I tried to make something very unusual and it turned out to be very tasty.I am talking about my new recipe DHOKLA CHI CURRY I gave it this name because I actually made the curry with leftover dhokla and it turned out so tasty that I could see the twinkle in my daughters’ eyes . Must try this wonder recipe ,you can try it with fresh dhoklas also the taste will definitely amazed you, I bet!
DHOKLA CHI CURRY
Leftover dhokla ( I took around15 square pieces)
1 large Onion, finely chopped
1/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
2 tbsp tomato puree
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Cut leftover dhokla’s into small square pieces and fry them over medium heat until they turn golden brown and crisp . Drain and transfer to plate on paper napkin keep aside .
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
Take remaining 3 tablespoons oil in same skillet and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
Add dry mix powder (prepared in step 3) and sauté for a minute.
Add tomato purée in it and stir till oil separate.
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
Stir continuously for 2-3 minutes or until oil starts to separate.
Add kasuri methi, sugar and salt, cook on low heat for 2 minutes.
Add 3/4 cup water and bring it to boil.
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and add fried dhokla square’s in it .
Transfer it into serving dish and
Garnish with coriander leaves, serve hot.
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