Besan ki Sabzi in Mustard Gravy, by Alpana

Ingredients

  • 1 cup Besan (chickpea flour)
  • 2 Onions, finely chopped
  • 2 Tomatoes, finely chopped
  • 1 tsp Garlic paste
  • 1 tbsp Mustard paste using soaked mustard seeds
  • 1.5 tsp Turmeric powder
  • 1.5 tbsp Kashmiri red chilli powder
  • 1/4 tsp Fenugreek seeds
  • 4 tbsp Mustard oil or as required
  • Salt to taste
  • Water as required
  • Fresh coriander leaves

Method

BESAN DUMPLINGS

  1. In a bowl take besan, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 2 tbsp chopped onion and salt.
  2. Add enough water to make a thick paste.
  3. Heat a non stick pan, lower the heat and put the besan paste into the pan. Stir continuously till the batter becomes a thick halwa-like consistency.
  4. Spread oil on a plate. Take out the cooked besan from the pan and place onto the oil coated plate. Flatten it with a spatula into a 1/2 inch thick layer.
  5. When the mixture cools down, cut into square pieces.
  6. Heat oil in a kadhai and deep fry the square besan pieces until golden brown on both sides.

MUSTARD GRAVY

  1. Heat oil in a kadhai and add methi/fenugreek seeds. When they begin spluttering, add chopped onions.
  2. When the onions become light brown, add garlic and mustard paste, then saute for 2 – 3 minutes.
  3. Add chopped tomatoes, turmeric powder and salt.
  4. Cover & cook for 4 – 5 minutes or till the oil separates from the masala.
  5. Add water, remaining red chilli powder and bring it to boil, then simmer for 5 minutes.
  6. Add besan squares into the hot gravy and simmer for another 2 – 3 minutes, then turn off the heat.
  7. Garnish with coriander leaves and serve hot with steamed rice.

Tip: Always use soaked mustard seeds to make paste. The paste may otherwise might taste bitter.

Alpana Singh is a talented cook who has even published a collection of her recipes. This is one she posted to our group and one that looked like it ought to be saved for future reference.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.