Gatte Ki Sabzi

INGREDIENTS

For the dry masala: 

• 3 teaspoons each fennel seeds, coriander seeds and cumin seeds 
• 1½ teaspoons carom seeds 

For the gatta: 

• 1 cup besan 
• 1 tablespoon curd 
• ½ teaspoon baking soda 
• Turmeric powder, chilli powder and salt to taste 
• 1 tablespoon ghee 
• Lukewarm water 

For the gravy: 

• 1 medium onion, finely chopped 
• 1 large tomato, finely chopped 
• 2 tablespoons curd 
• 1 teaspoon cumin seeds 
• ½ teaspoon each red chilli and turmeric powder 
• Salt to taste 
• 1 tablespoon oil 
• 1 teaspoon kasuri methi (optional) 

METHOD

• Dry roast the ingredients for the dry masala together for 2 minutes. Let them cool down and then grind them to a coarse consistency. Keep aside. 
• In a bowl, add all the ingredients for the gatta and half the dry masala. Knead the dough with lukewarm water. Don’t knead it too loose or too tight. Let it rest for 15 to 20 minutes. 
• Now, take some dough and make cylinders of 2cm thickness. Place them on an oiled plate to prevent them from sticking. 
• In a big kadhai, add water and bring it to a boil. Once the water boils, slowly add the cylinders to the water and let them boil. 
• Once the besan is cooked, the cylinders will start floating on the water and small air bubbles will form around the gatta (in around 7 to 10 minutes). Take them out of the water and let them cool. Save the water. 
• In another kadhai, heat oil and then add the cumin seeds. 
• Add the onions and sauté them till they are translucent. 
• Then add the tomatoes and let them cook with the onions. 
• In a bowl, add the curd and the remaining dry masala, red chilli powder, turmeric powder and salt and mix everything together. 
• Once the onions and tomatoes are cooked, add the curd mixture and cook on a low flame. 
• Cut the cooled besan cylinders into small pieces (around 1 to 2cms). 
• Add the preserved water to the onion-tomato mix as desired. Bring it to a boil. 
• Add the gatta and let everything boil together. 
• Once the oil starts floating, your gatte ki sabzi is ready. 
• You can sprinkle some kasuri methi on top but that is optional. 
• Serve it with parathas or steamed rice.