Sindhi aani basar / Sindhi style gattey ki sabji recipe

SINDHI AANI BASAR / SINDHI STYLE GATTEY KI SABJI RECIPE / BESANA JOON AANYOON

BY DISHA LAHORI 

Aani ji bhaji is a typical Sindhi style dish, made from the .Sindhi Style gattey ki subzi, gramflour tikkis cooked in onion base .

Aani Basar-gramflour cutlet curry is a traditional Sindhi recipe.

It is a lesser known recipe to other community kitchens. It is similar to Rajasthani ‘Gatte ki sabji’ .

Both have chickpea dumplings.However, this one has tomato gravy.

Chickpea dumplings traditionally are fried and served with a gravy of caramelized onions.

However in this recipe, we steam the dumplings and saute’ them.

This retains the taste but  reduces the calories. This recipe may look lengthy   but it is worth .

dumplings can be made in advance and stored in fridge and used whenever required .

INGREDIENTS

• 3 cups spring onions cleaned, washed and chopped
• 2 tomatoes finely chopped
• 1 green chilli  finely chopped
• 4 tbsp oil
• ½ tsp khaskhas / poppy seeds
• 1 cup besan
• 2 tsp coriander leaves chopped
• 2 tsp red chili powder
• 1 tbsp dhaniya powder
• ¼ tsp haldi
• Salt to taste
• A generous pinch of garam masala (optional)

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=Vz-OqG_TCbo&t=7s

Method

1. In a mixing bowl, take besan, poppy seeds, ½ of green chili, coriander leaves, salt, 1 tsp red chili powder and 3 tbsp oil. Mix nicely using finger tips.
2. Add 3- 4 tbsp water and knead it into a dough.
3. Divide the dough into equal 2 portions. Roll into a cylindrical shape and then cut it into 4-5 pieces ( 2 inches). Aani are ready.
4. In a thick bottomed/ non-stick wide pan heat 1 tbsp oil. Add onions, tomatoes, rest of green chili, rest of red chili powder, haldi, dhaniya powder, salt and give it a good mix on high flame.
5. Place all ready aani over the onions and lower the flame. Cover the pan with a lid and allow to cook for 20-25 mins on lowest flame. DO NOT STIR. DO NOT OPEN THE LID. The onions, tomatoes will release enough of moisture and aani will be cooked in that moisture.
6. After 25 mins open the lid, and gently stir the aani, check with a knife and cook covered for another 2 mins.
7. Sprinkle garam masala and serve hot with fulka or sindhi soft khichani.

Note-

• Many people add 2 tsp fine chopped onions in besan while kneading.
• You can increase the oil upto 1 more tbsp while kneading aani.
• You can use normal onions instead of spring onions.
• You can deep fry or shallow fry the aani.

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