Gatte Curry & Dumplings

BY RUCHIRA GHOSH

Ingredients:

For the dumplings

  • 1 cup besan / gram flour
  • ½ tsp coriander seeds, crushed
  • ¼ tsp carom seeds/bishop’s weed
  • ¼ tsp turmeric
  • ¼ tsp red chilli powder
  • A pinch of  asafoetida
  • ¼ tsp salt
  • 2 tbsp ghee / clarified butter
  • 2 tbsp curd / yogurt
  • Water

For the gravy 

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp dry fenugreek leaves
  • 1 bay leaf
  • ½ tsp fennel seeds
  • A pinch of asafoetida
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp   red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • 1 cup curd / yogurt, beaten
  • Salt
  • ¼ tsp garam masala
  •  2 tbsp coriander, finely chopped

 

Method:

  • In a large wok sauté spices.
  • Add onion, ginger garlic paste and saute to golden brown.
  • On a low flame add spices and sauté well.
  • Add water and 1 cup curd.
  • Stir continuously until the mixture comes to a boil.
  • Now add gatte (gram flour dumplings) and ½ tsp salt.
  • Mix well.
  • Cover and boil for 5 minutes.
  • Add ¼ tsp garam masala and 2 tbsp coriander.
  • Mix well.
  • Ideally eaten with chapattis.