BESAN TARKARI

Besan tarkari

BESAN TARKARI

Gram flour (Besan) – 1/2 cup
Coriander leaves – 1 tsp
Turmeric powder – 1 pinch
Baking soda – 1pinch
Asafoetida (Hing) – 1 pinch
Oil – 1 Tsp
Carom powder (Juani) – 1/2 tsp
Water – 1/2 cup
Salt to taste

For gravy
Ginger crushed – 1/2tsp (optional)
Asafoetida (Hing) – 1 pinch
Green chili chopped – 1
Sugar – 1 Tsp
Yogurt (Dahi)  – 1/2 cup
Cumin seeds (Jeera) – 1/4 tsp
Mustard seeds (Sarson) – 1/4 tsp
Turmeric powder(Haldi) – 1/4 tsp
Kashmiri red chili powder – 1 Tsp
Black cumin (Shahi jeera) – 1 pinch
Cinnamon stick (Dalchini) – 1″
Bay leaf (Tez patta) – 1
Clove (Labang) – 2
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves (Chopped) – 1 tbsp
Clarified butter (Ghee) – 1 tbsp
Fresh cream – 1 tbsp
Water – 1 cup
Oil for deep frying
Salt to taste

Gatte ki sabji

Method:
1. In a bowl take gram flour, carom powder, turmeric powder, hing, coriander leaves, baking soda, little salt, and oil one teaspoon. Mix all the ingredients and add a ½ cup of water. Mix well and make a smooth mixture.
2. Take a pan and pour the mixture. Cook it continuously while stirring the mixture until it becomes thick. Brush oil on a plate and transfer the cooked smooth mixture on the plate and make it square shaped and let it rest for 10 minutes. Add 1/3 cup of water in the same pan, wash it and collect the besan water in a bowl.
3. After 10 minutes cut the besan pieces and deep fry it. The gatte is ready.
4. In a bowl take curd and mix it well and keep it aside. Heat ghee in a pan on low flame, add cumin seeds, black cumin, mustard seeds, cinnamon stick, bay leaf, clove, and saute them for few seconds. Add hing and wait for it to crackle, now add chopped green chili and finely crushed ginger and saute for just 10 seconds. Now add turmeric, red chili powder, and cumin powder and mix it and pour curd. Mix all the ingredients and cook till it’s is reduced.
5. Add the collected besan water in the cooking pan and mix all of it together and add garam masala powder, sugar, salt and one cup of water. Mix it well and let it boil. Add the fried gatte and cook for just one minute.
6. Besan tarkari / gatte ki sabji is ready to be served. Sprinkle coriander leaves and add fresh cream and serve hot with roti, naan, paratha, pitha, puri or rice/ fried rice.