Gatte ki Subzi

This is a traditional North Indian dish of Gram flour / Besan with varying regional interpretations across North. The one that I have for you here is a recipe that I found in my Tarla Dalal cookbook.

The spices play a crucial role in enhancing the taste of the dish that is typically North Indian.

For the gattas you will need:
1 cup Besan (Gram flour)
1 tsp Lal mirch powder (Red chilli powder)
1 tsp saunf (Fennel seeds)
1 tsp Ajwain (Carom seeds)
1 tbsp Dahi (Curd)
2 tbsp oil
salt to taste

For the Gravy :
2 cups Curds nicely blended
2 cups water
1 tbsp Besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
A few curry leaves
1/2 tsp mustard seeds /rai
1/2 tsp fennel seeds / saunf
1/2 tsp asafoetida /hing
1 bay leaf / tejpatta)
1 clove / laung
1 small stick of Dalchini cinnamon
1 elaichi (cardamom)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tsp coriander powder (dhania)
2 tbsp oil
salt to taste

Mix the ingredients for the Gattas and knead into a dough.
Take small portions of the dough and make long cylindrical shapes .Cook them in boiling water.
Take out the gattas and cool before cutting them into 1/2 inch long pieces.

Now for the gravy. Blend together Curd, Besan,Curry leaves and some water .
Heat oil in a pan . Add to it cumin seeds,mustard seeds,fennel seeds,asafoetida,bay leaf,clove,cinnamon,cardamom. When the seeds begin to crackle add turmeric powder, chilli powder,coriander powder and salt. Saute for some time. After which add the curd mixture and enough water to form a nice gravy .Bring to boil and remove from burner. Serve with rotis or rice.