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
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.