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Ganpati Special Modak Curry | Modakchi Amti | Savoury Modak Recipe
Modak Curry – भरवां बेसन के मोदक और spicy दही gravy का delicious combination.
35-45 minutes
2-4
Ingredients
For Dough
- 1 ½ cups Gram flour, बेसन
- ½ cup Wheat flour, गेहूं का आटा
- Salt to taste, नमक स्वादअनुसार
- ½ tsp Sugar, चीनी
- ½ tsp Turmeric powder, हल्दी पाउडर
- Water as required, पानी
- ½ tbsp Oil, तेल
For Stuffing
- 1 ⅓ cups Dry Coconut (grated), सूखा नारियल
- 2 tbsp Poppy seeds, खसखस
- 2 tbsp White Sesame seeds, सफेद तिल
- ¾ cup Roasted Peanuts, भुनी हुई मूंगफली
- 1 ½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- ¼ tsp Asafoetida, हींग
- 1 tsp Dry Mango powder, आमचूर पाउडर
- Salt to taste, नमक स्वादअनुसार
- 1 tbsp Prepared Gravy, तैयार की हुई ग्रेवी
For Ginger Green Chilli Paste
- 1 ½ inch Ginger (peeled & roughly chopped), अदरक
- 4-5 no. Green Chillies (less spicy & roughly chopped), हरी मिर्च
For Curd Mixture
- 1 ½ cup Curd (beaten), दही
- 1 tsp Turmeric powder, हल्दी पाउडर
- Salt to taste, नमक स्वादअनुसार
For Modak Curry
- 2-3 tbsp Oil, तेल
- ½ tsp each small Mustard seeds & Cumin seeds, छोटी राई और जीरा
- 1-2 sprig Curry leaves, कड़ी पत्ते
- A pinch of Asafoetida, हींग
- Prepared Ginger Green Chilli paste, अदरक हरी मिर्च का पेस्ट
- Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण
- 1 heaped tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- 1 heaped tsp Coriander powder, धनिया पाउडर
- Little water, पानी
- 1 cup Water, पानी
- Prepared modaks, तैयार किए हुए मोदक
- 1 heaped tbsp Prepared Stuffing, तैयार की हुई स्टफ़िंग
- 1 heaped tbsp Coriander leaves with Stems (finely chopped), धनिया पत्ता और डंठल
Other Ingredients
- Oil for greasing, तेल
For Garnish
- 1 no. Green Chilli (cut into diagonally), हरी मिर्च
- Coriander sprig, धनिया पत्ता
Process
For Dough
- In a bowl, add gram flour, wheat flour, salt to taste, sugar, turmeric powder, water as required and knead into a semi-soft dough.
- Cover and set the dough aside to rest.
- Divide the dough into a medium, lemon- size portion.
- Take a modak mould and lightly grease it with oil. Place the rolled dough inside the mould and gently press it to create a cavity in the center.
- Fill the cavity with the prepared stuffing and seal the edges tightly.
- Scrape off any excess dough and press the mould firmly to give the modak a neat, defined shape.
- Carefully demould the modak and transfer it to a tray.
- Repeat the process with the remaining dough and stuffing. Keep the shaped modaks aside for further use.
For Stuffing
- Heat a pan and add the grated dry coconut. Roast for 4–5 minutes, or until the coconut turns light brown.
- Transfer the roasted coconut to a bowl and lightly crush it to make a coarse powder. Set aside.
- In the same pan, add the poppy seeds, white sesame seeds, and roasted peanuts. Roast them for a few minutes until aromatic.
- Transfer the roasted mixture to a tray and allow it to cool completely.
- Once cooled, transfer the mixture to a mixer-grinder jar and grind into a fine powder.
- Transfer the powder to a bowl. Add the roasted coconut, degi red chilli powder, a pinch of asafoetida, dry mango powder, salt to taste, and the prepared gravy.
- Mix everything well until evenly combined.
- Keep the stuffing aside for further use.
For Ginger Green Chilli Paste
- In a mortar pestle, add ginger, green chillies and grind it into the coarsely paste.
- Keep it aside for further use.
For Curd Mixture
- In a bowl, add curd, turmeric powder, salt to taste and give it a good mix.
- Keep it aside for further use.
For Modak Curry
- Heat oil in a handi. Once hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida. Let them splutter.
- Add the prepared ginger-green chilli paste and sauté for a minute.
- Add the prepared curd mixture and cook until the masala is well cooked and the oil separates.
- Add degi red chilli powder, coriander powder and water. Mix well and let the gravy simmer for a few minutes.
- Add the prepared modaks, prepared stuffing, and coriander leaves along with the tender coriander stems. Cover with a lid and cook for another 7–8 minutes.
- Transfer the prepared dish to a serving bowl or dish. Garnish with green chilli and a sprig of coriander.
- Serve hot with steamed rice
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