Gatte ki Sabzi

Method:-

To make the Gattas:

1. In a kadhai keep water to boil on a medium flame.
2. Take a parat(wide, shallow vessel) and add besan to it along with the rest of the dry ingredients of the gattas. Mix everything together till it turns into a crumbly mixture.
3. Now add water 1 Tbsp at a time and knead into a soft dough. Drizzle some oil and smoothen the dough.
4. Divide the dough into equal portions and shape them into cylindrical shape with your palm.
5. Carefully, add the gatte to the boiling water and cook for about 5-6 minutes or until they float to the surface and you see bubbles on the surface.
6. Remove the cooked gatte with a help of a wired spatula, on a plate and let them cool.
Note:- Do not throw the boiled water, it will be used to adjust the gravy consistency.

To Make The Dahi Masala:

1. In a mixing bowl, add curd & whisk well to a smooth consistency.
2. Now, add all the remaining ingredients and mix till you get a homogeneous mixture.

To Make The Gravy:

1. Heat oil in a kadhai over medium heat.
2. Add fennel seeds along with curry leaves & let them splutter.
3. Now crush the kasoori methi with your palms and add to the kadhai along with hing & sugar. Give a stir.
4. Once fragrant, add the chopped onions along with green chillies and cook till onions are translucent.
5. Then add the tomatoes and cook till tomatoes soften up.
6. Now add the dahi masala and stir well. Let the masala cook on medium flame while stirring continuously.
7. Add the boiled water and adjust the consistency of the gravy. Keep stirring.
8. Now, cut the gatte into small pieces (½ inch) & add to the gravy, let it simmer on a medium flame.( Keep stirring occasionally). Once you get the desired consistency, switch off the flame.
9. Serve hot along with jowar ki roti , fried green chillies & sliced onions ??