Besan Dhokla Subzi 
Easy , jhatpat, just go with your instincts . The gravy turned out to be delicious. 

Mandatory; the Dhokla has to be dense . 
I’d had enough of leftover Dhokla ki chaat, Amiri Khaman, crushing it in bhel etc . 

I’d heard someone mentioning Dhokla ki Subzi ages back but had no recipe. This was an experiment and it worked . 

Apparently someone had mentioned that soda ( bi carbonate ) is bad for health and so I tried making Dhokla without soda / ENO and landed up with a plate of dense Dhokla inspire of fermenting it overnight. 

1 1/2 cup of dense Dhokla cut into 2 cm pcs . Tempered or not it doesn’t matter ( mine was)

1 small onion

1 tsp ginger paste

2 green chillies

2 cloves garlic 

1/2 tsp jeera

1/2 tsp coriander powder

1 tsp chilli powder

1 tbsp poppy seeds

1 tsp rai powder

Add a little water and grind to a smooth paste
Slice 1 tomato lengthwise and reserve 

2 tbsp mustard oil 

2 cloves

1 bay leaf

Handful of freshly chopped coriander 
Heat the mustard oil add in the cloves and bay leaf. After a few seconds add the ground masala and cook stirring often. Sprinkle a little water if the masala stick to the wok. Cook till you get a nice fragrance . Add in the salt. Add in the Dhokla. Mix. Add in about a cup of water and cook for a few minutes. Leave the gravy thin , because the Dhokla will soak up some of the gravy . Serve garnished with fresh coriander. 


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