Thursday, July 22, 2010

Patvadyachi Aamti

Once again with a very different spicy curry. This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi Aamti, that means curry with besan dumplings. This is very nice option when we don't have any vegetable in fridge. So the recipe is from Puranik Mavshi…. Lots of thanks to her.


For Gravy

Grated dry coconut - 1/4 cup

Onion - 2

Garlic cloves - 9-10

Ginger - 1/4 teaspoon

Sesame seeds - 1 tablespoon

Poppy seeds (Khuskhus) - 1/2 tablespoon

Cloves - 2-3

Cinnamon - 2-3 inch

Black Pepper - 2-3

Cumin seeds - 1 teaspoon

Black cardamom - 1

Red chili Powder - 1 tablespoon

Turmeric Powder - 1 teaspoon

Oil - 1/4 cup

Salt as per taste

For Patvadya (dumplings)

Bengal gram flour (Besan) - 1 cup

Red chili Powder - 1/2 teaspoon

Turmeric Powder - 1/2 teaspoon

Carom Seeds (Ajwain ) - 1/4 teaspoon

Salt as per taste

Oil - 1 tablespoon


For Gravy

Heat 1 teaspoon Oil in kadai and fry vertically sliced onions till it turns to golden brown. Then fry ginger and garlic in little oil. Roast grated coconut. Take 1 teaspoon oil in hot kadai and fry poppy seeds, sesame seeds, cloves, cardamom, black pepper, cumin seeds . Make a paste of above all fried and roasted ingredients. Now heat remaining oil in kadai. Put sugar in oil, with this oil layer (tavang) will come on curry. Now add the paste, turmeric powder and red chili powder in it. Fry till the mixture leaves oil on side of the kadai. Add little hot water and mix well. When it starts boiling then add little by little. Add salt and mix well. Cook it for 5 minutes. Gravy is ready.

For Patvadya (dumplings)
Mix all ingredients and knead a stiff dough with warm water. Put some oil on hands before kneading so that the dough will not become sticky. Now Make small 6-7 balls of the dough. Roll the ball like roti. Dust besan on base and on rolling pin too. The roti should not be very thick or thin. Cut it in diamond shape like we do in Varan phal. Repeat for remaining balls.

Now heat the gravy and add these diamonds in the boiling gravy one by one. Cover it and let it cook for 8-10 minutes. It should not get over cooked. Serve hot with Roti or bhakri and with Onion slices and lemon wedges.


Prathibha said...

It sounds like ghatte ki sabzi...looks yummy

Pari said...

Nice version of patvadya, I make my patvadya by the ukad method.

G.Pavani said...

looking yummy and colourful dish

Hamaree Rasoi said...

Gravy looks spicy and with all those garam masala I bet it must have tasted well also
Hamaree Rasoi

Madhuli said...

One of my fav. dishes-Yours looks delicious

Tanmaya Kulkarni said...

Hey... looks yummy!
Will try it out soon.
Thanks for posting it

chaitrali pathak said...

that looks so so yummy.......u have a nice blog...loved ur space...m ur happy follower nw....

Khaugiri said...

Thanks a lot girls:)

Mythreyi Dilip said...

This curry is new to me and sounds very interesting. Book marked dear:)

Ashwini said...

Rassa pahun tondala pani sutala....i will definately try it out

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