Golyanchi Amti with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Dumpling (Golya) Dough

   • In a mixing bowl, combine 1 cup besan, 1 finely chopped onion, 2 tbsp chopped coriander leaves, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 0.25 tsp hing, 0.5 tsp garam masala, and 0.5 tsp salt.
   • Mix all the dry ingredients well.
   • Gradually add about 1/4 cup of water, a little at a time, and knead to form a firm, non-sticky dough. The dough should be stiff enough to hold its shape.
   • Lightly grease your palms with oil. Pinch small portions of the dough and roll them into smooth, marble-sized balls (golya). Set them aside on a plate.
2. 2

   Make the Curry Base (Tadka)

   • Heat 2 tbsp of oil in a deep pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp mustard seeds and let them splutter.
   • Add 1 tsp cumin seeds, 1 sprig of curry leaves, and 0.25 tsp hing. Sauté for about 30 seconds until fragrant.
   • Add the remaining finely chopped onion and sauté for 4-5 minutes until it turns soft and translucent.
   • Stir in 1 tsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Build and Simmer the Amti

   • Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
   • Add the spice powders for the gravy: 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1.5 tsp goda masala. Stir and cook for 1 minute, allowing the spices to release their aroma.
   • Pour in 4 cups of water. Add 2 tbsp tamarind pulp, 1 tbsp jaggery, and 1 tsp salt. Stir everything together.
   • Increase the heat to high and bring the curry to a vigorous, rolling boil.
4. 4

   Cook the Dumplings in the Curry

   • Once the curry is boiling rapidly, reduce the heat to medium.
   • Gently drop the prepared besan dumplings into the boiling curry, one by one. Do not overcrowd the pan.
   • Let the dumplings cook undisturbed for the first 5 minutes. This is crucial to prevent them from breaking.
   • After 5 minutes, you can stir gently. Cover the pan with a lid and let the amti simmer for 10-12 minutes.
   • The dumplings are cooked when they become firm and float to the surface. You can test one by cutting it in half; it should be cooked through with no raw center.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with the remaining fresh coriander leaves.
   • Let the Golyanchi Amti rest for 5-10 minutes before serving. The gravy will thicken slightly as it cools.
   • Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.