Besan ki sabji is cooked in Rajsthan also. It is called Gatte ki sabji. But Besan ki sabji is cooked differently in Bihar.
Coarse Chana Besan
Red Chili powder
Ghee or butter
Salt to taste
- Add oil, chopped green chillies, chopped ginger, dhania powder, jeera, garam masala and salt to besan.
- Knead the besan to hard consistency.
- Make besan balls to medium size potatoes.
- Boil the balls till cooked.
- Take out the balls and allow them to cool.
- Cut the balls into four.
- Put a kadai/deep frying pan on fire.
- Pour oil in the kadai/frying pan.
- When the oil becomes hot, fry the besan pieces to light brown.
- Take them out of the kadai/frying pan.
- Drain out oil leaving about two spoons of oil.
- Heat the oil.
- Put chopped onions and fry till translucent.
- Make a paste of onion paste, garlic paste , ginger paste, dhania powder, turmeric powder , red chili powder and put it into the frying pan and fry for two to three minutes.
- Pour some water into the pan.
- When the water starts boiling add the besan pieces and cook till done.
- Add garam masala.
- Stir and remove from fire.
- Put the sabji in a serving bowl.
- Put two spoons of ghee in a ladle and heat it.
- When the ghee becomes hot put ½ spoon sugar and caramalise.
- Add a pinch of red chili and immediately remove the ladle from fire and spread the ghee on the sabji.
- Garnish with chopped dhania leaves and green chilies split length-wise.
When done the gravy should have a thick consistency.
- After boiling the besan balls the sabji can be cooked in mustard masala also. The recipe for standard mustard masala is described in recipe for Kachhe Tamatar ki Sabji.
- You may add finely chopped methi leaves to the besan before kneading.
Besan ki sabji goes well with rice.