Name: Minja Ki Sabzi recipe by Rina Vora at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: For Minja; Besan/Gramflour 1 cup/200 grams; Salt to taste; water 1/4 cup; Oil to fry the minja (almost 200 ml); For gravy; Onion finely chopped 1 medium sized; Onion grated 1 medium sized; Garlic grated 11/2 tbsp; Ginger grated 1 tbsp; Tomato grated 1 large; Jeera/Cumin seeds 1 tsp; Kasuri methi 1 tsp; Oil 3 tbsp; Haldi/Turmeric Powder 1/4 tsp; Red chilli powder 1 tsp; Dhania/Coriander Powder 11/2 tsp; Garam masala powder 1/2 tsp; Salt to taste; Water 400 ml; Ghee 1 tsp (optional); Chopped coriander leaves for garnish

Ingredients Serving: 3

For Minja
Besan/Gramflour 1 cup/200 grams
Salt to taste
water 1/4 cup
Oil to fry the minja (almost 200 ml)
For gravy
Onion finely chopped 1 medium sized
Onion grated 1 medium sized
Garlic grated 11/2 tbsp
Ginger grated 1 tbsp
Tomato grated 1 large
Jeera/Cumin seeds 1 tsp
Kasuri methi 1 tsp
Oil 3 tbsp
Haldi/Turmeric Powder 1/4 tsp
Red chilli powder 1 tsp
Dhania/Coriander Powder 11/2 tsp
Garam masala powder 1/2 tsp
Salt to taste
Water 400 ml
Ghee 1 tsp (optional)
Chopped coriander leaves for garnish

Instructions

We shall start with minja, take besan in a thali. Dissolve the salt in water. Sprinkle a tablespoon of salt water over the besan and rotate your fingers gently around in it. You shall see granules forming in the gramflour. The granules will look like this.
Gently remove the formed granules in a separate plate. Repeat the same process of sprinkling water, forming and removing the granules with the remaining besan. This can be a lengthy process which requires patience. Do not apply pressure.
Once done leave the prepared granules to dry, you can do that under the fan or normally if the weather is not humid. The minja should not feel sticky to touch, that's when we know that they are ready to be fried.
Heat 200 ml oil in a kadhai, fry the minja till they turn golden pink. Remove onto an absorbent paper.
Drain out the remaining oil from the kadhai leaving 3 tbsp behind in which we shall prepare the gravy.
In this oil add jeera, when splutters add chopped onion and kasuri methi. Saute on a low flame for 3-4 minutes.
Add the grated onion, ginger and garlic, fry on low to medium flame till it turns golden brown. The mixture has to brown evenly throughout. This would take around 12-15 minutes.
Add grated tomato, haldi, red chilli powder and dhania powder. Fry till the oil separates from the masala and the mixture leaves the sides of the vessel.
Add water, salt and bring to a boil. Let boil for about 3-4 minutes.
Add the minja to the gravy, boil for 3-5 minutes more til the minja softens. Do not overcook as the minja might disintegrate.
Lastly add ghee and garam masala, coriander leaves and turn off the flame. Cover for a minute before serving hot with steamed rice.

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