Ingredients

• 100 gm - besan (gram flour)
• 3 - tomatoes, medium size (finely chopped)
• 2 - onion, medium size (finely chopped)
• 4 - green chillies (finely chopped)
• 1 - ginger and garlic paste
• 1/2 tbsp - turmeric powder
• 1/2 tbsp - mustard paste
• 1/2 tbsp - red chilli powder
• 1/2 tbsp - coriander powder
• 1 tbsp - cumin seed
• 1/2 tbsp - carom (ajwain) seed
• 1/2 tbsp - garam masala
• a pinch asafoetida
• oil as required
• water as required
• salt to taste

How to Make Besan (Gatte) ki Sabzi

• Mix well besan, 2 green chillies, carom, 1/8 tbsp red chilli powder and 1 tbsp oil. Add water into besan to make dough.
• Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
• Put it into boiling water and boil for 10 minutes.
• Take out from water and cut the besan round into small pieces and keep aside.
• Heat oil, add asafoetida, cumin seeds, 2 green chilies, stir-fry till well browned.
• Add ginger garlic paste and mustard paste; saute for 1 minute.
• Add chopped onion, saute for 3 minutes.
• Add chopped tomatoes and saute for 2 minutes.
• Add turmeric powder, red chilli powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
• Gravy is ready.
• Put gatte into gravy and boil for 3 minutes (cook till gravy is thick).
• Serve hot with steamed rice or plain paratha.