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Coriander powder ¼ tsp. Asafetida (hing) a Pinch
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Cumin seed 1 tsp
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Carom (Ajwain) seed ½ tsp
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Gram masala ¼ tsp
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Salt to taste
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Oil Water
Method
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Besan, 2 green chilies, Carom, 1/8 Tblsp red chili powder and 1 Tblsp oil - mix all well.
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Add water into besan to make dough.
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Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
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Put it into boiling water and boil for 10 minutes.
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Take out the water and cut the Besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
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Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
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Add ginger garlic paste and mustard paste heat for 1 minute.
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Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for2 minutes.
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Add turmeric powder, red chili powder, coriander powder, Salt, garam masala and 1.5 cup water and boil for 5 minutes.
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Now gravy is ready. Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
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Serve hot with steamed rice.
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Ingredients
