Poori and Vegetable Saagu is a standard combination in Karnataka. The usual combination of veggies are potatoes, peas, green beans and carrots. I wanted to try a different combination this time and used Bottle Gourd and Green Peas. Bottle Gourd is a fairly versatile vegetable and takes on flavors well. Almost like Chayote Squash or White Pumpkin. It turned out good and we didn’t quite miss the other veggies :D
Tomato Poori
You will need:
2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required
Oil for frying
Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.
After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide.
Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu.
Bottle Gourd and Peas Saagu:
You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste
To grind to a paste:
3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed
Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.
Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute.
Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.
Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.
You will need:
2 cups Whole wheat flour
1/2 cup Tomato chopped & pureéd
2 tsp Kashmiri Red chili powder
1 tsp Garam masala
1/2 tsp Kasuthi Methi
2 tbsp Olive oil (or vegetable oil)
Salt to taste
Warm water as required
Oil for frying
Combine wheat flour, salt, chili powder and garam masala in a medium bowl. Lightly crush the Kasuthi methi in your palms and add it to the flour. Also add the oil and the prepared tomato puree. Add warm water little at a time to make a soft dough. The dough should not be sticky. I needed about 1 1/4 cups water. Cover the dough and set aside for 20 minutes.
After the dough has rested, knead the dough well until its smooth. Divide the dough into small balls. Using little flour as needed, roll into round discs, about 3”-4” wide.
Heat oil for frying in a large deep pan. Set on medium heat. Drop a tiny dot sized piece of dough into the hot oil. If it rises to the surface immediately, the oil is ready. If it rises slowly, heat the oil a little longer and check again. Once the oil is ready, slide the rolled dough into the oil. Press lightly with a spatula to allow the poori to puff up. Flip and cook the other side for a few seconds. Remove to a paper towel lined plate. Serve hot with Saagu.
Bottle Gourd and Peas Saagu:
You will need:
1 large Bottle Gourd
1 cup Green peas, fresh or frozen
1/2 cup chopped Onion
2 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
Salt to taste
To grind to a paste:
3 tbsp Dalia (Hurgadale)
6 Green chilies
4 pods Garlic
1/4 cup fresh cilantro
6-8 fresh Mint leaves
1/3 cup fresh grated Coconut
1 tsp Garam masala
Water as needed
Wash the bottle gourd. Trim the ends and peel the skin. Slice in half and then into quarters. Remove the seeds and spongy white part on the inside. Cut the remaining into cubes.
Prepare paste using water as needed. Heat oil in a pressure cooker. Add the mustard seeds and curry leaves. Add the onions and sauté until soft. Now add the cubed bottle gourd and peas. Stir and cook for a minute.
Add the prepared paste and saute for 2-3 minutes until fragrant. Add the garam masala. Season with salt and add 1.5-2 cups of water, enough to immerse the veggies. Stir to combine. Close the lid and turn heat to high. Place weight on cooker lid and cook for 4 whistles.
Turn off heat and allow cooker to cool for 10-15 minutes before opening the lid. Stir well and serve hot with the Tomato Pooris.
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