For the Dumplings----
- Banana Blossoms - a big cup
- Bengal Gram ( chana dal) - 1/2cup
- Onion - 1 (medium sized)
- Green Chillis - 2
- Fennel Seeds - 1 tsp
- Ginger - a small piece
- Garlic - 2 to3 pods
- Salt - to taste
Soak the lentil in water for at least 2 hours. In the meanwhile steam cook the chopped vegetable( soak it in buttermilk to retain colour) with some salt.
Coarsely grind the soaked lentil along with salt and fennel seeds.
Now in a dish mix this along with chopped ginger, green chillis,garlic, and the steamed vegetable.
Take a small portion and roll them in to small sized balls as shown in the picture.
Now steam these balls in a pressure cooker for 10 minutes.
The steamed dumplings are ready. They can be had on their own with chutney or ketchup.
To spice up the dumplings further a tangy gravy was prepared as follows :-
- Tamarind extract - 1 cup
- Red chilly powder - 1 tbsp
- Coriander powder - 1 tsp
- Onion - 1
- Tomato -1
- Garlic cloves - 5 to 6
- Mustard, fenugreek & cumin seeds - 1 tsp
- Curry leaves - afew
- Sesame oil - little
- Salt - to taste
- Grated Coconut- 1/4 cup
- Black Pepper - 1 tsp
- Shallots - 5 to 6
- Poppy seeds - 1tbsp
First dry roast the poppy seeds and pepper till golden brown and grind it with grated coconut and shallots along with water to a fine paste.
In a kadai add some sesame oil and let the mustard, fenu greek and cumin seeds splutter. Now add the curry leaves, sliced onions, garlic and the chopped tomato.
Saute till the onions become translucent, now add the ground paste and keep on stirring the whole mix.
Add the tamarind extract along with required salt, red chilli powder and the coriander powder. Cook the gravy in low flame till the required consistency is achieved. Finally add the Dumplings and let it simmer for a few minutes.
Take off flame and serve hot with Rice.
Also sending this recipe to Aipi's Book Marked Recipe Event- Tuesday