GATTE KI SUBZI

ingredients:
FOR GATTE:
1 cup Besan / gram flour
1 tsp Kasuri Methi or 2 tsp chopped mint
1/2 sp chilli powder
saunf - 1tsp
gram masala - 1/2 tsp (potional)
salt
little Turmeric powder / haldi
2 sp curd
grated ginger -1/2 tsp
ajwain -1tsp ( optional)
oil for frying

mtd:
mix all the above, into a hard dough
roll the dough to a cyclindrical shaped gatte.( like snake)
In a wide pan , add 3 cups water.
When the water starts boiling , put the gatte inside & cook for 15 min .
cut a small piece to check whether it is cooked or not.
remove the gatte and let it to cool.( can use the water in kadi )
then cut them into 1/2" inch pieces.
deep fry these gatte pieces till light brown & keep aside.

Ingredients for kadi:
1. 1 tsp bengal gram flour / besan
2. 2 cups yoghurt/ curd, preferably little sour
3. 1 cup water
4. 1 onion - grated ( or turn slightly in a mixy)5. red chilly -1
6. 1 tsp sugar or to taste
7. 1 tsp cumin seeds/ jeera
8. 1tsp mustard /rai
9. methi seeds - 1/2 tsp
1/4 tsp of asafoetida/ hing and turmeric powder/ haldi
10. 1/2 red chilli powder
11. curry leaves /kadi patta( bay leaf , cloves, dalchini/ pattai) - can b add while tempering
12. salt to taste
13. 1 tsp garam masala powder

method:
Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
Add haldi, hing, chilly powder, sugar, garam masala and salt.
mix well & Keep on low flame for 5 minutes or till the mixture comes to a boil.
add the gatte & cook for 2 min.
For the tempering, heat oil in a pan . Add the mustard seeds , cumin seeds, dalchini , meethi seeds & curry leaves.
Let them crackle. Now, add the grated onion, and fry for few seconds.
Add the tempering to the gram flour gravy and cook for 1 min& remove .
serve with roti .