Ingredients

• For ghatta:
• 1 cup - gram flour (besan)
• 1 tsp - red chilli powder
• 2 pinches - asafoetida
• 2 tsp - oil
• salt to taste
• some warm water
• 2 cups - water
• For gravy:
• 1 cup - sour curd
• 1 tbsp - ghee or oil
• 1 tsp - red chilli powder
• 1/2 tsp - dhania powder
• 1/2 tsp - turmeric powder
• salt to taste
• 1/2 tsp - each cumin & mustard seeds
• 1 stalk - curry leaves
• 1 cup - water
• 1/2 tbsp - coriander leaves, chopped fine

How to Make Ghatte Ka Saag (Curry)

• For ghatta:
• Take flour in a plate. Sprinkle masala over it.
• Add oil and mix well.
• Sprinkle a tsp. of water at a time. Mix well.
• Keep fairly stiff and knead till smooth.
• Break off a small lump and press in a cylindrical shape.
• Roll on a plate or flat surface to make a thin long cylinder.
• Repeat for all dough.
• Place water to boil. When bubbling, gently immerse the ghattas and allow to boil.
• Cover with plate-like lid and pour some water on the lid.
• Allow to simmer for 25-30 minutes, stirring once or twice in between and add more water if required.
• Remove gattas from heat with a perforated spoon.
• Keep the water aside, slice cooled ghattas into 1/4 inch pieces
• For gravy:
• Make a paste of masala in 1/2 cup water.
• Heat oil. Add seeds and curry leaves. Allow to splutter.
• Add masala paste and stir for 2-3 minutes.
• Add curd and stir continuously till boil and whiteness of curds is gone.
• Add the remaining water drained from boiled ghattas. Bring back to boil.
• When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
• Transfer to serving bowl and garnish with chopped coriander.
• Serve hot with phulka or paratha.