BM #109 : Week 2, Day 3
Theme : DEF – Curries

My family loves Gujarati food and that’s how I decided on this curry for today. Trust me – it wasn’t easy to find a dish starting with the alphabet F. Fansi is beans in Gujarati. There seems to be many versions to the basic beans curry, I went with the one with dumplings.

I have followed the method in this YouTube video for most part. The recipe usually involves making the dough for dhokli and the cooking it with beans and spices. The video I followed had onions and tomatoes in it too, so that’s what I did. Because of the wheat flour, the curry has a tendency to thicken up if you keep it for long. You might have to reheat it with some water to break it at the time of serving.

Read on for the recipe.

Ingredients:

For dhokli

• 3 tablespoons chickpea flour/Besan
• 3 tablespoons wheat flour
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Salt as needed
• 1 tablespoon oil
• Water as needed to make dough

For Fansi

• 2 teaspoon oil
• 1 teaspoon jeera seeds
• 1/2 teaspoon carom seeds
• 1/2 teaspoon hing
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 teaspoon grated ginger
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1.5 cups French beans, diced
• Salt as needed
• 1.5 cup water or more, as needed

Method:

1. Make the dhokli first. In a mixing bowl, add the besan and wheat flour along with the spices, salt and oil. Mix to combine. Add water in steps and knead to make a soft smooth dough.
2. Pinch off small balls from the dough. Keep the ball on your left palm and press it with your right thumb. You will get a small disc this way. Repeat with the rest of the dough and set the discs this aside.
3. For the curry, heat oil in a pan. Add the Jeera, hing and carom seeds. Sauté the onions and when it turns pink, add the garlic paste. Now add the tomatoes, salt and the spices. Mix well, cover and cook for 3-5 minutes until the tomatoes are cooked and mushy. Add the beans and 1.5 cups water. Cover and cook for 8-10 minutes until the beans are almost done.
4. Add the dhokli discs and add one more cup of water if needed. Cook for another 15 minutes or so, until the dhoklis are done. Taste test a piece to see whether it’s cooked through. Once it’s cooked, remove from heat and serve hot with rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week