Jodhpuri Gulab Jamun Ki Sabzi | Rajastani Cuisine

Lil Angel loves Gulab Jamuns. Whether it is the baked version or the deep fried version or the chocolate stuffed ones, she loves it all!So there is almost always a pack of gulab jamun mix at home and if there isn’t I make it from the scratch.

Last week she spied a jamun mix packet inside some box[which I had completely forgotten about] and being a good girl that she is, checked the expiry date on the pack. She almost screamed when she saw the use by date that the ladle that I was holding flew out from my hand in panic!!

Turning around to check on the kid, I saw her grinning and then understood that she had screamed of joy!!! Yes, there was month more to use it and she wanted me to make them for me.

That was when I remembered that I had got the pack to make this jamun sabzi and completely forgotten about it.

She I had to beg her to lend me half a pack of this mix and a promise of gulab jamuns for the evening snack[or before that] to get this dish done.

I did make the gulab jamuns for her which she relished and the next day packed this curry along with the Missi Roti in her tiffin box and she was literally grinning when she came back.

She gushed out, ‘Mom, no one in my class believed that the curry was made with jamuns!I loved it mom.You are such a good cook and maybe we should open a restaurant and I could even help you run it!!’These were the sweetest words my 8 year old and I was so happy that I made it.

So presenting to you- the famous Jodhpuri Gulab Jamun Ki Sabzi….

Based on what I gathered from the various reads on the internet, this curry is very famous from the Rajastani cuisine. Dry jamuns that are not sweetened with the syrup are sold in the shops and some innovative women found out that they taste good in curries and this was born this dish!!

 I used:

Gulab jamun mix- 100 grams
Cashews- 10
Melon seeds- 1 tablespoon
Tomato- 2, large
Green chilies-2
Bay leaf-1
Cloves- 2
Cardamom-1
Ginger-garlic paste- 1 teaspoon
Coriander powder- 1 teaspoon
Chili powder- 1 teaspoon
Garam masala- 1 teaspoon
Kasuri methi-3/4 teaspoon,lightly crushed between the palms
Salt to taste
Oil- 1 tablespoon + for deep frying
Fresh cream and coriander leaves to garnish.

Soak the cahews and melon seeds in hot water for 30-45 minutes. Drain and grind to a smooth paste and keep aside.

Grind together green chiles and tomato to make a smooth puree.Keep aside.

To make the jamuns:

Take the gulab jamun mix and salt in a vessel. Add water little by little and knead to a smooth ,soft dough.Let it rest for 10 minutes and then divide into small balls. I got 14.Heat a pan with oil and deep fry the jamuns on medium heat till golden brown.Drain and keep aside.

Heat oil in a pan and add the bay leaf, cloves and cardamom. After a few seconds, add the ginger garlic paste. Saute till the garlic paste turns a little brown in color.Add the tomato puree, the masala powders and bring to a boil. If the mixture is too thick, add water .Then add salt.

Once the mixture comes to a rolling boil, add the cashew paste and simmer for 5 minutes.Put in the dry jamun balls.

Let it simmer for 10 minutes.Add the kasuri methi, switch off the flame and remove to a serving dish. Serve garnished with a little fresh cream and coriander leaves.

I served this with Missi Roti

 Note:

• Cook the jamuns on low to medium heat. If the oil is too hot, the jamuns will turn brown on the outside but still be raw on the inside.
• The jamuns can be fried ahead and stored in an air tight container.

Take a look at all that was served so far on The Buffet On Table…

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Bon Appetit…