Chickpea flour cooked with vegetables - A Sindhi delicacy.
Recipe Tags
Veg
Medium
Everyday
Sindhi
Simmering
Boiling
Sauteeing
Side Dishes
Ingredients Serving: 10
Chickpea flour (besan) 6 tbsp/60 gm
Vegetable oil 3 tbsp/45 ml
Cumin (jeera) seeds 1 tsp / 2 gm
Fenugreek (methi) seeds ½ tsp / 2¼ gm
Asafoetida (hing) a pinch
Tamarind (imli) pulp 50 gm
Turmeric (haldi) powder ½ tsp / 1½ gm
Salt to taste
Potatoes, large, cut into 8 pieces each 2
Lotus stems (bhein), cut into 1” pieces, par boiled 10
Okra (bhindi), medium-sized, tender 10
Aubergine (baingan), small, cut into quarters 2
French beans, cut into halves 6
Drumsticks (saijjan ki phalli), cut into 6 pieces each, steamed 2
Red chilli powder 1 tsp / 3 gm
Jaggery (gur) ½ tsp
Green coriander (hara dhaniya) for garnishing
Ginger (adrak), cut into slivers 1” piece
Instructions
Soak 3 tbsp chickpea flour in 4 cups water.
Heat the oil in a big thick-bottomed pan; add cumin seeds, fenugreek seeds, and asafoetida. Lower heat and fry the remaining 3 tbsp chickpea flour till brown.
Pour the flour paste and stir thoroughly. Mix the tamarind pulp in 1 cup water and add to the flour mixture. Add turmeric powder and salt; mix well.
Increase heat and let the mixture boil well for at least 15 minutes. Add potatoes and lotus stems and cook till the potatoes are half done.
Add all the vegetables along with red chilli powder. Add jaggery and 2 cups warm water. Cover the pan and cook on low heat till the vegetables are cooked and the oil floats on top.
Garnish with green coriander and ginger slivers. If you find it too thick you can add some warm water.
Serve hot with steamed rice or slices of bread.
Reviews (2)  
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Heat the oil in a big thick-bottomed pan; add cumin seeds, fenugreek seeds, and asafoetida. Lower heat and fry the remaining 3 tbsp chickpea flour till brown.
Pour the flour paste and stir thoroughly. Mix the tamarind pulp in 1 cup water and add to the flour mixture. Add turmeric powder and salt; mix well.
Increase heat and let the mixture boil well for at least 15 minutes. Add potatoes and lotus stems and cook till the potatoes are half done.
Add all the vegetables along with red chilli powder. Add jaggery and 2 cups warm water. Cover the pan and cook on low heat till the vegetables are cooked and the oil floats on top.
Garnish with green coriander and ginger slivers. If you find it too thick you can add some warm water.
Serve hot with steamed rice or slices of bread.
INGREDIENTS
SERVING: 10
Chickpea flour (besan) 6 tbsp/60 gm
Vegetable oil 3 tbsp/45 ml
Cumin (jeera) seeds 1 tsp / 2 gm
Fenugreek (methi) seeds ½ tsp / 2¼ gm
Asafoetida (hing) a pinch
Tamarind (imli) pulp 50 gm
Turmeric (haldi) powder ½ tsp / 1½ gm
Salt to taste
Potatoes, large, cut into 8 pieces each 2
Lotus stems (bhein), cut into 1” pieces, par boiled 10
Okra (bhindi), medium-sized, tender 10
Aubergine (baingan), small, cut into quarters 2
French beans, cut into halves 6
Drumsticks (saijjan ki phalli), cut into 6 pieces each, steamed 2
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