Authentic Besan Ki Sabji in Mustard Gravy | Veg Fish Curry (Besan Machi)

Welcome to Sita Saheli Kitchen! Today we are making a special monsoon favorite – Besan ki Sabji, also known as Veg Machi or Besan Machi, cooked in a traditional mustard sauce (thanda masala). This dish is a delicious alternative when you don't have green vegetables available and tastes remarkably like an authentic fish curry, but is 100% vegetarian! The mustard and garlic gravy gives it a rich, savory taste that pairs perfectly with rice or roti. If you enjoy this recipe, please subscribe, like, and share it with your loved ones! 🛒 INGREDIENTS For the Mustard Paste (Thanda Masala): • Black Mustard Seeds (Kali Sarso): 1.5 tbsp • Whole Coriander Seeds (Sabut Dhaniya): 1 tbsp • Dry Red Chilies (Sukhi Lal Mirch): 5-6 (adjust to taste) • Turmeric Powder (Haldi): 0.5 tsp • Garlic (Lehsun): 2 whole bulbs, peeled For the Besan Chilla (Veg Fish Pieces): • Besan (Gram Flour): 3-4 tbsp • Cumin Seeds (Jeera): A small pinch • Turmeric Powder (Haldi): A small pinch • Salt: To taste • Whole Coriander Seeds (Sabut Dhaniya): A few seeds • Red Chili Powder: A tiny pinch • Water: As needed to make the batter For the Gravy: • Mustard Oil (Sarso Ka Tel): 1-1.5 tbsp • Fenugreek Seeds (Methi Dana): A small pinch • Kasuri Methi: 1 tsp • Tomato: 1 medium, roughly chopped • Salt: To taste • Water: As needed for consistency 👩‍🍳 STEP-BY-STEP RECIPE 1. PREPARE THE MUSTARD PASTE: Peel the garlic and grind it together with the mustard seeds, whole coriander seeds, dry red chilies, and turmeric powder. Add water gradually while grinding to form a very fine, smooth paste, taking care not to leave any coarse bits. 2. MAKE THE BESAN BATTER: In a mixing bowl, take 3-4 tablespoons of besan. Add the cumin seeds, a pinch of turmeric, salt, whole coriander seeds, and a tiny pinch of red chili powder. Gradually add water and whisk well for 2-3 minutes to make a smooth, lump-free batter with a pouring consistency (similar to a dosa or chilla batter). Set it aside to rest briefly. 3. COOK THE BESAN CHILLAS: Heat a non-stick tawa or pan and lightly brush it with oil. Pour a ladleful of the besan batter and spread it thinly in a circular motion. Let it cook on a low flame. 4. FOLD THE CHILLAS: While the top surface of the chilla is still slightly wet, carefully fold it over itself multiple times to form a flat roll or log. Press gently with a spatula so the layers stick together. Remove from the pan and repeat this process to make 4-5 rolls with the remaining batter. 5. CUT INTO PIECES: Once the besan rolls have cooled down, use a knife to cut them into equal-sized square or rectangular pieces. 6. TEMPER THE GRAVY: In a kadhai, heat the mustard oil until it smokes slightly and the raw smell disappears. Add a pinch of fenugreek seeds (methi dana) and let them crackle. Crush the kasuri methi between your palms and add it to the oil, followed immediately by the prepared mustard paste. Mix well. 7. COOK THE MASALA: Add a splash of water to prevent the masala from burning, cover the kadhai, and cook on a low flame. After 5-7 minutes, add the chopped tomato and salt to taste (keeping in mind that the chillas already contain salt). Cover and cook until the tomato is completely soft and mushy, and the oil begins to separate from the masala. Be careful not to over-roast the mustard paste, as it can turn bitter. 8. BOIL THE GRAVY: Add water to the roasted masala to achieve your desired gravy consistency (thicker for roti, thinner for rice) and bring it to a rapid boil. 9. SERVE: Turn off the heat. Gently drop the cut besan pieces into the hot gravy. Do not boil the besan pieces in the gravy, as they will absorb too much water and turn mushy. Let them soak for a moment, then serve hot with rice or roti!