Thursday, September 3, 2009

Chori-Dhokli nu Shaak

A simple yet delicious shaak from my MIL's kitchen.

Chori-Dhokli nu Shaak
Yardlong beans-Dumplings Curry
1 bunch yard long beans/chawli/Chori, string removed, chopped finely
salt to taste
1/2 tsp chili powder
A generous pinch of sugar

2 tsp oil
1/4 tsp owa/ajmo/ajowan/ajwain/carrom seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

For dumplings
1/4 cup wheat flour
1 tbsp besan/chickpea flour
salt to taste
1/2 tsp turmeric powder
1/2 tsp chili powder
1/8 tsp owa/ajmo/ajowan/ajwain/carrom seeds
1/2 tsp oil

1. Cut yard long beans into small roundels. Steam in the pressure cooker for 2-3 whistles. Set aside.
2. Mix all the ingredients for dumplings. Adding water gingerly, knead to a soft dough like that of chapati. Using greased palms, make small balls and press them to make small disks. Cover and keep aside.
3. Heat oil in a wok or kadai. Add tempering ingredients. As the carrom seeds splutter, add steamed chowli, salt, chili powder & sugar. Add 1 cup water. Bring to boil.
4. As the curry boils, gently slide the disks. Cover and let it cook for about 15 minutes.
5. Serve hot with chapati/rotli/thepla.

1. The same shaak can be prepared with faNsi (green beans), guvarsing (cluster beans)


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