I can't narrate things like her..but just tell you what i did..well about this sabzi..it was so different in taste. me & hubby loved it a lot. and he asked me to prepare this for lunch regularly in this summer. It pairs well with chapathi as well as with rice.Ingredients:
For the gatte:
Besan flour / Bengal gram flour - 1 cup
Turmeric powder - a pinch
Salt to taste
Red chilli powder - 1 tsp
Kasuri methi - 1/2 tsp
Ajwain / Carrom seeds - 1/4 tsp
Oil - 2 tsp's
For the gravy:
Curd / Yogurt - 1 cup
Tomatoes - 2
Garlic paste - 1 tsp
Red chilli powder - 1 or 2 tsp
Corriander powder - 2 tsp
Cumin powder - 1 tsp
Ghee - 2 tsp + Oil - 1 tsp
Cumin - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Corriander leaves to garnish
1. First, to prepare gatte, in a large bowl, mix besan flour, salt to taste, ajwain seeds, kasuri methi, turmeric powder, red chilli powder and mix well.
2. Now keep sprinkling water and knead to form into a firm and smooth dough. add 2 tsp of oil to the dough and knead again. shape the dough into a 1/2 inch diameter roll.
3. In a wide large bowl / wide pressure cooker pan, add 3 cup's of water and let it boil, once the water starts to boil, put the roll into the water and let the roll cook for about 15 minutes at high flame.
5.Once you have sliced the gatte's, it is optional to fry the gatte's in oil. if you are frying the gatte's they may break up in the oil a little. after frying, they become little crisper, this way you can ensure that the gatte's are fully cooked.
7. Now to prepare the gravy, heat a pan, add 2 tsp's of ghee, add cumin seeds, hing, garlic paste and roaast well. then add the tomato puree and let it boil well and gets thickened for about 1 or 2 mins. Then add the sliced gatte's and mix well. reduce the flame before adding the curd.
8. Take a cup of curd and using your whisker or fork, beat the curd well. now add this beaten curd to the gravy in low flame and mix well. then add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala(optional) to the gravy and mix well. let the mix keep bubbling in low flame for about 5-10 minutes, till you see the oil on the sides of the gravy.
9. Remove the gravy from slow flame and garnish with corriander leaves.
Serve with rice or roti.
It is optional to add tomatoes, it just makes the gravy little sour and gives a good red colour to the gravy.
Never add curd in high flame, it may curdle and the sabzi may get bad.
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