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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.
Prepare the Aani Dough
Shape and Boil the Aani
Create the Gravy Base
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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 350.21 calories per serving with 10g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
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.
Add 1/2 teaspoon of ajwain (carom seeds) to the besan dough for a distinct flavor and to aid digestion.
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.
Besan, or chickpea flour, is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
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.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin. These antioxidants help combat oxidative stress and reduce inflammation in the body.
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.
One serving of Besan Ji Aani (approximately 310g) contains around 350-400 calories. The exact count can vary based on the amount of oil used and the size of the vegetables.
This recipe is naturally gluten-free as its main ingredient, besan (chickpea flour), does not contain gluten. Just ensure your hing (asafoetida) is pure and not compounded with wheat flour.
This usually happens for two reasons: the dough was too soft, or the water was not at a rolling boil when you added the logs. The dough must be very stiff, and the water must be boiling vigorously to cook the outside of the logs quickly, helping them hold their shape.
Leftover Besan Ji Aani can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling; you may need to add a splash of hot water while reheating.
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