Gattey Ki Sabzee (Gram Flour Dumplings Curry)

Chef: Nirmal Gupta (56), Homemaker, Delhi, India

Ingredients:
To serve 4-5 people
1.  Besan (gram flour or chickpea flour): 1 cup
2.  Aniseed (1 pinch)
3.  Asafoetida (1 pinch)
4.  Salt (1/2 tea spoon or as per taste)
5.  Chilly powder (1/4 tea spoon)
6.  Turmeric powder (1/2 tea spoon)
7.  Fresh Ginger (10 grams)
8.  Garam Masala (1/4 tea spoon)
9.  Tomatoes (4)
10. Coriander powdwer  1/4TSP
11. Fresh Coriander leaves (about 25grams)
12. Cooking Oil (4 tea spoons)
13. Baking powder (1 pinch)
14. Fresh water (2 glasses)
15. Green chillies (2-3)




Steps For Preparation
1) Take dry chickpea flour, salt, aniseed, chilly powder, baking powder in a bowl and mix.
2) Add water and make a stiff paste of the above. Roll the paste in to a cylinder of about a finger thickness and about 1 foot long.
3) Take a fry pan and boil the water. Add these rolls to the water. Boil them for about 15 minutes.
4) Poke the rolls with the tip of a knife to see the whether the besan rolls had been cooked. If the knife comes out clean with no flour sticking to it, then the boiling can be stopped.
5) Take out the boiled rolls, and keep the water aside for the gravy.
6) Cut the rolls into small pieces of about 2 cm each. These pieces are called gattey.
7) Put a fry pan on burner, add oil and let it heat up.
8) Add asafoetida and aniseed to the oil, soon followed by tomato pieces, turmeric powder, coriander powder, green chillies. Let these cook on medium flame for about 3-4 minutes.
9) Add the gattey and the water (which we kept aside earlier from boiling the rolls) to the roasted mixture in the pan.
10) Cook for 10 minutes (do not place the lid on the pan) and you would see that the gravy thickens. Turn off the flame at this time.
11) Garnish it with fresh coriander leaves (thinly chopped) and serve. The dish is now ready tio serve.

Estimated Time To Cook: 1 hour
Shelf Life: Best consumed within a couple of hours after preparation
Best Served With: Chapati / Naan, Rice, Paranthas