Besan ki sabzi

Besan ki Sabzi

Besan Ki Sabzi is a recipe that hails from Uttar Pradesh, and is often prepared during monsoon season. Couple of decades ago, during monsoon, fresh vegetables were seldomly available hence "Besan Ke Paneer" was the go to option for home cooks. Nowadays since monsoons doesn't affect the availability of other veggies and seeing how busy people have gotten with their lives, this recipe has become less popular. 

There are various versions of Besan ki sabzi in U.P. My mom used to make approx. 10 varieties of besan....Besan ki Machli (fish), Dhokha, karela kalonji, khandera dry and in curry, Besan ka bharta, Besan masala, Gatte Ki Sabzi, besani and sev tamatar ki sabzi.

My hubby is not so fond of Besan, therefore I do not make Besan Sabzi regularly. This curry I have prepared after years!

Ingredients:

1. Besan- 1 cup

2. Water- 2 cups for making dough plus for gravy

3. Salt

4. Asafoetida-1 pinch

5. Red chilli powder

6. Turmeric powder 

 

Heat a pan or kadai, grease and pour the mixture and keep stirring constantly till dough starts leaving the sides and gathers.

Grease a thali or plate and spread dough .

Cool and cut in desired shape.

Heat a pan and add mustard oil and shallow fry the katlis. ( I made rice flour slurry adding salt, turmeric powder and red chilli powder and dipped katlis and then fried.)

For gravy

Make onion garlic masala, give fenugreek seeds tadka and add masala with turmeric, coriander and red chili powder, bhuno well and add water. 

When water boils, add diamond shaped katlis and cover and cook for 5 minutes. 

* You can add curd also while bhunoing masala, traditionally it is not necessary.