You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
When I was newly married I was introduced to a new veggie that everyone went gaga about- “Kurdai –che –bhaji”!!
For me it was totally new for I only knew that kurdai is fried and that’s that. I imagined that it will be fried then tossed in onion something like a salad for there were quite a few onions being chopped.
I remember my younger SIL enthusiast question “have you eaten it?”
My MIL was not too happy about breaking up the lovely kurdai but she made it and was happy when I said that I liked the bhaji.
The reason down the memory lane trip is that the other day I found a lot of some of the broken kurdai that I did not want to fry and I made this dish.
I have given the ingredients and the measures approximately please adjust the quantities as you please!!
Kurdai broken up pieces (I had about ¼ kg)
1-2 green chillies
1 teaspoon chilli powder
1 ½ tblspn oil
½ teaspoon goda masala
Coriander for garnishing
1. In a deep vessel add all the kurdai and boil sufficient water to soak all of them.
2. Keep covered for about 5-10 minutes by then all the kurdai are cooked. Now drain them completely.
3. Meanwhile heat the oil in a kadhai and splutter mustard. Add the turmeric, chilli powder and green chillies in quick succession .
4. Add the onions and fry till translucent.
5. Add the drained kurdai, salt and mix well.
6. Serve garnished with coriander (I had no coriander so you may see the green bits somewhere) with chapatti or rice and daal.