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Ingredients Method

Ingredients
  

  • 1 cup ghes vadi/sun-dreid rice dumplings
  • 1-1/2 cups water
  • 3 tablespoons yogurt
  • 2 teaspoon besan/chickpea flour
  • 1/2 teaspoon haldi/turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon dhana-jeeru/coriander cumin seed powder
  • 1/2 teaspoon rai/mustard seeds
  • a pinch of asafetida
  • 1 dry whole red chili optional
  • 3 tablespoons oil
  • salt to taste

Method
 

  1. In a small bowl whisk the yogurt and chickpea flour to a smooth mix.
  2. Place a kadai on medium flame.
  3. Add the oil, once it heats up add the Ghes Vadi to shallow fry on a low flames.
  4. Remove the lightly fried Vadis.
  5. To the same oil, add mustard seeds, whole red chili, asafetida. Once the mustard begin to splutter add the red chili powder and all the water.
  6. Add the turmeric powder, dhana-jeeru powder, salt and the whisked yogurt mix.
  7. Keep stirring to reach to a smooth consistency curry sauce.
  8. Add the fried Ghes Vadi and bring the curry to a gentle boil.
  9. Remove from flame and transfer to a serving bowl.
  10. As the Ghes Vadi Curry cools it will thicken a little.
  11. Serve with roti.