Aani Basar-gramflour cutlet curry is a traditional Sindhi recipe.
We cook it on special occasions.It is an exotic and a lesser known recipe to other community kitchens.It is similar to Rajasthani 'Gatte ki sabji' .Both have chickpea dumplings.This is actually a vegan Indian fish curry.
The region of Sindh(unfortunately separated from India) and Rajasthan stood the challenges of time.This area has also seen many dry spells with no monsoon.
In the olden days there were no refrigerators,frozen or cut vegetables available.
Thus, such recipes were developed so that people could survive with minimal veggies.Also,home cooked food was required during travelling long distances.
Healthy Twist on the traditional curry
We fry the chickpea dumplings traditionally.Then serve them with a gravy of caramelized onions.
However in this recipe,we steam the dumplings and saute' them.
This retains the taste yet reduces the calories.
This recipe may look tedious to you but it is worth the effort.
You may also make the curry as a batch.Even making dumplings in advance helps.
Store them in your refrigerator and make any day special.
Steps to make the aani cutlets
Adding the aani cutlets to the curry...
Scroll below to read the recipe of Aani Basar-gramflour cutlet curry
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