Vegetables with gram flour dumplings

Name: Vegetables with gram flour dumplings
Yield: Serves 4–6
Cuisine: India
Ingredients: 400 g/14 oz can coconut milk; 2.5 ml/72 tsp salt, or to taste; 1 small or ½ large aubergine (eggplant), about 200g/7 oz, cut into 2.5cm/1in chunks; 200 g/7 oz carrots, thickly sliced; 200 g/7 oz green beans, cut into 2.5cm/1in lengths; 30 ml/2 tbsp chopped fresh coriander (cilantro); 2.5 ml//2 tsp ground turmeric; 2.5 ml/½ tsp salt, or to taste; 30 ml/2 tbsp sunflower or light olive oil; 60 ml/4 tbsp sunflower oil; 1–2 fresh red chillies, finely chopped (deseeded if preferred); 1 garlic clove, crushed, or 5ml/1 tsp garlic purée; 2.5 ml/½ tsp ground aniseed; 5 ml/1 tsp ginger purée; 10 ml/2 tsp dried fenugreek leaves (kasuri methi); 2.5 ml/½ tsp ground turmeric; pinch of bicarbonate of soda (baking soda); 185 g/672 oz/173 cups gram flour (besan); plain (all-purpose) flour or warm Indian bread, to serve; 30 ml/2 tbsp tamarind juice or lemon juice; 200 g/7 oz boiled potatoes, cut into 2.5cm/1in cubes

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Gram flour is made from ground chickpeas and is a staple ingredient in both Gujarat and Rajasthan. High in protein and gluten-free, it can be used for both sweet and savoury dishes. For this recipe, Oondhiu, it is turned into little dumplings as a topping for a spicy mixture of vegetables cooked in a coconut sauce.

Ingredients

For the dumplings

185 g/672 oz/173 cups gram flour (besan)
pinch of bica

Asia
India
Main course
Starter
Vegan

Method

For the dumplings, sift the gram flour and bicarbonate of soda into a bowl. Add the aniseed, turmeric, ginger, fenugreek, chillies, coriander and salt. Stir together.
Heat 30ml/2