Besan Gatte Sabji
from the Sindhi table.

Ingredients

• 1 cup besan (chickpea flour)
• 1/2 tsp ajwain
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• Water as needed and salt to taste
• Oil for frying
• 2 tbsp oil or ghee
• 1 tsp cumin seeds and 1/4 tsp hing
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ginger paste and 1 tsp garlic paste
• 1/2 tsp turmeric, 1 tsp red chilli and 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup thick yoghurt, beaten
• Fresh coriander leaves for garnish

Method

1. Mix besan, ajwain, turmeric, red chilli powder and salt. Add water gradually to make a firm, smooth dough.
2. Shape the dough into long cylinders and deep-fry until golden and crisp. Drain and set aside.
3. Heat oil or ghee. Add cumin seeds and hing, then sauté the onion until golden.
4. Add ginger and garlic paste, followed by tomatoes. Cook until soft.
5. Add turmeric, red chilli powder, coriander powder and salt. Cook until the masala releases oil.
6. Lower the heat and add the beaten yoghurt, stirring to combine. Add the fried gatte and simmer for a few minutes.
7. Finish with garam masala and coriander. Serve with rice, roti or naan.