DUMOOR DALNA | INDIAN WILD FIG CURRY

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Dumoor or Figs are known by various names in local languages. They are called ‘Anjeer‘ in Hindi, ‘Athi Pallu‘ in Telugu, ‘Atti Pazham‘ in Tamil and Malayalam, ‘Anjura‘ in Kannada. Figs are rich in fiber, magnesium, manganese, vitamin B6, potassium and calcium. The fiber in figs helps reduce weight and is often recommended for obese people. It is tasty too. Today's recipe is Dumoor'r Dalna or Indian Wild Fig Curry. Lets check out the ingredients -

Ingredients
  • Dumoor or fig - 2 cups
  • Potatoes, cubed - 1 large size
  • Tomatoes, finely chopped - 1 large size
  • Ginger paste - 1 tsp
  • Baking soda - a pinch of
  • Bay leaf - 1
  • Five spice - 1/3 tsp
  • Green chilli - 4
  • Yogurt - 2 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Dry mango powder - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Ghee - 1 tsp
  • Salt - to taste
  • Sugar - to taste
  • Mustard oil - as required

Method

Take the dumoor in a pressure cook. Add some salt, turmeric powder and a pinch of baking soda. Add some water and cook it to 3 to 4 whistle. Switch off the flame. Once the pressure is totally released, drain the water and wash it one more time. Keep aside.
Put a wok on the flame. Heat oil. Add the potatoes, sprinkle some turmeric powder and fry for 2 mins. Take these out and keep aside.


In the remaining oil, add bay leaf and five spice. Once it starts to crackle, add ginger paste. Fry for a few secs. Add the boiled dumoor or figs. Fry it for 2 mins. Now add the turmeric powder amd salt. Add the tomato puree. Cook it for amother few mins. 


Once it becomes dry, add cumin powder, coriander powder, dry mango powder, garam masala powder and sugar. Add a little water (warm). Cook for a min or two. Beat the yogurt until smooth and add it to the gravy. Now cook till oil separates. In between, add the potatoes & ghee and give it a nice mix. Add some more water (warm). Cover the lid. Bring it to boil and cook till the gravy becomes thick and the potatoes are nice and soft. Serve hot along with rice.

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