Guar dhokli ki subzi
Cluster bean curry with chickpea flour dumplings
Ingredients
- 250 grams guar beans, chopped
- 2 tablespoons tomato puree
- 1 1/2 tablespoons mustard oil
- 2 pinches asafoetida or hing
- 1 teaspoon cumin seeds
- 1 teaspoon Green chillies, finely chopped
- 1 tablespoon ginger, chopped
- 1/2 teaspoon red chilly powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1 tablespoon coriander leaves, chopped
For dhokli
- 1 cup besan / chick pea flour
- 1 tablespoon oil
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon soda
- salt to taste
Instructions
- Mix dhokli ingredients. Knead along with little water into stiff dough. Roll into 1/2 inch diameter cylinders. Cut 1/2 inch disc from the rolls. Keep aside.
- Heat oil. Splutter cumin seeds, hing, green chillies and ginger. Stir fry guar beans till tender.
- Add powder spices. Mix as they are coated around beans.
- Add tomato puree. Stir. Add water if required. Add dhoklis. Cover and cook.
- Bring to boil. Simmer as gravy reduces. Garnish with chopped coriander leaves.
- Serve Guar dhokli ki subzi hot along with roti.