Ingredients
-
250 gm to 300 gm fresh Chawli (yardlong beans), chopped into small pieces
-
1 tbsp Oil
-
1 tsp Mustard seeds
-
2 tsp White sesame seeds
-
1/2 tsp Hing (asafoetida)
-
1/2 tsp Haldi (turmeric) powder
-
2 tsp Coriander powder
-
1/2 tsp Garam masala
-
3 to 4 garlic cloves, a small piece of ginger, and 2-3 green chillies Ginger, garlic, and chili paste
-
1 Tomato, finely chopped
-
salt
-
3/4 cup water (adjust as needed for consistency)
-
A small piece of Jaggery
-
Fresh lime juice (from 1 lime)
-
Fresh coriander leaves for garnish
-
1/2 cup For the Dhokli - Besan (gram flour)
-
1/4 cup Regular Atta (whole wheat flour)
-
1/2 tsp Turmeric powder
-
1.5 tsp Kashmiri Mirchi powder
-
salt
-
1 small pinch Baking soda
-
1/2 tsp Ajwain (carom seeds)
-
1 tsp Oil (for moyan/binding)
-
Extra oil for greasing hands
-
* Water as required to make a stiff dough
About
99% of people have forgotten about this incredibly tasty monsoon sabzi from Gujarat! Watch how I make it. 🌧️
This Chawli Dhokli Nu Shak is my absolute favourite comfort food for the rainy season. Soft besan and atta dhoklis are gently cooked with fresh chawli (yardlong beans) in a deeply flavorful, mildly sweet, and tangy gravy. It is a hearty, wholesome meal that brings back so many beautiful memories of the traditional dishes my mother and grandmother used to make.
The rainy season will be gone before you know it, so you have to try my recipe! Save this video right now and make it for dinner tonight.
Nutritional Profile & Value (Approximate per serving, based on 6 servings)
* Calories: ~140 kcal
* Protein: ~4.7g
* Dietary Fiber: ~4g
* Carbohydrates: ~21g
* Total Fat: ~4.7g
* Sugar: ~2.7g
* Key Nutrients: Rich in Vitamin A and C (from chawli and fresh lime), Calcium (from sesame seeds), and Iron (enhanced by the jaggery and citrus combination).
Steps
|
1
Done
|
In a mixing bowl, combine besan and regular atta. |
|
2
Done
|
Add turmeric powder, Kashmiri mirchi powder, salt, ajwain, baking soda, and 1 tsp of oil. |
|
3
Done
|
Sprinkle water gradually as required and knead it into a stiff dough. |
|
4
Done
|
Apply a little oil to your hands, take small portions from the prepared dough, and roll them into small cylinder shapes. Cut them into small dhoklis. |
|
5
Done
|
Lightly coat the cut dhoklis with a little oil so they do not stick to each other, and set them aside. |
|
6
Done
|
Heat 1 tbsp of oil in a pan. Add mustard seeds and white sesame seeds. |
|
7
Done
|
Once they crackle, add hing, haldi powder, coriander powder, and garam masala. Fry the dry masalas well on a slow flame. |
|
8
Done
|
Add the freshly pounded ginger, garlic, and green chili paste. Fry this paste along with the masalas. |
|
9
Done
|
Add the chopped fresh chawli, 3/4 cup of water, salt to taste, and the finely chopped tomato. |
|
10
Done
|
Mix everything well, cover the pan with a lid, and let the chawli cook for about 50% on a medium flame. |
|
11
Done
|
Open the lid and gently drop in the prepared dhoklis. |
|
12
Done
|
Cover the pan again, lower the heat, and let the dhokli cook with the chawli for 7-8 minutes. |
|
13
Done
|
3. Once the dhokli is fully cooked and soft, check the gravy. You can adjust the water consistency here as required. |
|
14
Done
|
Finally, add a small piece of jaggery, mix well so it melts into the gravy, and turn off the heat. |
|
15
Done
|
Right before serving, squeeze the juice of one fresh lime over the sabzi. |
|
16
Done
|
Garnish generously with fresh coriander leaves. |
|
17
Done
|
Enjoy this hearty sabzi with Bajra or Jowar roti, or pair it beautifully with steaming hot rice and a dollop of ghee! |
