This is a very popular vegetarian curry made with gram flour from Bihar and Jharkhand region. This vegetarian delicacy is also nicknamed as Besan ki Machli (Vegetarian Fish Curry) because it tastes as good as fish curry.
I made this curry for our monthly event in our group , "Shhhhh Cooking Secretly" . This month the theme is Jharkhand Cuisine. My partner is Poonam Bachhav. Do visit her blog Annapurna to check out some delicious dishes.
Gram flour ... 1 & 1/2 cups
Yellow or black mustard seeds .. 2 tbsps
Cumin seeds ..... 1+1 tsps
Fenugreek seeds ... 1/4 tsp
Saunf / aniseeds .... 1 tsp
Black pepper corns .. 8-10
Garlic .................... 12 cloves
Turmeric powder .... 1/4 + 1/4 tsp
Red chilli powder ...... 1/2 tsp
Salt ............... to taste
Kasoori methi ......... 1 tbsp (I used fresh methi 3 tbsps)
Mustard oil ............ 1/4 cup
Mix together gram flour, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and salt.
Make a smooth and thick batter adding water little by little. Set aside.
Dry roast the mustard seeds, saunf, pepper corns, cumin seeds.
Grind them to make a coarse powder. Add garlic and little water. Grind together to make a paste.
Now heat a griddle. Pour ladleful of gram flour batter and make thick pancakes.
Spoon a little oil to cook them .Fold the sides to make a roll and flatten it.
Repeat until the batter is finished.
Cut them into slices.
Now heat mustard oil in a pan to smoking point. Reduce the heat. Add fenugreek and cumin seeds.
When they crackle, add the ground masala and saute.
Add salt, 1/4 tsp haldi and red chilli powder.
Continue to stir until the oil is separated and the masala is fried well.
Add about 3 cups of water.
When it starts to boil tip in the gram flour pieces.
Add kasoori methi or sauteed fresh methi and simmer for about 12-15 minutes.
Keep the consistency of the gravy thinner as the liquid is soaked up on keeping the curry for a longer time.