Anjeer is nothing but common fig ( Ficus carica) which is cultivated since ancient times in different region of the world. Anjeer is also well known as gooler ( UttarPradesh) and dumur (Bengal) in India. This fruits are not only delicious but they are too healthy. Figs are highest plant source of calcium and fiber. They are also good source of potassium and mineral and help to control blood pressure. They eliminate mental and physical difficulties and give strength and energy to body. Mainly in India dried anjeer is used to make sweets and chutney but for this recipe we are using fresh green figs.
Today we are cooking with this healthy fruit a curry which is purely vegetarian and we are not even using garlic and onion in it. To make it more healthy and delicious we are using kala chana. You can simply use it or you can use sprouted kala chana to add more health benefit to this curry. Once cooked, I am sure you will love this totally different dumur curry.
Preparation time: 20 minutes
Cooking time: 20 to 25 minutes
- 500 gms anjeer or wild Indian fig
- ½ cup kala chana/ darker color Indian chickpeas
- 1 potato cubed
- 1tsp of dry roasted jeera/cumin powder
- ½ tsp of whole jeera/ cumin
- 1 bay leaves
- ½ tsp turmeric powder
- 1 tsp of red chili powder or to taste
- 1 tsp of sugar or to taste
- ½ tsp of garam masala powder
- 2 tbsp of tomato puree
- 2 tbsp of coconut paste
- 1 tbsp of ghee
- 4 to 5 tbsp of mustard oil
- salt to taste
Anjeer are tiny fruits and so it needs patience to chop and clean them.
First take the each anjeer and cut into halves then scoop the seed out and again clean in bowl of water. It will look like small hollow bowl.
Then put the anjeer in a pressure cooker or pan with some water and cook till tender but not fully cooked.
Drain water and keep aside.
Boil the kala chana till tender and drain and keep aside.
Heat half tablespoon of ghee in a pan and just sauté the coconut paste with pinch of salt and pinch of sugar and keep aside.
Heat oil in a pan then fry the potatoes and keep aside. Add bit more oil if required add whole cumin and bay leaves. As the cumin start to splutter then add tomato puree and turmeric powder, roasted jeera powder, red chili powder, salt and sugar. Sauté for 1 minute then add the boiled anjeer, fried potato and kala chana. Mix well so that all the spices get well coated with the veggies.
Add 1 ½ cup of water let it boil then add the ghee sautéed coconut paste. Mix well. Cover and cook in a medium flame for 10 to 12 minutes. As the gravy thickens add the rest of ghee and garam masala powder. When the gravy becomes thick and comes to a coating consistency put off the flame. Cover and give 5 to 6 minutes standing time.
Garnish with fresh coriander, tomato slices and drops of fresh cream.
Serve with hot pooris or simple flat breads.