| Water | 150 ml |
|---|---|
| Jowar (Sorghum) flour | 50 grams |
| Wild Edible Greens (Malabar spinach, Indian nightshade leaves, Sesbania leaves) | 12.5 grams |
| Ginger, crushed | a ½-inch piece |
| Garlic, crushed | 2-3 cloves |
| Green chilli, crushed | 1 |
| Oil | 1 teaspoon |
| Mustard seeds | ¼ teaspoon |
| Curry leaves | 3-4 |
| Onion, finely chopped | ½ |
| Turmeric | a pinch |
| Salt | to taste |
| Roasted groundnut powder | 7.5 grams |
What You Will Need
Mixing bowls, large saucepans, sieve/frying spoon (for draining dumplings), colander, mortar and pestle, large pan.
Instructions
Heat the measured water in a saucepan or a pot on a medium flame. Once the water begins to boil, gradually pour the jowar flour in, stirring continuously until the mixture thickens and forms a smooth dough. This dough should naturally come off clean from the sides of the cooking vessel.
Allow the dough to cool till it can be handled easily. Divide it into small bite-sized portions and then shape them into balls.
Flatten each ball slightly using the middle of your palms.
Place a separate saucepan on the stove on a medium flame and add enough water to boil the dough. Once the water begins to boil, add the jowar-ball dumplings. Initially, they will sink, but will rise to the surface as they cook.
Once the dumplings are afloat, remove them from the water using a sieve or a frying spoon and set aside.
Wash the wild greens to remove any dirt or foreign particles. Allow the water to fully drain off and finely chop the leaves.
Crush the ginger, garlic, and green chilli in a mortar and pestle or a mixer grinder to form a coarse paste.
Heat the oil in a pan, then add mustard seeds and allow them to pop. Then throw in the curry leaves and let them splutter as well.
Once the curry leaves are crisp, add the chopped onion and the ginger-garlic-chilli paste. Sauté until the onions turn golden-brown.
Add the finely chopped wild greens along with a pinch of turmeric and salt. Cook the greens until they soften.
Add the cooked jowar dumplings and mix well.
Sprinkle the roasted groundnut powder over the dumplings to enhance their flavour and texture.
Serve hot as a light meal or a snack. It pairs well with chutney or yoghurt.
Tips:
- Feel free to substitute the wild greens with any other leafy greens according to your personal preferences, seasonality, and market availability.
- As specified in the introduction, care should be taken to professionally verify the strain and cultivar of the nightshade leaves being used, as only certain strains of the plant are edible and others may be toxic.
Dr. Shridevi Gothe ([email protected]) is an Ayurvedic professional, consultant, and researcher. She is currently serving as an assistant professor at the University of Trans-Disciplinary Health Sciences and Technology (TDU), Bengaluru. Dr. Gothe is passionate about integrating traditional knowledge with modern science for holistic wellness solutions.
Dr. Shilpa Naveen is also been a key contributor in the development of this recipe.
This recipe is also credited to the late Mr. Suresh Hinduja, whose contributions to TDU’s culinary endeavours are greatly appreciated.
This recipe is published in collaboration with the University of Trans-Disciplinary Health Sciences and Technology (TDU).
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