Instant pot guvar dhokli curry (cluster beans with wheat dumplings)

51086958_10155907227416643_1031771077165973504_nGuvar Dhokli, is delectable, robust and authentic recipe which is quite popular in Gujarati community. This recipe hails from the region of Kathiyawad. It’s main course dish made of spicy flour dumplings ( Dhokli ) cooked with Cluster beans. In this recipe flour dumplings are made of wheat flour and this dish can be made in jiffy, if preparations are done early. If preparations are not done early than the process can be very lengthy.

51186809_10155907227446643_5050366496207798272_nAs a foodie and food blogger, I always experiment with traditional dishes, maybe I would add one new ingredient or omit one. It’s always trial and error and with that I have had many disappointments and successes too. I was rushed this evening so I decided to make this dish in instant pot. I wasn’t sure how it would turn out but it was success! My instant pot recipe can make this whole process very easy for you. You can whip up this curry within 20 minutes from start to finish. This recipe stands out as you can have as main course with Rice, Roti or paratha or if you are like me just have it on it’s own, the way you devour Daal Dhokli.

Ingredients:

1.5 cups guvar /cluster beans

1 tbsp EVOO

2 tsp chili powder

1 tsp turmeric powder

1 tsp garlic ginger paste

2 cup water

salt to taste

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ajwain seeds/carom seeds

1/2 tsp asafoetida/hing

1 tsp green chilis finely chopped

4-5 curry leaves

2-3 dry red chilis

For dhokli:

1/2 cup wheat flour

2 tbsp gram flour/Besan

1/2 tsp Chili powder

1/2 tbsp garlic paste

salt to taste

1/2 tsp ajwain/carom seeds

1/4 tsp asafoetida

1 tbsp EVOO

water- little at time to knead the dough

Method:

In a bowl, Mix all the dhokli ingredients together. Take little water at a time to knead the dough. The dough should just soft enough to roll it into tortillas. If your dough is sticky than add little bit of wheat flour. If too hard then add little water and knead it more until soft. Once the dough is proper consistency, roll it into tortillas.

50936721_10155907227311643_436426070921576448_nMake sure when you roll the tortillas, it should not be medium consistency (not too thin or thick).

51010836_10155907227341643_8205257293537738752_nOnce desired thickness, cut it in any shape you like. I used round small cookie cutter. Once cut in desired shape, keep it aside.

50984085_10155907227371643_5639493085592289280_nWash and Trim cluster beans on both sides and chop into medium size pieces. Turn on instant pot on saute mode and add oil. Once hot add mustard seeds, red chilis, cumin seeds, carom seeds, and curry leaves. Once crackle, add chopped green chilies, ginger/garlic paste, and cluster beans. Add all the spices (asafoetida, chili powder, turmeric, and salt). Mix well. Add 2 cups of water and once it comes to boil than add dhokli (wheat dumplings) inside. Close the lid and seal it. Turn off the saute mode and turn it on chili/bean mode for 3 minutes. Once the timer goes off, instantly release the pressure.

50979292_10155907227286643_4891505676087459840_n Serve it hot by it self or with tortilla (roti) or rice.

P.S. if you want dry curry than add little less water or boil it until it evaporates. Adjust the spices to your comfort level. if your dumplings are too thick than it may not be cooked in 3 minutes. If the cluster beans and dumplings are not cooked than cook for another minute.

Advertisements

Stuffed Eggplants (Bharelna Ringana)

524589_10151336636261643_421522330_n

In my family, everyone loves eggplant. At least twice a week, my parents cook eggplant subji-curry.  After marriage, I cooked eggplants in the house at least once a week because my husband also loves eggplant subji-curry. When I was young, I avoided eating dishes with eggplants. After trying my dad’s stuffed eggplants, I realized that eggplants were the yummiest vegetables. I frequently make eggplant subji-curry at home for lunch-dinner. This is my dad’s stuffed eggplant recipe that I grew up eating and just love.

Last week my husband was craving stuffed eggplants. I have not made this dish since I moved out of my parents’ house. It has been two years; I never attempted to make this dish because I didn’t think I would be able to make it as good as my dad’s. My husband went to grocery store and bought baby eggplants.

A stuffed eggplant (Bharela Ringana) is a traditional Gujarati recipe. It can be prepared with or without gravy, but everyone in my family loves it with gravy. This dish can be served with Roti, Bhakri, Naan, or Paratha.

 Ingredients

4-6 baby eggplants

2-4 baby potatoes (optional)

For Stuffing

½ cup chickpea flour (roasted)

2-3 tbsp cumin- coriander powder

1 tsp sugar powder

½ tsp turmeric powder

3 tsp red chili powder

Salt to taste

2 tsp lemon juice

2 tbsp oil

For Seasoning

2 tbsp Oil

1 tsp Cumin seeds

1 tsp mustard seeds

1 tsp ginger garlic paste

Pinch of Asafetida

Filling in Eggplants :

168562_10151336548151643_1732807362_n

Steaming method: 

–          Wash baby eggplants and baby potatoes (optional). Cut all into four parts but don’t cut the end.

–          In a bowl, add all the ingredients listed for stuffing together and start filling the baby eggplants and baby potatoes.

–          Put all the stuffed vegetables on the steamer and steam them until soft.

–          In a wide pan, heat some oil. Add cumin & mustard seeds. Add a pinch of asafetida and ginger-garlic paste.

–          Place all the steamed stuffed eggplants and potatoes in the pan and gently flip to cover all the sides.

–          If you want this dish to have gravy then sprinkle leftover stuffing on top with some water and let it cook on medium heat for approx. 5 minutes.

–          Garnish with chopped coriander leaves (optional)

–          Ready to serve!..

Pressure cooker method:

 –          Wash baby eggplants and baby potatoes (optional). Cut all into four parts but don’t cut the end.

–          In a bowl, add all the ingredients listed for stuffing together and start filling the baby eggplants and baby potatoes.

–          Heat oil in a pressure cooker and add cumin & mustard seeds. When it starts to sizzle, add ginger-garlic paste, asafetida & add remaining stuffing and fry it for 1 minute.

–          Add 2-3 cups of water and bring it to gentle boil on medium flame.

–          Place all the stuffed vegetables in the pressure cooker and close the lid.

–          Let it cook for approx. 10-12 minutes or for 2-3 whistles depending on the size of the baby eggplants & potatoes.

–          Garnish with chopped coriander (optional)

–          Ready to serve !..