Gatte ki sabzi

Ingredients:

For gatte:

Besan-1 1/4 cup
Saunf-1 tsp
Ajwain-1/4 tsp
Salt-to taste to taste
Chilly powder-1 tsp
Oil-2 tbsp
Curd-1 tbsp

Gravy:

Curd-2 cups
Besan-1.5 tbsp
Turmeric-1/4 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-10
Oil-1 tbsp
Red chilly powder-1 tsp
Coriander powder-1 tbsp
Hing-pinch
Salt-to taste
Corriander-to garnish
Water-1 cup
Clove-1
Cardomom-1
Bay leaf-1
Cinnamon-1 in piece

Method:

For gatte:

1. Combine all ingredients to make gatte in a bowl into a stiff and non sticky dough. Carefully add extra water as needed to make the dough.
2. Roll into 1/2 inch thick cylinders of 3 inch height.
3. Boil water in a pan and add rolled out gatte.
4. Wait until gatte floats to the top of the surface and cook for additional 5 min. Cut a small piece and check if they are cooked completely.
5. Turn off the stove and transfer gatte into a plate. Cut into 1/2 inch thick pieces and keep them aside.

For gravy:

6. Take 1/4 cup of yogurt into a bowl and add 1.5 tbsp of besan. Mix well and make sure there are no clumps. Now add remaining yogurt. Mix well and keep it aside.
7. Heat oil in a pan. Add cumin, mustard seeds and allow them to splutter.
8. Add clove, cardomom, cinnamon, bay leaf and cook for 30 sec.
9. Add curry leaves, hing, turmeric and cook for few sec.
10. Add salt, chilly powder and corriander powder and saute for few sec. 
11. Now transfer yogurt-besan mixture into the pan along with 1 cup of water and mix well.
12. Transfer sliced gattes and bring the mixture to a boil. Keep mixing occasionally. Adjust for consistency by either adding more water or cooking for longer.
13. Once the gravy reaches desired consistency, turn off the stove and garnish with corriander.
14. Serve warm with rotis.