While thinking of my next letter which is J i had lots of things running in my mind but I still opted for this traditional and regional rajasthani curry which is so rich and yummy . So under regional theme i choose J for Jodhpuri Gulab Jamun Ki Sabzi (Jain version) for today's recipe for Blogging Marathon.
Gulab Jamun have always been a great and my fav sweet dish which is popular all over the world but i just tried this delicious curry with raw / dry gulab jamun . In jodhpur you can find vendors selling some raw jamuns that is which are not soaked in the syrup and just fried balls . So the rajput womens over there is said to have innovated this curry out of the unsweetened jamun isn't that interesting . I was so happy to try them and they turned out so yummy and rich .
Gulab jamun ki sabzi is one of the rajasthani dish where the gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.These are generally heavy and filling curry as cashew adds all the richness to it. As we had 8 days festival of payurshan parva last week i wanted to share some jain recipe today with no onion or garlic.
For Gulab Jamun
2 cups Gulab jamun mix
Salt – as per taste
Warm Water to knead the dough
Oil for deep frying
Tomatoes – 2 nos
Cardamom - 2 pods
Bay leaf - 1 no
Cloves - 2 nos
Red Chili pd 1/2 tsp
Coriander pd 1/2 tsp
Cumin pd 1/2 tsp
Turmeric Powder 1/4 tsp
Cashew nuts - 9-10 No,(Grind them with lil water into paste)
Green chili - 2-3
oil 3 tbsp
Salt to taste
- To the gulab jamun mix add salt.
- Knead the dough softly with warm water till they come together and form a smooth dough.
- Divide the dough in small lemon size pieces and shape them in to round shapes as we do for gulab jamun.
- Heat oil in a large pan and deep-fry the gulab jamuns until golden brown.
- Drain them in a paper towel and set aside.
- Grind tomato and green chillies in a mixer and Keep aside.
- In a pan heat oil add cardamom, cloves, bay leafs then the tomato puree and cook them well till it boils.
- Add coriander, red-chilli, turmeric, cumin powders and salt.
- Add some water to make the mixture a little thin .
- Cook the mixture well till it leave out oil in the corners.
- Add the fried gulab jamuns in the gravy and boil them .
- At last add cashew nut paste and cook them well for 3-4 minutes.
- Serve immediately hot with Phulkas / Roti's.
- If you are not serving the gravy immediately you can skip adding gulab jamun to the gravy and add them while serving .
- You can fry the gulab jamun in paniyaram kadai to make it more healthy.
- You can also make use of cream instead of cashew nuts to make the gravy rich.
Logo courtesy : Preeti
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