This dish is as nostalgic as it gets — “Basar” means onions, and “Aani” are soft gram flour dumplings cooked in a spiced onion gravy. The result? A hearty, aromatic curry that’s beautifully rustic, packed with earthy flavors, and absolutely comforting when paired with rotis or steamed rice. Ingredients: For the flour dumplings (Aaani) : 2-2.5 cups | Chickpea flour (Besan) Salt (as per taste) 1 tsp | Poppy seeds (Khas khas - in water) 1-2 | Green chillies (chopped) A dash of chopped coriander 1 tsp | Dried pomegranate (Anardana) 1 handful | Coriander seeds Water (as required) 1 tsp | Turmeric powder 1 tsp | Red chilli powder 1/2 tsp | Carom seeds (Ajwain) 1 tsp | Oil For the Basar: 1 tsp | Cumin seeds (Jeera) 2 | Medium-sized onions (chopped) 2 tsp | Ginger (minced) 2 | Green chillies (chopped) 1 tsp | Turmeric powder 1 tsp | Red chilli powder 1 tsp | Garam masala 1 tsp | Coriander powder 2-3 | Medium-sized tomatoes (chopped) Method: 1. The Aanis Step 1: In a large bowl, combine the chickpea flour, salt, poppy seeds, and green chillies with some chopped coriander, dried pomegranate, and coriander seeds. Step 2: To this, add some water along with turmeric powder, red chilli powder, carom seeds, and a little bit of oil. Mix it together to form a nice dough. Step 3: Roll the dough into a log, and cut it into small pieces. Roll the pieces into balls and flatten them slightly. Step 4: Steam the dough balls for around 8 minutes, then set aside to cool. Step 5: Heat up some oil in a pot, and deep fry the aanis for 3-4 minutes on a medium-high flame, till they become golden brown. Once fried, set them aside to cool. 2. The Basar Step 1: Heat up some oil in a pan. To this, add some cumin seeds and fry for a minute. Step 2: Add the chopped onions and saute till the onions brown. Step 3: Now, add the ginger and green chillies and cook for 2-3 minutes. Step 4: When the ginger is almost cooked, add in the turmeric powder, red chilli powder, garam masala and coriander powder. Cook for 4-5 minutes. Step 5: As the onions start sticking to the bottom of the pan, stir in the tomatoes a little at a time. Step 6: Add some salt and chopped coriander and cook for 3-4 minutes. Step 7: Turn the heat down and pour in some water. Cover the pan and let it simmer for 1-2 minutes, then turn off the heat. Add the aanis, and toss them well in the basar to absorb the flavour. Garnish with some fresh coriander, and enjoy! #ChefVickyRatnani #SindhiRecipes #BasarMeinAani #SindhiCurry #IndianFood #HomeCooking #DesiComfortFood #TraditionalRecipes #SindhiCuisine #VegCurry #IndianVegetarian #foodlovers Subscribe to my channel: https://www.youtube.com/c/ChefVickyRatnani Connect with me on Social Media: Instagram - https://www.instagram.com/vickythechef/ Facebook - https://www.fb.com/ChefVickyRatnani Twitter - https://twitter.com/VickyRatnani