Gatte Ki Subzi

Ingredients
For the Gatte
Besan/Chickpea Flour 1 cup
Yogurt 1/4 cup
Oil 1/8 cup
Red chilli powder 1/2 tsp
Ajwain 1/2 tsp
Salt to taste

For the Gravy
Onion 1 finely chopped
Green chillies 2 chopped
Ginger 1 inch piece grated
Curry leaves 5
Cumin seeds 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Amchur/dry Mango Powder 1/2 tsp
Garam Masala 1/2 tsp
Hing a pinch
Salt to taste
Oil 2 tsp
Cilantro finely chopped

Method
For the Gatte
In a bowl add besan, red chilli powder, ajwain and salt
Add oil and mix well
Add yogurt little by little and make a firm dough
Be careful as besan tends to get sticky.
Take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape
Repeat the same with all the balls
In a pot add water and bring it to a boil
Place all the rolled gatte in the boiling water
They should be fully merged in water.
It should take about 10-15 mins
Check by inserting a knife in one of the rolled gatte and make sure the knife comes out clean.
Once all are done, drain the gatte rolls out of water.
Do not throw the water as it can be used for the gravy.
Cut about 1/2  inch thick gatte
Keep aside

For the Gravy
Heat oil in a pan.
Add cumin seeds and hing
Once they splutter add green chillies, curry leaves and ginger
Stir fry for a minute
Add chopped onions and salt
Saute the onions till they turn translucent
Add all the spices - turmeric, coriander, red chilli powder, amchur, garam masala
Now add the gatte pieces and mix well
Cook for 2 mins and add enough water to make a gravy
Cover and cook for few mins
Garnish with cilantro
Serve hot with parathas

Cooking Time - 40 mins
Servings - 3