Gatte Ki Sabzi

Gram flour (besan) dumplings cooked in a tangy yogurt-based curry.

Gatte (Dumplings) Ingredients:

• Gram flour (besan), 1 cup

• Turmeric powder, 1/2 teaspoon

• Red chili powder, 1/2 teaspoon

• Carom seeds (ajwain), 1/2 teaspoon

• Coriander powder, 1 teaspoon

• Ghee or oil, 2 tablespoons

• Salt to taste

• Water, as needed

Gravy Ingredients:

• Yogurt, 1 cup, whisked

• Gram flour (besan), 2 teaspoons

• Turmeric powder, 1/2 teaspoon

• Red chili powder, 1 teaspoon

• Coriander powder, 1 teaspoon

• Cumin seeds, 1 teaspoon

• Mustard seeds, 1 teaspoon

• Asafoetida (hing), a pinch

• Ginger paste, 1 teaspoon

• Garlic paste, 1 teaspoon

• Green chilies, chopped, 2

• Ghee or oil, 2 tablespoons

• Salt to taste

• Fresh coriander leaves, chopped, for garnish

Instructions:

1. Prepare the Gatte:

   • In a mixing bowl, combine gram flour, turmeric, red chili powder, carom seeds, coriander powder, salt, and ghee/oil.

   • Add water gradually to form a stiff dough.

   • Divide the dough into small portions and roll each into long cylindrical shapes.

   • Bring a pot of water to boil and add the rolled gatte. Boil for about 10 minutes or until they float on the surface.

   • Drain and let cool slightly before slicing into half-inch pieces.

2. Prepare the Gravy:

   • In a bowl, mix yogurt, gram flour, turmeric powder, red chili powder, coriander powder, and salt.

   • Heat ghee or oil in a pan and add cumin seeds, mustard seeds, and asafoetida.

   • Add ginger, garlic, and green chilies, sautéing briefly.

   • Lower the heat and pour in the yogurt mixture. Stir continuously to prevent curdling.

   • Add sliced gatte to the gravy, then simmer for about 10-15 minutes until the gatte absorb the flavors and the gravy thickens.

3. Serving:

   • Garnish with fresh coriander leaves.

   • Serve hot with steamed rice, chapati, or paratha.