Guar dhokli ki subzi

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

  1. 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.
  2. Heat oil. Splutter cumin seeds, hing, green chillies and ginger. Stir fry guar beans till tender.
  3. Add powder spices. Mix as they are coated around beans.
  4. Add tomato puree. Stir. Add water if required. Add dhoklis. Cover and cook.
  5. Bring to boil. Simmer as gravy reduces. Garnish with chopped coriander leaves.
  6. Serve Guar dhokli ki subzi hot along with roti.

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