Besan Ji Aani
A classic Sindhi curry where savory chickpea flour dumplings, known as 'aani', are gently simmered in a tangy and aromatic tomato-onion gravy. It's a heartwarming and unique vegetarian dish perfect with rotis or rice.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Aani Dough
- b.In a mixing bowl, combine 1.5 cups besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, 0.25 tsp hing, and 0.75 tsp salt. Mix the dry ingredients thoroughly.
- c.Add 2 tbsp of oil and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add approximately 0.5 cup of water, a little at a time, and knead to form a stiff, smooth dough. Do not over-knead or make the dough soft.
- 2
Step 2
- a.Shape and Boil the Aani
- b.Divide the dough into 4 equal portions. Roll each portion on a lightly greased surface into a cylindrical log, about 1-inch thick.
- c.In a wide pot, bring 5 cups of water to a rolling boil. Gently slide the besan logs into the boiling water.
- d.Boil for 10-12 minutes. The aani are cooked when they float to the surface and feel firm to the touch.
- e.Using a slotted spoon, carefully remove the boiled logs and place them on a plate to cool for 5-7 minutes. Once cool enough to handle, slice them into 1/2-inch thick rounds.
- 3
Step 3
- a.Create the Gravy Base
- b.Heat the remaining 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add 1 tsp of cumin seeds and let them splutter.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn deep golden brown.
- d.Add 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- e.Stir in the tomato puree and cook for 3-4 minutes, until it starts to thicken.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Add the remaining spices to the pan: 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp salt. Mix well and cook the masala for 5-6 minutes, until it thickens and oil begins to separate at the edges.
- c.Pour in 3 cups of water, stir to combine, and bring the gravy to a vigorous boil.
- d.Gently add the sliced aani pieces to the boiling gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the aani to absorb the flavors of the gravy.
- e.Turn off the heat. Stir in the final 0.75 tsp of garam masala and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect aani is a stiff dough. If the dough is too soft, the dumplings will dissolve while boiling.
- 2For an enhanced texture and flavor, you can shallow-fry the boiled and sliced aani in a little oil until golden brown before adding them to the gravy.
- 3The gravy will thicken as it cools. Adjust the water quantity based on your desired consistency.
- 4Ensure the gravy is at a rolling boil before you add the aani slices. This helps them hold their shape.
- 5This curry tastes even better the next day as the flavors meld and the aani become more succulent.
Adapt it for your goals.
Creamier Gravy
For a richer, tangier gravy, add 2-3 tablespoons of whisked sour curd (yogurt) to the masala after the tomatoes have cooked and before adding water. Cook on low heat to prevent curdling.
With AjwainWith Ajwain
Add 1/2 teaspoon of ajwain (carom seeds) to the besan dough for a distinct flavor and to aid digestion.
Stuffed AaniStuffed Aani
Create a small stuffing of crushed nuts (cashews, almonds) or crumbled paneer with spices. Flatten a small portion of the dough, place the stuffing in the center, and then roll it into a log before boiling.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan, or chickpea flour, is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
The combination of besan, onions, and tomatoes provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Antioxidants
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Yes, it is a relatively healthy dish. Besan (chickpea flour) is a good source of plant-based protein, fiber, and complex carbohydrates. The use of tomatoes, onions, and spices adds vitamins and antioxidants. To make it healthier, you can reduce the amount of oil used.