Chauli Dhokli / Long Beans with Dumplings

BM # 31  Week 3   Day 3

Chauli is a veggie which is very popular in Gujju homes.They are also called long beans. Dhoklis are dumplings, these are like mini discs and are usually made with a combination of flours, the usual combination is wheat and chick pea flour, but I generally  use just wheat flour and they turn out very soft.

Actually we do not like to eat any chapati with this curry as it already has wheat flour dumplings, but I served this curry with Coorgi roti which is made of rice.
This is the last post under the theme dumplings for this week.

250 gms Chauli
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Pinch asafoetida
1 tsp coriander powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste

1/4 cup wheat flour
Pinch carom seeds
Pinch turmeric
Pinch red chilly powder
Salt to taste
1 tsp oil
Mix oil, spices in the flour and bind a semi soft dough

Heat oil.
Add mustard and cumin seeds.
Add asafoetida.
Add Chauli and sauté for a few minutes.
Add the dry spices and salt.
Add 2-3 cups water.
Let boil for a few minutes.
Roll the prepared dough into a very thin log.
Pinch tiny balls from the log and press lightly with fingers.
Put these mini dhoklis in the boiling curry.
Let cook for 10-15 minutes or till the vegetable is tender.
The curry has little gravy, which is on the thicker side.
The dhoklis make the curry thick, how ever if it gets too dry add little water.

Gujju's add a pinch of sugar to the curry, but  since I do not like sugar or jaggary I omitted it.If you like it feel free to use it. The Coorgi Rotis will be up on the blog soon.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31

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