- Water as required
- 2 tbsp oil
- Salt to taste
- 1 tbsp red chilli powder (for dhokadi)
- 2 pinch turmeric powder
- 1 tbsp coriander-cumin powder (dhaniya-jeera powder)
- 2 tbsp coriander leaves (finely chopped)
- 1 cup tomato (tamatar) (finely diced)
- 1 tbsp rai (mustard seeds)
- 1 tbsp red chilli powder (for seasoning)
- 1 cup besan (gram flour)
- 1 tbsp sugar
- 1 pinch hing
- Heat oil in a pan.
- Now add hing and 1 pinch turmeric powder to it.
- Lower the flame and add water (1 cup) to it.
- Bring it to a boil.
- Then add salt, besan and bit chilli powder to it.
- Keep on mixing it continuously.
- When the mix starts to leave the edges of the pan remove from flame.
Note: If lumps are formed no problem.
- After removing from heat directly transfer the prepared mix to a plate which is greased with oil and spread it evenly with oil greased spoon.
- Cool it, and then cut cubes of it.
- Take another pan, heat oil in it.
- Now add rai and a pinch of hing (for better digestion) to it.
- When rai crackles add chopped tomato, chili powder, turmeric powder, and salt.
- Cook for few seconds and then add bit water to it.
Note: If bit besan mix is remaining in pan mix it with water and you can add this instead of water at this stage.
- Let tomatoes cook well.
- Now add dhokli to tomato-curry.
- And cook curry for few seconds.
- Add coriander leaves and dhaniya-jeera powder to it.
- And cook till gravy thicken up or comes to desired consistency.
- Remove from flame.
Serve with roti, rice or as per your desire.
Khud Khao, Sabko Khilao 😀