You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
On the last day of our trip to Ahmadabad we went vegetable shopping and I stepped into wonderland!!
The vegetables we brought were amazingly fresh some of them we had heard of and some unheard. Jalapenos, green garlic, green toor, carrots are some you know right. Have you heard of Mogri?
Well listen to this then
I purchased what I wanted was stepping out I saw some strange beans that looked like purple strings. Perplexed I asked what they were. Can you imagine in the noise levels that were in the shop? Yet Vaishali heard me and she told me to buy it. I brought the whole bundle. Greedy pig!
Back home I wanted to try this new vegetable. So I called Vaishali who told me they are called Mogri and told me the method of making the veggie.
Scatterbrain that I am I left the chit of paper in Office so the only instructions that I remembered was to cut and boil the veggie, discard the water, use boiled potato, use peanut powder but since I was not sure I searched the net and found the mogri nu shaak here.
The result was a beautiful marriage of flavours, something I knew will not remain for me to photograph in the evening even if I wished. So these are the pictures i took before I ran to Office.
By the way in the evening after I cut the mogri in preparation to the next day’s cooking I boiled the mogri and strained it. The water was so beautifully coloured that I could not resist trying out my newly learnt photography skills! See this picture will you discard this beautiful colour?
I left the glass on the kitchen platform and went off to drop the younger daughter to her friend’s place. Meanwhile the elder one returned from college and thought it was a delicious juice and being thirsty took a big sip!!
According to her she was thankful she was near the sink it’s so foul tasting. “Worse than Snape’s potion” she told me.
In case you are wondering who Snape is, he is a teacher in Harry Potter series who brews potions! Everything is HP series in my place!! Those who know me will know that I found it very difficult to put on my sympathetic mom face. LOL! I wanted to laugh and I did laugh so much that there were tears in my eyes!!
This is my Blogging Marathon entry for the month long Marathon under the theme” Seasonal”!
- 1 cup Mogri, chopped boiled and water discarded
- 2 small potatoes, mashed coarsely
- mustard seeds
- ½ teaspoon cumin seeds
- turmeric powder
- 1 tblspn roasted peanut powder
- teaspoon Kanda Lasun masala
- I teaspoon sindhi lusan chutney(optional)
- Coriander chopped
- Heat oil in a kadhai/wok.
- Add cumin and mustard seeds.
- Just as they crackle add the boiled Mogri.
- Add the potato, the Kanda Lasun masala, turmeric powder,salt.
- Cover and cook for 4-5 minutes.
- add the peanut powder Stir and mix well.
- Check the seasoning. At this point I thought it needed something more and so I added the sindhi lusan chutney that someone ( does anyone remember who) had picked up and the veggie picked the extra zing that we need.
- Mix well cover and let it sit on the kitchen counter covered for some time, this enables the veggie to cool in its own steam and all the flavours come out so deliciously.
- Mix the coriander and serve with chapatti.
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