Monday, June 11, 2012
Chickpea Flour / Besan - 1/2 cup
Water - 3 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Curry Leaves - 5
Green Chili - 3, finely chopped
Garlic - 3 cloves, minced
Shallots - 2, finely chopped
Kokum / Tamarind - 1 tsp (mix with a little water to take out the extract and throw away the pulp)
Cilantro - a handful, chopped, for garnishing
Mix the besan with water and whisk well to form a smooth lump free mixture.
Heat oil in a pan. Add the mustard seeds. Once they begin to pop, add cumin seeds, hing, curry leaves, green chilies and garlic. Saute for a few seconds.
Now add the chopped onion and cook till the onion begins to caramelise.
Add the besan water mixture and whisk continuously so that it doesn't form into lumps. Add salt and kokum / tamarind extract and cook for a few minutes more till the besan is completely cooked and the desired consistency is reached. Garnish with cilantro and serve immediately with nachni bhakri.