Recipe for sabzi:
1. For preparing gattas
In a bowl add one cup besan, carrom seed 1/3 tspn, redchilly powder 1/2 tspn, turmeric pder 1/4, cumin powder 1/2 tspn, oil 1 tspn, salt to taste mix them well, add little water, ad make a stiff dough.
Divide the dough in to equal size balls, and roll each into cylinderical shape.
In a kadai add enough water to cook the shaped gattas.
Once the water starts boiling drop the gattas and cook it med flame for 10-to 15 minutes.
When you see bubble like near the gattas, prick a the gattas with a knife and see whether it comes out clean. If it comes it is cooked, or cook for some more minutes.
Drain all the water and cook it.
Afterwards cut into pieces.
For gravy
In a kadai heat 1 tspn oil, add mustard seeds , cumin seeds 1/4 tspns each let them splutter then lower the flame add red chilly 1/2 tspn, coriander 1 tspn. Turmeric powder 1/4 tspn and little water so that masala mixes well , add gattas to the masala let them cook for some more minutes. Add salt and lower the flame again, add 1/2 cup yogurt to the curry, mix it a slowly and in very low flame cook it till all the masals combine.
When the oil separated from the gravy switch it off.
This will take lesser time. Do not over boil the curd.
At last spread coriander leaves and serve.
1. For preparing gattas
In a bowl add one cup besan, carrom seed 1/3 tspn, redchilly powder 1/2 tspn, turmeric pder 1/4, cumin powder 1/2 tspn, oil 1 tspn, salt to taste mix them well, add little water, ad make a stiff dough.
Divide the dough in to equal size balls, and roll each into cylinderical shape.
In a kadai add enough water to cook the shaped gattas.
Once the water starts boiling drop the gattas and cook it med flame for 10-to 15 minutes.
When you see bubble like near the gattas, prick a the gattas with a knife and see whether it comes out clean. If it comes it is cooked, or cook for some more minutes.
Drain all the water and cook it.
Afterwards cut into pieces.
For gravy
In a kadai heat 1 tspn oil, add mustard seeds , cumin seeds 1/4 tspns each let them splutter then lower the flame add red chilly 1/2 tspn, coriander 1 tspn. Turmeric powder 1/4 tspn and little water so that masala mixes well , add gattas to the masala let them cook for some more minutes. Add salt and lower the flame again, add 1/2 cup yogurt to the curry, mix it a slowly and in very low flame cook it till all the masals combine.
When the oil separated from the gravy switch it off.
This will take lesser time. Do not over boil the curd.
At last spread coriander leaves and serve.
Nicey
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