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

Method:

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

Recipe courtesy of Usha