This is a seasonal vegetable as sem ( runner beans ) and fresh green leaves of methi ( fenugreek) and soya ( dil) are usually available only during winter or rather towards the end of winter months. It is simple to cook, tasty and light on the stomach.
Aloo baigan sem
Soya leaves Methi Leaves
Turmeric powder Garlic
Red Chilis Red chili powder
Methi whole Dhania powder
Mustard oil Salt
Preparing the vegetables
1. Select the long thick variety of baigans for this dish.
2. Cut the baigans length-wise into two. Cut them further about an
3. Remove the ribs from the sides of the sem and cut them about
½ inch long.
4. Peel medium size potatoes and cut them into 6 to 8 pieces.
5. Cut medium size tomatoes into 6 to 8 pieces.
6. Wash soya and methi leaves and chop finely.
Cooking the vegetable
1. Put a kadai or a deep frying pan on medium fire.
2. Put 2 spoonful of oil in the kadai and heat.
3. When the oil is heated put methi whole, hand break the red
chilies and put them into the oil and fry till crackles.
4. Add potatoes, baigan, sem .
5. Add turmeric powder, dhania powder, red chili powder and salt and cook till half done.
7. Add tomatoes, soya leaves and methi leaves.
8. Cook till the potatoes become soft
Baigan sem sabji
The sabji is ready to be served. It goes well with puris, crisp plain parathas and rice.
Makuni i.e. sattu stuffed sattu paratha, is a very popular breakfast in Bihar, though eaten at dinner time as well. The ingredients for Makuni are more or less the same as that of Sattu ki Litti. The difference lies in its shape and the method of cooking. While litti is round in shape like a ball, makuni is exactly like any stuffed paratha. Litti is directly roasted on fire. Makuni is fried on a tawa. Further, while ghee is added to the litti after roasting, it is added to makuni while cooking itself like parathas.
Ingredients & stuffing
- Atta 3 cups
- Chane ks sattu 1 cup
- Onion finely chopped
- Chopped green chilies
- Garlic finely chopped
- Ginger finely chopped
- Red Chili Pickle
- Amchur powder
- Mustard oil
- Salt to taste
Preparing the filling
1. Take one cup of Chane ka sattu in a bowl.
2. Mix the finely chopped onion, garlic, ginger, green chilies , Kalaunji, ajawain, some seasoned red chili pickle and one tea spoon of lime juice or amchur into the Sattu. Add one spoon of mustard oil and salt according to taste.
3. Add two to three spoons of water to moisten the Sattu.
4. Rub the mixture well with your palm to give a consist mixed sattu powder.
Making the Makuni
1. Knead atta in a bowl to a slightly harder consistency than for rotis.
2. Make atta balls of slightly bigger size than usual roti balls and give it the shape of a cup with your fingers. The thickness of the cup should be about twice that for rotis.
3. Put one to two spoons of sattu into the atta cup depending on the size of the cup.
4. Seal the mouth firmly using your fingers and give it a round shape.
5. Flatten the ball with your palms and spread it with a rolling pin.
The Makuni is now ready for frying.
1. Put a tawa or a shallow but heavy bottom frying pan on medium fire.
2. When the tawa/frying pan becomes hot put the Makuni on the tawa/ frying pan and cook till almost done.
3.Apply some vegetable oil ( ghee is better) on the tawa/frying pan.
4. Fry the Makuni one by one on both sides till golden brown.
Ready to serve
Serve steaming hot with bhartas, curd and pickles.