Ganpati Special Modak Curry

By Ranveer Brar · 150 min

Ingredients

Instructions

1. Knead gram flour, wheat flour, salt, sugar, turmeric and enough water into a semi-soft dough, then cover and rest it.
2. Divide the dough into lemon-sized portions. Grease a modak mould with oil, press a portion inside to form a cavity, fill it with stuffing, seal the edges, trim the excess dough and press the mould firmly. Demould onto a tray and repeat with the rest.
3. Dry-roast the grated coconut for 4–5 minutes until light brown, then coarsely crush it and set aside.
4. In the same pan, roast the poppy seeds, sesame seeds and peanuts until aromatic. Cool completely, then grind to a fine powder.
5. Mix the powder with the roasted coconut, degi red chilli powder, a pinch of asafoetida, dry mango powder, salt and prepared gravy until evenly combined. Set aside as stuffing.
6. Grind ginger and green chillies in a mortar to a coarse paste.
7. Whisk the curd with turmeric and salt until smooth.
8. Heat oil in a handi. Add mustard seeds, cumin seeds, curry leaves and a pinch of asafoetida and let them splutter.
9. Add the ginger-green chilli paste and sauté for one minute.
10. Add the curd mixture and cook until the masala is well cooked and the oil separates.
11. Add degi red chilli powder, coriander powder and water. Mix well and simmer the gravy for a few minutes.
12. Add the modaks, the stuffing, and the chopped coriander leaves and stems. Cover and cook for 7–8 minutes.
13. Transfer to a serving dish, garnish with green chilli and a coriander sprig, and serve hot with steamed rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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