Ingredients vegetarian 4 servings

Gatta:

• 1 cup besan
• 1 tsp ajwain
• 1/2 Salt
• 1/4 tsp hing
• a pinch soda
• oil to knead,fry and seasoning

sabji:

• 1 1/2 cup yoghurt
• 1 tsp mustard
• 1/4 tsp hing
• 1/2tsp Jeera
• ½ tsp Haldi
• 2 tsp red chilli powder
• ½ tsp daniya powder
• 1 tsp salt
• 4-5 curry leaves(kadipatha)
• 1 tbsp coriander leaves for garnishing

Directions

1. Mix besan,ajwain,salt,soda,hing and knead the mixture with oil and make a stiff dough.
2. Make long thick rope of 5-6 and in the boiling water add them and boil for 15 minutes.It will start floating on top.switch off.
3. Drain the water.Re-use the drained water with the yoghurt.
4. Cut them into small pieces of 1/2 inch.
5. Deep fry those small pieces in sufficient oil.
6. Beat the yoghurt with the boiled besan water. Add haldi, red chilli powder, salt, daniya powder to it.
7. In a pan,heat oil and crackle mustard,hing,jeera and curry leaves.
8. Then add yoghurt mixture and keep in medium flame and stir continuously in clockwise direction.
9. When it starts boiling,add the gattas to the yoghurt mixture and cook for another 5 minutes.
10. Garnish with coriander leaves.
11. Serve hot with Roti, Phulka, Bhati and rice.

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