Jaggery and Tamarind Stew (Gol Amli nu Dehru)
A traditional Parsi sweet and sour stew made with a rich base of jaggery and tamarind water, thickened slightly with roasted flour. This flavorful accompaniment is tempered with fried onions, aromatic spices, and fresh coriander, creating a perfect balance of tangy, sweet, and savory notes. Traditionally served alongside Khichdi, it can be enhanced with tender drumsticks for added texture and flavor.
Ingredients
- 1/4 pound Tamarind (Approx. 1/2 cup packed block tamarind. Originally 'chinchare' (tamarind).)
- 2 cups Water (For soaking tamarind. Originally '1 sher'.)
- 1 pound Jaggery (Chopped or grated. Originally '1 sher'.)
- 2 medium Onions (Finely chopped. Originally '1/2 sher' (approx).)
- 4 tablespoons Ghee (Originally '5 tolas'.)
- 2 tablespoons Rice flour or Gram flour (Besan) (Originally '2 tolas'.)
- 1 teaspoon Salt (Heaping teaspoon.)
- 1 teaspoon Cumin seeds (Crushed.)
- 1/2 teaspoon Black pepper powder (Quantity estimated from 'darek tole vya' (small portion).)
- 1 teaspoon Coriander-Cumin powder (Dhana Jiru) (Quantity estimated.)
- 1/2 teaspoon Turmeric powder (Originally '5 val' or 'two annas weight'.)
- 1 bunch Fresh coriander leaves (Finely chopped. Originally '3 small bunches'.)
- 2 whole Green chilies (Finely chopped.)
- 6 pods Drumsticks (Moringa) (Optional. Tender pods, cut into 1.25 inch pieces.)
Instructions
- 1Soak the tamarind in 2 cups of cold water in a non-reactive bowl (originally an earthen vessel) for 1 hour. After soaking, squeeze the tamarind well with your hands to extract the pulp into the water. Strain the liquid to remove seeds and fibers, keeping the thick tamarind water (dehru).
- 2Break the jaggery into small pieces or powder. Dissolve it completely into the strained tamarind water. Strain this mixture again through a fine cloth or sieve to ensure it is free of impurities.
- 3Wash the fresh coriander thoroughly and chop it very finely. Peel the onions and chop them into very fine pieces. Finely chop the green chilies.
- 4In a saucepan or pot, heat the ghee over medium heat. Add the chopped onions and fry until they turn red/golden brown. Add the crushed cumin, black pepper, coriander-cumin powder, turmeric, green chilies, and chopped fresh coriander. Sauté well until aromatic.
- 5Add the rice flour (or gram flour) to the pot and roast it briefly with the spices for about a minute. Pour in the prepared jaggery-tamarind liquid. Add the salt. Stir well to combine and bring the mixture to a boil. Let it simmer until the flavors meld and the sauce thickens slightly.
- 6If using drumsticks: Peel tender drumsticks and cut them into 1.25-inch pieces. Boil them separately in water until soft/tender. Add the boiled drumsticks to the simmering stew just before it finishes boiling. Serve the stew hot with Khichdi.