Ingredients:

• For Dumplings:
• 3 cups – Soaked Chickpeas
• 1 cup – Methi leaves (chopped)
• 3 – Garlic Cloves
• 1/4 tsp – Asafoetida powder
• 1 – Onion (chopped)
• 1/2 tsp – Grated Ginger
• 4 – Dry Red Chillies
• Salt
• Few Coriander leaves (chopped)
• For Kurma:
• 10-15 – Steamed Chickpeas and Methi dumplings
• 1 – Onion (chopped)
• 1 – Tomato (chopped)
• 3 – Green chillies (slit opened)
• 1/2 tsp – Garam Masala powder
• 1 tbsp – Coriander powder
• 1/4 tsp – Turmeric powder
• 2 – Bay Leaves
• 1 tsp – Ginger Garlic paste
• 2 tbsp – Coriander leaves (chopped)
• Salt
• Oil
• To Grind:
• 1 tsp – Peppercorns
• 1 tsp – Cumin seeds
• 1 tsp – Fennel seeds
• 1/4 cup – Grated Coconut
• 1 tbsp – Poppy Seeds

Method:

1. For dumplings:
2. Grind the soaked chickpeas, garlic cloves, asafoetida powder, dry red chillies as a coarse paste.
3. Add chopped onions, chopped coriander leaves, chopped methi leaves, grated ginger and salt.
4. Mix everything well.
5. Make small lemon sized balls and steam cook 10-15minutes in an idly cooker.
6. For the Kurma:
7. Grind all the ingredients from the list ‘to grind’ into a fine paste and keep aside.
8. Heat oil in a kadai and add bay leaves and fry until brown.
9. Add chopped onions, chopped tomatoes, slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes.
10. Cook on simmer for few minutes with coriander powder, garam masala powder, turmeric powder, ground paste with lid closed.
11. Add sufficient water to the kadai and cook on medium flame for a few minutes. Once the kurma thickens, drop the steamed balls gently in.
12. Cook for a few more minutes and put off the stove.
13. Garnish with coriander leaves.
14. Serve hot with rotis or rice.
15. Recipe courtesy: Priya Easy N Tasty Recipes

Recipe courtesy of Priya