Takke - Paise ki Sabzi ( Vegetable)

In summers one  does not have much choices of vegetables. It was time to plan for dinner. I was looking for some vegetable for gravy dish in my fridge.  I had bhindi ( lady finger) and capsicum ( shimla mirch). Both these vegetables can not be made in curry. While contemplating whether to go down and get hold of some vegetable or what can be done with what is available in kitchen... suddenly I remembered my mommy's preparation of takke paise ki sabzi, which I loved as a kid.

Ingredients:

Takke Paise
Besan ( chickpea flour)
Ajwain - a pinch
Oil: 1 teaspoon
Oil for frying

Gravy:
Onion: 1 medium size
Tomatoes: 2 medium size

Method:

1.Takke Paise:

1. Add ajwain seeds, salt and a teaspoon of oil . Knead the besan with water to a not so soft dough.

2. Make rolls with this dough.

3. Boil water in a wok / pan. Add a little oil to boiling water.




4. Add these rolls to boiling water for steaming. Cover it.

You can use pressure cooker to steam the rolls. But do not use whistle as they need to be steamed and not to be pressured cook.

Check by pricking them with knife or fork. The rolls should  have hardened.
When cooked, take them out and cut into small pieces.


Gravy:

Peel onion and either grind it in mixie or cut in small pieces.

Heat oil in a karahi/ wok. Add cumin seeds, hing ( asafoetida) when oil is smoky hot . Now switch off the heat. After a minute, add dhaniya powder, haldi and salt. Now add onion, taking care that dry masalas are not burnt. When it turns pinkish brown, add diced or grounded tomatoes. I prefer to grind tomatoes in a mixie to have a smooth gravy.

Once masala is ready and it oil leaves the sides, add water and takke paise. Let it boil . Garnish with coriander leaves.  ( The pic is before adding the coriander leaves) 😝

Serve hot with parathas or roti or boiled jeera rice.