile, heat the oil in a pan. Add the chopped onions and roast on a high flame till half of them turn dark brown and the other half remain translucent. Drop in the Coriander and chilly powders. Toss for a couple of seconds and immediately add the tomatoes and salt. Roast for a couple of minutes till the tomatoes wilt. Add the cooked pea and Potato mixture, a glass of water if required and simmer gently, stirring often till the tomatoes are cooked. Cover and keep aside for half an hour for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Liked the post? Leave a comment...