May times we have visited Mangalore and every time we enjoyed this meal during breakfast. My friend’s MIL makes one of the best Mangalorean Buns. This dish is very popular in Mangalore and is available in most of the restaurants for breakfast.
Here is the recipe -
Mangalore Buns
Ingredients
2 cups Whole Wheat flour Flour
2 medium sized Ripe banana
2 tbsp Jaggery powder or Sugar
½ tsp Cumin powder
1/4 tsp Baking soda
Salt to taste
2 tbsp Curd
1 tsp ghee
oil for deep frying
Method
Take a mixing bowl, mash the bananas, now add sugar, salt, baking soda, cumin powder and curd . Mix the ingredients well into a smooth paste. Add the flour and knead the flour into a dough, add little more flour if required. The dough is slightly sticky. While kneading you can apply some ghee and knead. Keep the dough covered in a bowl overnight. Knead the dough the next morning. The dough is a bit sticky, so dust some flour and take medium sized balls from the dough and roll into round pooris. Fry each poori into medium hot oil till they are puffed and golden. Serve the buns as snacks or enjoy for breakfast with veg sagu or with coconut chutney or Sambar.
Veg Sagu Recipe -
Wet Paste
Ingredients
1 small Onion chopped
1 small Tomato chopped
2 Green Chillies
Few Coriander stems cut into pieces
1 small piece of Ginger
2 tbsp grated Coconut or desiccated Coconut
4 to 5 Cashew nuts
Salt to taste
1 tsp Jagger
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Kashmiri chilli powder
1/4 tsp Chilli powder
Method
Grind all the above ingredients into a fine paste with water.
Veg Sagu
Ingredients
1 medium bowl around 250 grams of vegetables cut into small pieces - Carrot, French Beans, Cauliflower, Capsicum, Green Peas and Potato
2 Green Chillies
Few Curry leaves
Few Coriander leaves chopped
1/2 tsp Chana dal
1/2 tsp Urid dal
1/2 tsp Mustard seeds
1 Dried Red Chilli cut into pieces
Few Cashew nuts
Wet Paste
2 tbsp Oil
Take a pressure cooker, add oil, once the oil heats up, add the dried chilli, chana dal and Urid dal. Once the dals are half fried, add mustard seeds and curry leaves. Saute until the mustard seeds crackle. Add the vegetables, cashews and green chillies. Sauté for 2 minutes. Add the wet paste and continue to cook until the oil releases from the paste. Add 3/4 cup of water. Stir, cover the pressure cooker and give 2 to 3 whistles. Once the air pressure releases, check the gravy, as per choice, we can reduce the gravy. Garnish with coriander leaves. Serve with poori, buns, Paratha etc.
