BY RUCHIRA GHOSH

Ingredients:

For the dumplings

• 1 cup besan / gram flour
• ½ tsp coriander seeds, crushed
• ¼ tsp carom seeds/bishop’s weed
• ¼ tsp turmeric
• ¼ tsp red chilli powder
• A pinch of  asafoetida
• ¼ tsp salt
• 2 tbsp ghee / clarified butter
• 2 tbsp curd / yogurt
• Water

For the gravy 

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp dry fenugreek leaves
• 1 bay leaf
• ½ tsp fennel seeds
• A pinch of asafoetida
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• ¼ tsp turmeric
• 1 tsp   red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 cup curd / yogurt, beaten
• Salt
• ¼ tsp garam masala
•  2 tbsp coriander, finely chopped

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Method:

• In a large wok sauté spices.
• Add onion, ginger garlic paste and saute to golden brown.
• On a low flame add spices and sauté well.
• Add water and 1 cup curd.
• Stir continuously until the mixture comes to a boil.
• Now add gatte (gram flour dumplings) and ½ tsp salt.
• Mix well.
• Cover and boil for 5 minutes.
• Add ¼ tsp garam masala and 2 tbsp coriander.
• Mix well.
• Ideally eaten with chapattis.