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| Sandge |
Sandge - Maharashtra’s heritage
"Sandge"
- that is what we call them in Marathi. Almost a lost heritage. Very few
families do it now and sometimes you can get it in a store. Basically its sun dried veggies with some chilies and coriander in a patty form. If we look
back say around 30 or 50 years back, there used to be very few veggies
available in summer season especially in small villages. So every region of
India has its own tradition or way to best utilize available resources. Such
one thing is "sandge". Make it in summer
and use it to enhance the flavour of any meal (specially the days when
temperature outside is very high and you don't feel like having anything).
That's the beauty of Indian food. So much different ways to eat the same thing.
Really rich heritage and proud to be part of this stunning, awesome and
spectacular food legacy. Here it is the recipe:
Ingredients:
1. Raw papaya: 1 medium sized
2. Okra: 1/4th kg
3. Carrot: 2 normal sized
4. Bottle gourd:
1 medium sized
5. Tomatoes: 2 medium sized
6. Fresh coriander:
a big bunch
7. Roasted sesame seeds: 3/4th bowl
8. Cumin seeds: 2 spoons
9. Salt: As per taste
10. Green chillies: 7 to 8 coarsely grinded
Method:
1. Grate raw papaya, bottle gourd and carrots after
removing skin.
2. Finely chop okra, tomatoes and fresh coriander
leaves.
3. In a mixing bowl add all veggies, roasted sesame
seeds, cumin seeds, grounded chillies and salt. Mix well.
4. Grease a plate in which you want to sundry sandge.
Keep aside.
5. Apply little oil to palms and make small flat patties of
the mixture. Place it on the greased plate.
6. Place plate in the direct sun for drying. In the summer it
will take 2-3 days to dry completely.
7. Store in an air-tight container.
How to use it?
Simply deep fry theses lovelies and have it with your meal as
a side dish. Convert your boring meal into delicious one. 👌👌👌👌
