Besan Chilla Curry

Name: Besan Chilla Curry
Total time: 1800 s
Yield: 6 serve
Cuisine: Indian
Ingredients: Gram Flour; 1/4 tbsp Fenugreek seeds; 2 tbsp Yellow Mustard; 1 tbsp Coriander Seeds; 1/4 tbsp Asafoetida; 2 tbsp Garlic Paste; 1 tbsp Green Chili Paste; 1 tbsp Dry red Chilli paste; 1 tbsp Turmeric Powder; 1/2 tbsp Red Chilli Powder; 1 tbsp Kashmiri Red Chilli Powder; 1 tbsp Black Pepper Powder; 3 Tomato-large; as required Salt to taste; as required Mustard Oil; as required Coriander leaves optional

Sarita Srivastava @cook_26934677

Ranchi

It is very delicious vegetable made from gram flour and its gravy is made up of mustard paste. One of my most favourite vegetable made by my mom.We generally called it "Veg Fish". Totally loved it.

Sarita Srivastava @cook_26934677

Ranchi

It is very delicious vegetable made from gram flour and its gravy is made up of mustard paste. One of my most favourite vegetable made by my mom.We generally called it "Veg Fish". Totally loved it.

Saved

Ingredients

30 minutes

6 serve

GramFlour
1/4 tbspFenugreek seeds
2 tbspYellow Mustard
1 tbspCoriander Seeds
1/4 tbspAsafoetida
2 tbspGarlic Paste
1 tbspGreen Chili Paste
1 tbspDry red Chilli paste
1 tbspTurmeric Powder
1/2 tbspRed Chilli Powder
1 tbspKashmiri Red Chilli Powder
1 tbspBlack Pepper Powder
3Tomato-large
as requiredSalt to taste
as requiredMustard Oil
as requiredCoriander leaves optional

Saved

Steps

30 minutes

1

First make cheela of besan, for this, take a bowl, add gram flour, 1/2tbsp turmeric, red chilli and black pepper powder into it, add salt as per taste and make a thick batter as consistency of batter of a cheela.Heat tawa and spread the gram flour batter over it and low the flame and cook it from one side. Add 1-2 tbsp of oil from all around the cheela and then cook it nicely.Fold the cheela from the both sides in a rectangle shape and flip it and cook it on another side.
2

Take it out and cut them into one and half inch pieces. Prepare all the cheela in the same way.Now for the gravy, First make mustard -coriander seeds paste, garlic paste and green and red chilli paste. Take a kadhai,heat it, add oil into it and then add asafoetida, fenugreek seeds into it, as it crackle then add mustard -Coriander seeds paste, garlic paste, green and red chilli paste into it. Saute it.
3

Then add all the dry masalas like 1/2 tbsp turmeric powder, 1 tbsp kashmiri red chilli powder, 1/2 tbsp of black pepper powder and salt into it. Fry all the masalas well and then add chopped tomatoes and 1/2 cup of water into it and cook the masalas on medium flame by covering it with a lid for 2 minutes.
4

As the tomatoes become massy and the spices start leaving the oil, then add water as per gravy is required. Boil it for 5 minutes. And then add cheela pieces and coriander leaves into it and then switch off the flame.
Garnish it with some coriander leaves or mint leaves and serve it.