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.