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Jholi
Brief: Jhol means very thin gravy. Jhol can be
made out of tomatoes, potatoes and other tubers. On the other hand
Jholi is gravy made out of curd. It is comparatively a much thicker
jhol and similar to phanu in preparation.
Ingredients
- Besan or Rice flour - 1 cup
- Curd - 3 cups
- Oil or Ghee - 1/2 cup
- Garlic - 4 to 5 cloves
- Dry Faran or Cummin seeds - 1 tsp
- Red chillies whole - 4 to 5
- Asafoetida - a pinch
- Dry coriander powder - !/2 tsp
- Turmeric powder - 1/2 tsp
- Red chillies powder - 1/2 tsp
- Water - 3 cups
- Salt - 3 tsp or to taste
- Chopped spinach or fenugreek leaves -optional
Method
- Jholi can be made of besan or rice flour. Mix besan, 1/4 tsp
turmeric powder and 1/2 tsp salt. Make it into a thick paste by
gradually adding water, and continuously folding it with a spatula
or karchi.
- Now mix the paste with Curd and water. Churn the mixture well.
- Take a pan or karahi and heat the oil. Add garlic cloves in
the hot oil. When the garlic turns light brown, faran, red chillies
and heeng.
- Immediately pour the curd mix into the frying pan. Add turmeric
powder, dry coriander powder, red chillies powder and salt.
- Cook till the gravy starts thickening and the raw smell of
besan is gone. Let the jholi cook for about 10-15 minutes. If
you are using rice flour then cook it for few minutes more. Add
more water to keep the consistency thin.
- Before taking it off from heat, add handful of chopped spinach
leaves or chopped spring onion leaves. Cook for few more minutes
till the leaves are tender.
- Garnish with a table spoon full of ghee, coriander leaves and
green chillies( slit apart into two pieces) and serve with bhaat
(steamed rice)
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