Sindhi Aani Bassar / Fried Lentil Cakes in Thick Gravy

 BM # 54   Week 1   Day 2

Seyal Bhaaji's are very popular in Sindhi Cuisine , These are full of onions and that's what makes the gravy of the veggie. We have Seyal Bhindi, Seyal Meha patata, but the aani Bassar is one favorite of all. Here you make a dough with spiced Besan and make small tikkis, fry and add them to these onions. We have two versions of this dish, one with proper gravy and other Seyal one. So here is a Seyal Aani Bbassar for Day 2  Lentils 3 ways.

For Aani
2 cups  chick pea flour (Besan)
1 onion, finely chopped
¼ cup coriander finely chopped
2 green chilly finely chopped
2 tsp poppy seeds
¼ tsp red chilly pwd
4 tbsp oil
Salt to taste

Put the chick pea flour in a bowl.
Add all the ingredients.
Mix the flour with hands till resembles breadcrumbs.
Adding water ,bind to a semi soft dough.(this takes up little water so be careful)
Make small rounds and flatten like a tikki else roll them lengthwise.
Press sides to make them even.
Cut into pieces.
Deep fry.
These aanis have a very good shelf life,so you can make them and store for a few days.
Soak the required quantity in water.

The Gravy
8 large onions, chopped
1 tsp ginger paste
6 large tomatoes, finely chopped
2 green chillies
1 tsp coriander powder
1/8 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp Garam masala

Heat oil.
Add onions, ginger paste and green chillies.
Saute till translucent.
Drain the water from the deep fried aani.
Add these to the onions.
Add salt and turmeric powder.
Simmer the gas and place a lid on the pan .
Pour some water on the lid and let the onion cook on slow fire.
After the onion has become soft which shall take about 15-20 minutes add the tomatoes and the rest of spices.
Let the flame be slow for another 5 minutes.
The tomatoes will get mushy.
Now increase the flame and cook stirring very gently, so that the aani s do not break.
The water oozed from onions and tomatoes has to be be dried.
The end result would be a onion tomato gravy , a gravy which is very very thick .

 

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