Besan curry

Its just a variety from normal. I came to know that one particular region is famous for this recipe. It tasted good but I guess instead of besan, if we use tofu it becomes healthier and easier. I am gonna try that next time.

Preparation time: 30 min.

Ingredients:

Besan (chick pea flour) : 1/2 cup

Onion: 1 medium ( chop finely)

Ginger- garlic paste: 1 tbsp

Tamarind: 1 tsp ( soak it in water)

Turmeric: 1/4 tsp

Garam Masala: 1 tsp

Coriander pwd: 2 tsp

Red chili pwd: 1 tsp

Salt to taste

Coriander leaves for garnishing

Oil : 3 tsp

Method:

There are 2 steps: Step 1 is to make pieces of cooked besan. Step 2 is to prepare gravy.

Step 1:

Mix besan, salt, turmeric and red chili pwd.

In a wide pan, heat 1 tsp of oil.

To this add 1 cup of water. Let it boil.

Add besan to this boiling water slowly. Take care not to form clumps of flour.

Keep stirring on low heat until the flour thickens.

Remove from heat.

Pour the flour onto a greased plate and flatten it.

Let it cool.

When it is cool, cut it into pieces of desired shapes and sizes.

( If tofu is used, we don't need this step 1. Just cut tofu, heat it in oil and continue with step 2)

Step 2:

Heat oil in pan. Add onion and saute.

Add ginger-garlic paste and fry till the raw smell is gone.

Add turmeric, red chili pwd and salt.

( Am I being redundant with this ADD,ADD.......... thing going on forever?!!)

Now add tamarind water and 2 cups of water.

Let it boil.

After 10 min., add garam masala, coriander pwd.

After 2 min, add those besan pieces and cook on low heat for 10 min.

Serve hot with rice or roti.