Gatte Ki Sabji

Ingredients:

• For gatte:
• 1 cup Besan
• 1 tsp red chilli powder
• 2 pinch hing + ajwain (oregano) seeds
• 2 tsp oil
• 1/4 cup fresh mint leaves, finely chopped
• salt to taste
• warm water for kneading

• For gravy:
• 1 cup sour curd/yogurt
• 1 tbsp oil
• 1 finely chopped onion
• 1 tsp red chilli powder
• 1/2 tsp dhania powder
• 1/2 tsp haldi
• 1/2 tsp mustard + cumin seeds
• 1 stalk of curry leaves
• 1/2 tbsp coriander leaves, finely chopped
• salt to taste
• 1 cup water

Method:

• To make gatte:

1. Mix all the ingredients and kneed the Besan mixture.
2. Put a pan on stove and boil water.
3. Once the water is a little hot, roll the kneaded besan into small cylinder shape and put it in water. Let it boil for about 8-10 mins.
4. When you see small bubbles formed on the cylinder shapes (called gatte) drain the gatte into a strainer and keep the water to use in gravy.
5. When gatte cools a little, slice them in small disc shape, as bis as a coin.
6. To make a rich sabji, you can shallow fry these gatte and then use them in gravy; otherwise keep as is.

• To make gravy:

1. Heat oil and add mustard and cumin seeds and also curry leaves.
2. Add onion and fry till it is pink in color. Now add all other masala and stir for 2-3 mins.
3. Add curd/yogurt and stir continuously till the whiteness of curd is gone.
4. Add water drained from gatta’s and bring to boil.
5. When boiling, add gatta’s and simmer on low for 5-7 mins or till gravy is thick.
6. Transfer to serving bowl and garnish with chopped coriander leaves.