GATTE KI SABJI

Also Known As Besani Alu - Boot Kaleji

(A Delicious Dish from Besan)

INGREDIENTS

1 cup besan

2 medium size alu

1 onion finely sliced, 1 tsp onion paste

2tsp ginger paste

2 tsp garlic paste

2 tsp garam masala (Home Made)

1 tsp zeera powder, 3-4 bay leaves

1 tsp black corn pepper crushed

2 tsp red chilly powder, 1 tsp dhania powder

1 tomato finely chopped

1 cup mustard oil

METHOD

1 Take the besan in a bowl, add 1 tsp onion paste, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp garam masala, 1 tsp red chilly powder, mix together, pour some water and knead it to make hard dough, roll it with soft hand and make one or two such rolled dough as shown in the picture

2 Peel the potato and cut into equally of ½ ‘square size

3 Heat water in a bowl, slide gently the roll dough in to the ball, also slide the potatoes and boil it on slow flame, after some time when start cooking, the roll will start floating on top of the water, cook till the roll as well as potato is done, take it out, keep aside and let it cool.

4 Cut the cooled roll in ½ ‘ equal size now known as kaleji, heat oil, deep fry the kaleji, take it out and keep aside.

FOR THE GRAVY

1 Heat the oil, add bay leaves, garlic and ginger paste, sauté it, add onion and fry it, add chopped onion, cook for some time add water from time to time to make thick paste of it

2 Now add all the remaining masala, cook till it is done, add water and bring it to boil, add the kaleji and potato, cook for 10 – 15 minutes on low heat till the gravy is of desired consistency.

3 Serve hot wit boiled rice or roti

NOTE: This is very popular dish of North India, especially in Bihar and adjoining part of Uttar Pradesh, Bengal.

For the south Indian version, while preparing gravy, add curry leaves, black mustard seed, a pinch of ajwine and fenugreek to the oil while preparing gravy, as done in South Indian cooking.