Gatte ki sabzi

Ingredients

• For the gatte: 1 cup besan (gram flour), 2 tbsp curd, 2 tbsp oil, ½ tsp ajwain, ½ tsp red chilli powder, ¼ tsp turmeric, a pinch of soda, salt
• For the gravy: 1 cup curd, 1 tbsp besan, 2 tbsp oil or ghee, 1 tsp cumin, a pinch of hing, 1 tsp red chilli powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp garam masala, salt, chopped coriander

Method

1. Mix all the gatte ingredients and knead a firm dough with a little water. Roll into finger-thick logs.
2. Drop the logs into boiling water and cook for 10–12 minutes until they float. Drain (keep the water) and cut into 1 cm pieces.
3. Whisk the curd with 1 tbsp besan and the dry spices until smooth.
4. Heat oil, add cumin and hing, then pour in the curd mixture, stirring all the time so it does not split.
5. Add 1½ cups of the saved water and salt. Bring to a boil, add the gatte and simmer 8–10 minutes.
6. Finish with garam masala and coriander. Serve with roti or rice.