Desi Fiesta

Jodhpuri Gulab Jamun Ki Sabzi (Jain version)

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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.

 Ingredients

For Gulab Jamun 

2 cups Gulab jamun mix
Salt – as per taste
Warm Water to knead the dough
Oil for deep frying

For Gravy 

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

Method 

 For Gulab Jamuns

  • 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.

For Gravy

  • 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.
Tips 
  • 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.
Sending To  Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Comments

  30. Padma Rekha says

    This is in my draft from long time but some how I am missing to post it. my is littel different will try to post soon. perfect combination with roti looks yumm.

  32. Sangeetha M says

    wow..another mouth watering recipe, thanks for sharing..curry looks so tempting,can't wait to try it 🙂 beautiful pics n presentation..pretty props 🙂