This makes a great curry full of spice similar sauce to Paneer, traditionally a Gujarati curry but is made in lots of different variations. Here's my version of Dhokri nu shak!
Makes approx 15-20 dhokri pieces
INGREDIENTS FOR THE DHOKRI:
2 cups Gram flour (Besan)
2 cups Yogurt (sour/katu yogurt is good for this recipe)
1/2 cup water
1 tsp each of fresh crushed Garlic, Ginger, Green chilies
1/2 tsp turmeric
1 tsp red chilly powder
Salt to taste
METHOD FOR DHOKRI:
Mix everything and blend to a smooth consistency.
Place it in a pan and start cooking on slow heat stirring constantly.
Increase the heat and cook till a lump is formed.
In a greased thali quickly spread the mixture and use back of a steel bowl or press down evenly with your hands. Allow it to cool for about 10 minutes before cutting small diagonal dhokri.
INGREDIENTS FOR THE GRAVY: 1 cup Tomatoes (packet Pomi)
1 tbsp Oil
1 tsp each or as per your taste of Garlic, Ginger, Green chilies crushed
5-6 Curry leaves
1 tsp Mustard seeds
1 tsp Coriander seeds whole
Pinch of Asafoetida (Hing) 2 tsp Chili powder
1 tsp Garam masala
1/2 tsp Turmeric
2 tsp Coriander (thara jeeru) powder
1 tsp Tandoori powder
1 tsp Kasthuri methi Salt to taste
Fresh coriander chopped for garnishing
METHOD:
In a heavy pan put oil in, allow it to heat and then add mustard seeds, coriander seeds, hing, garlic, ginger, green chilies and allow to cook for a few minutes.
Then add the curry leaves and the tomatoes. Stir and add all the spices chili powder, garam masala, turmeric, thara jeeru, tandoori powder, kasthuri methi and salt to taste.
Simmer for a few minutes, add water approx 11/2 cups for the gravy simmer for further 2 minutes then slowly add the dhokri. DO NOT stir the dhokri shak too much otherwise the dhokri will break.
The dhokri will absorb the gravy so you can judge if you want more gravy then add a little water.
Serve hot garnish with coriander. Goes well with naan, chapati, rice.