How to make gatte ki subzi

Originally posted by: cloudz

In a bowl mix a cup of besan with a tbsp of dried methi, a tsp of chilli powder, a tsp of coriander powder, 2 tbsp of yoghurt and salt. It should form a tough dough. Roll this dough into a sausage shape. In a deep pan boil water - once it starts to boil add the besan "sausage". It will take about 15 minutes to cook (and will start to rise to the top of the water)

In another bowl mix a cup of yoghurt with a tbsp of yoghurt, a little chilli powder and coriander powder. Add a cup of the water that you boiled the besan dough in and mix thoroughly. Add salt to taste.

Once the besan dough is cooked cut it into small discs (about half an inch thick). Heat some oil is a flat pan and brown the besan discs for 4-5 mins. Take the besan discs out in a plate. In the same pan fry a tsp of mustard seeds, a pinch of hing and a few curry leaves. After a couple of minutes add the yoghurt mixter and the besan discs and bring to boil. Then lower the heat and simmer until it's a thick gravy. Adjust salt and chilli powder to taste.