Besan Ki Sabji - Indian Vegetarian Recipe(Updated)
Sindhi Besan Tikki Ki Sabji is a traditional Indian main dish recipe consisting of boiled gram flour balls simmered in spicy tomato gravy. Besan ki Sabji is similar to Gatte Ki Sabji, which originates from Rajasthan, and Gatte is more creamy as it includes yogurt and is less spicy.This besan ki sabji is a delicious, spicy, flavorful, finger-licking, vegetarian recipe from Sindhi Cuisine. This Besan ki sabji is without yogurt or curd because, in the Sindhi-style version, tomatoes are used in good quantity to make this dish more wholesome and less creamy instead of yogurt. Trust me, this besan ki sabji is heavenly and delicious with the blend of onions and tomato gravy, with some good common spices and soft besan ki tikki immersed in this deadly spicy gravy. This besan ki sabji is the main course dish with a semi-thick consistency of gravy; it goes well with jeera rice, chapati, roti, and even paratha accompaniments with salad, onion rings, pickle, and a chilled lassi if you like to drink something chilled. You can enjoy this both at lunch or dinner.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
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Servings: 4servings
Ingredients
Gravy Preparation
4Onionmedium
4Tomatomedium
2Bay leaf
6pieceCloves
½inch Cinnamon stick
2Cardamon
2tbsp3 garlic cloves, 2 green chili, ½ inch ginger, fresh coriander paste
4tbspOil
¼tspTurmeric Powder
½tbspRed Chilli Powder
½tbspCoriander Powder
1tbspPomegranate powder
1tspGaram masala
1tbspDry Fenugreek leavesKasoori Methi
Salt to taste
½cupWater
Fresh Coriander
Tikki Preparation
1cupGram Flour
1½tbspOil
1tspOil
2tbspOnion chopped
2Green Chilies
Fresh Coriander
1tbspPomegranate powder
¼tspAsafoetida
¼tspTurmeric Powder
½tspRed Chilli Powder
½tspCoriander Powder
Salt to taste
4cupWater
Instructions
Tikki preparation
Add 1 cup gram flour, 1½ tbsp oil, 2 tbsp chopped onion (optional), two green chilies chopped, some fresh coriander, 1 tbsp pomegranate powder or crushed, ¼ tsp asafoetida, ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, and some salt to taste in a mixing bowl.
Mix all the ingredients well. Add little water at a time and knead a soft dough.
Add 1 tsp oil and once again knead the dough.
Grease your hands with oil. Take a small portion of the dough and make a ball. Flatten it with your hand to give it a tikki shape. The tikki should not be very thick or very thin.Tip* - You can give any shape as per your preference.
Add 4 cups of water to a pan. As the water starts boiling, gently drop the tikkis one by one into the pan.
Add ½ tsp oil to prevent the tikki from sticking to each other.
Boil on a medium flame for 10 minutes.
Insert a small cut in the tikki with a knife to check it is cooked.
Keep the pan aside.
Gravy preparation
Add 4 tbsp oil to a pan. Once the oil is hot, add four medium size chopped onions.
Saute and cook till the onions turn brown.
Add four medium size chopped tomatoes. Also, add ½ inch cinnamon stick, two bay leaves, two cardamon, and six cloves. Mix all the ingredients well.
Saute and cook till the tomatoes turn mushy.
Add 2 tbsp paste of (3 garlic cloves, two green chilies, ½ inch ginger, some fresh coriander), ¼ tsp turmeric powder, ½ tbsp red chili powder, ½ tbsp coriander powder, 1 tbsp pomegranate powder, or crushed. Mix all the ingredients well.
Now add the boiled tikki to the mixture along with the water. Mix it well.
Add 1 tbsp dry fenugreek leaves, salt to taste, and 1 tsp garam masala. Mix all the ingredients well.
Add ½ cup water. Mix all the ingredients well.
Cover and simmer for 10 minutes.
Add fresh coriander. Adjust the consistency as per taste.
Besan ki sabji is ready.
Serve hot with rice, chapati, or roti.
Notes
Medium-thick tikki is light and better to eat. Suggest keeping the tikki's slightly thick as they will expand and be thicker after boiling. And if you make thin tikki, it tends to break in the boiling water.
Adding pomegranate seeds is optional in the tikki and the gravy.
If you are in a hurry, you can fry the tikki and add them to the gravy. Add water accordingly to adjust the consistency. By this method, the taste may slightly differ, and you may feel a little heavy after eating due to fried tikki.