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You are here: Home / Main Course / Bele ki Sabzi

Bele ki Sabzi

17th August 2014 By Nidhi Agrawal Leave a Comment

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.

Bele Ki Subzi

Bele Ki Subzi

Ingredients (4 servings)

For bele

  • 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

For gravy

  • 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)

Method

For bele

  1. Combine all the ingredients for the bele. Knead into a firm dough using little water. Rest for 15 minutes.
  2. Divide the mixture into 16 equal portions and shape each portion into a cylindrical roll of the thickness of pencil.
  3. 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

  1. Mix curd, gram flour, ¾ cup of water so that no lumps remain and keep aside.
  2. Heat the oil in a pan, add the cumin seeds, fenugreek seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
  3. When the seeds crackle, add curry leaves, whole red chilli, turmeric powder and chilli powder and sauté for a minute.
  4. 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
  5. Add the boiled bele to the above gravy and bring to a boil.
  6. Serve hot, garnished with coriander leaves.

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Filed Under: Main Course Tagged With: Rajasthani

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