Khandeshi Speciality- Dubuk Vadi

    

Khandeshi Speciality- Dubuk Vadi 

Basically i belong to Khandesh region which is a northwestern part of Maharashtra who is made up of three district (Jalgaon + Dhule + Nandurbar ) and some part of Nashik also.And very famous for its unique style of cooking and mostly spicy food.Khandeshi cuisine is one of the famous cuisine in Maharashtra.Few recipes are world famous from khandeshi cuisine like daal Batti, Vangyach bharit/Spicy Smoky Mashed Eggplant,Shev Bhaji and many more. Until today i have shared lots of recipes from "Khandeshi Cuisine" but some are still remaining so i will definitly come to them in future.
My Today's recipe is also one of rustic meal from khandesh which is the powerhouse of perfectly blended spices yet simplicity of ingredients yet delicious and mouthwatering in taste.

We called it "DUBUK VADYA". It is basically a onion and dry coconut gravy with gram flour dumplings.Which i made on last weekend on demands of few of my friends who wanted to taste "Khandeshi Cuisine".And they were all is vegetarians and so i confidently decided to make this recipe for them in most traditional way as possible to me here in my Singapore kitchen.Do try and Let me know.

    Below image is having all ingredients which i have used in my above recipe.i.e flame     roasted onion,dry coconut,coriander seeds  ⇩

    Smoothly Blended Masala from all above ingredients except red chili powder.⇓

Making of besan batter which is mixture of besan/gram flour + turmeric powder + salt and add water to make pouring consistency like bhaji/pakora. ⇩

Prepared batter of besan ⇩

   I serve this curry with jowar bhakri/roti and rice and salad 😍😍

Ingredients

2 to 3 medium Onion sliced

5 to 6 cloves Garlic

1 inch Ginger chopped

3/4 cup scraped dry coconut

1 1/2 tsp Red chilly powder or as per taste prefer

1/2 tsp Turmeric as per taste 

1 tbsp Khandeshi Kala Masala or any garam masala as per taste 

1 tbsp coriander seeds

salt to taste

2 to 3 tbtsp Oil 

For Dubuk Vadi

1 Cup Besan /Gram flour

Salt to taste

1/2 tsp Turmeric

Water as required to make the batter

Chopped coriander for Garnish

Method ↓

Step 1

Roast the sliced onion in 1 tsp Oil in iron wok(can use any normal wok if not available ). 

Once the onion turns brown, keep it in grinder, And add the dry coconut to same wok and roast ,till it turns golden brown. 

Add this too in grinder and let it cool and grind to a fine paste with ginger,garlic,some fresh coriander, and coriader powder, and kala masala  using little water if required.

Step 2

For Besan Vadya/Dumplings

Mix in big bowl besan,salt ,turmeric,ajwain with water to make a smooth batter of dropping consistency , like pakoda/bhaji. 

Step 3  For Gravy/Curry

-Heat oil in a vessel , add cumin seeds and let them splitter. 

-Add  red chilli powder and the ground masala paste and saute till it oil starts apperaing on edges. 

-Add turmeric and salt and saute for few secs. 

-Add 2 cups water and let the curry simmer.

Step 4

Now ,slowly drop small round balls (same like bhaji/pakoda) of the besan mix into the boiling curry.This Step should be done as fast as possible as all balls/dumplings should cook equally. Let the curry boil , till the besan balls float on top. and oil starts to float on top of the curry. Garnish with chopped coriander and serve hot with rotis/bhakri's and rice and ofcourse ny roasted Papad..Yum.....and finish with some cold spicy buttermilk.

Do try and enjoy 🙋🙋