Bele are boiled gram flour dumplings flavoured with spices, then put into a curd based spicy gravy is a traditional Rajasthani dish. This is a slightly different version of gatte ki sabzi.
Ingredients (4 servings)
- Bengal Gram Flour (Besan) – ½ cup
- Red Chilli Powder – 1 tsp
- Fennel Seeds (Saunf) – ½ tsp
- Carom Seeds(Ajwain) – ⅛ tsp
- Curd – 2 tbsp
- Oil – 2 tbsp
- salt – to taste
- Curd – 2 cups (beaten)
- Bengal Gram Flour (Besan) – 2 tbsp
- Curry Leaves – 8-10
- Cumin Seeds (Jeera) – 1 tsp
- Fenugreek Seeds (Methi) – 1/2 tsp
- Asafoetida (Hing) – 1/4 tsp
- Bayleaf (Tejpatta) – 1
- Whole Red Chilli – 2
- Clove (Laung) – 1
- Cinnamon (Dalchini) – 1″ piece
- Turmeric Powder (Haldi) – 1/4 tsp
- Red Chilli Powder – 2 tsp
- Oil – 2 tbsp
- Salt – to taste
- Coriander Leaves – 2 tbsp (chopped)
- Combine all the ingredients for the bele. Knead into a firm dough using little water. Rest for 15 minutes.
- Divide the mixture into 16 equal portions and shape each portion into a cylindrical roll of the thickness of pencil.
- Boil 1½ litres of water in a pan and cook rolled bele in boiling water for 8-10 minutes or till they float on top. Drain and keep aside.
For the gravy
- Mix curd, gram flour, ¾ cup of water so that no lumps remain and keep aside.
- Heat the oil in a pan, add the cumin seeds, fenugreek seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
- When the seeds crackle, add curry leaves, whole red chilli, turmeric powder and chilli powder and sauté for a minute.
- Add the curd mixture, 1½ cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not curdle. Simmer for about 8-10 minutes
- Add the boiled bele to the above gravy and bring to a boil.
- Serve hot, garnished with coriander leaves.