Basic Recipe For Vegetable Bhaji 3, With Gram Flour (Dry Curry)
Making Vegetable Sabji With Besan
Adding a little roasted/fried besan/ Bengal gram flour, sometimes known as chickpea flour, gives the vegetable bhaji a nutty, roasted flavour and taste. This recipe is based upon a recipe by my sister in-law Sunita Gupta.
You can cook many green or root or leafy vegetables this way. In the pictures here, I have cooked a Green Beans and Potato bBhaji.
250 gm. prepared vegetable. Here I have green beans and one medium potato
2 tbsp. mustard or other cooking oil. I usually use Rapeseed oil
1 tsp. cumin seeds (optional)
A pinch of hing or asafoetida powder (optional)
4 level tbsp. gram flour or besan
1 tbsp. coriander or dhania powder
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp. chilli powder, adjust to taste (coarsely ground chillies taste better)
Juice of 1/2 lime or 1/4 lemon or 1/2 tsp. amchoor or dry mango powder
Salt to taste
1/4 tsp. home made Garam Masala
Wash and prepare vegetable according to your like.
Heat the oil in a wok or karahi.
Add cumin seeds and hing/asafoetida powder, if using, and allow the seeds to splutter or turn brown.
Add besan and fry on low heat until the aroma of roast flour rises and it looks very lightly browned. Do not let it burn. The lumps that besan has, will break up as it fries. If unsure, sieve the besan before adding.
Add all the spices and salt. Stir for a few seconds.
Add Vegetables, stir well. I would add ginger here, along with rest of the vegetables. I don’t add garlic very often to vegetable bhajies, it masks their natral flavour, but you can, if you want and like.
Add and stir in 2-3 tbsp. water and cook covered for 10-15 minutes, on low-medium heat. Fresh vegetables will often release their own water, so be careful not to add too much. You can always a bit extra as you go along.
Squeeze in the lemon juice and garam masala.
Turn the heat off. The prepared dish should look slightly moist, but not mushy.