JFI-Tamarind: Besan Chikki
- Fry besan in a pan on medium-low flame, until it turns golden and does not smell raw anymore. Remove and keep aside.
- Heat 1 tbsp oil, add mustards and cumin seeds; after they pop, add chilies, turmeric and curry leaves.
- Add 1¼ cups water and let it come to a simmer. Slowly add the fried besan and mix thoroughly making sure that there are no lumps. Keep stirring until the mixture comes away from the sides. Remove onto a greased plate, cut into squares and let cool.
To make besan chikki:
For the gravy:
- Heat 1 tsp oil in a pan, add cumin seeds and after they splutter, add onions and sauté till light brown. Add tamarind pulp and ½ cup water. Add all the remaining ingredients and on a slow flame, bring the gravy to a simmer, about 15 minutes. Add the besan squares and simmer for 5-10 minutes.
- Serve with rice or roti.