Gatte Ki Sabji

Ingredients

For the gatte

• 1 cup gram flour (besan)

• a small pinch of baking soda

• 1 tsp fennel seeds (saunf)

• 1 tsp green chillies, finely chopped

• 1 tbsp fresh coriander leaves, chopped

• salt to taste

• 1/2tsp turmeric powder

• 1 tsp red chilli powder

• 2 tspghee

• water, just a little to form a soft dough (use about 2.5 tbsp)

• 1/2tsp oil

For the gravy

• 2 cups yogurt

• 1 tbsp ginger-garlic paste

• salt to taste

• 2 heaped tsp red chilli powder

• 1 tbsp coriander powder

• 1/2tsp turmeric powder

• 3-4 tbsp oil

• 1/2tsp fennel seeds

• 7-8 curry leaves

• 1 tsp dried fenugreek (kasoori methi), crushed

• a big pinch of asafoetida (hing)

• a big pinch of sugar

• 1 small onion, chopped

• 1 tsp green chillies, chopped

• 1 small tomato, chopped

• boiled water of gatte (enough to adjust the consistency)

Method

For the gatte

In a deep pan (kadhai), add water and bring it to a boil.

In the meantime, take a parat (wide, shallow vessel) and add besan to it along with the rest of the dry ingredients of the gatte. Mix everything together till it turns into a crumbly mixture.

Now add water 1 tbsp at a time and knead into a soft dough. Drizzle some oil and smoothen the dough.

Divide the dough into equal portions and using your palm, make a cylindrical but thin log.

Now carefully, add these to the boiling water. Once they come up to the surface of the water and start to float and you see bubbles on the logs, remove them on a plate with a help of a wired spatula and let them cool.

Note: Do not throw the boiled water, it will be used to adjust the gravy consistency.

For the gravy

Start by adding yogurt to a bowl & whisk till you get a smooth consistency.

Then add ginger-garlic paste, salt, turmeric, red chilli & coriander powders and mix till you get a homogeneous mixture. Keep aside.

Now, heat oil in a kadhai over medium heat and add fennel seeds along with curry leaves & let them splutter.

Then crush kasoori methi with your palms and add to the kadhai along with hing & sugar.

Once fragrant, add the chopped onions along with green chillies and cook till onions are translucent.

Then add the tomatoes and cook till they soften.

Now add the prepared dahi masala. Let the masala cook on medium flame while stirring continuously.

Add the boiled water of the gatte and adjust the consistency of the gravy. Keep stirring.

Now, cut the logs of gatte into small pieces (1/2” each) & add to the gravy.

Let the gravy simmer along with the gatte on medium heat. Keep stirring occasionally. Once you get the desired consistency, switch off the flame.