Gatte ki Sabzi

**Make the gatte dough:** Mix besan with carom seeds, half the red chilli powder, half the turmeric, a pinch of salt, and oil. Add water gradually and knead into a stiff, smooth dough — stiffer than chapati dough.

**Shape the gatte:** Divide the dough into 4 portions. Roll each into a long cylinder about 1.5 cm in diameter. The cylinders should be smooth and even.

**Boil the gatte:** Bring a large pot of salted water to a boil. Add the besan cylinders and cook for 8–10 minutes until they float to the surface and are cooked through. Remove and let cool slightly.

**Cut the gatte:** Cut the boiled cylinders into 2–3 cm pieces. Reserve the boiling water — it will be used in the curry.

**Prepare the curd base:** Whisk sour curd until smooth. Add remaining turmeric, red chilli powder, coriander powder, and fennel powder. Mix well.

**Make the tempering:** Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, and asafoetida. Let them splutter.

**Add ginger-garlic paste:** Add ginger-garlic paste and cook for 2 minutes until fragrant.

**Add the curd mixture:** Reduce heat to low and add the spiced curd mixture slowly, stirring continuously to prevent curdling. Cook on low heat for 5–6 minutes, stirring frequently.

**Add gatte and water:** Add the cut gatte pieces and the reserved boiling water. Stir gently and bring to a simmer. Cook for 8–10 minutes until the curry thickens and the gatte absorb the flavours.

**Finish:** Add garam masala, taste and adjust salt. Garnish with fresh coriander leaves. Serve hot with bajra roti or steamed rice.