Vegetables with gram flour dumplings

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

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

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