Gram flour curry(besan ki sabzi)

Ingredients:

For barfi

• Gram flour (besan) 1 cup
• turmeric powder 1 tsp
• salt to taste
• cumin seeds 1 tsp
• asafoetida a pinch
• garam masala powder 1tsp
• mustard oil 1 tbsp

For the gravy

yellow mustard seeds 2 tbsp

coriander powder 1 tsp

black pepper powder 1 tsp

turmeric powder 1 tsp

green chilies 4 nos

red chilly powder 1 tsp

garlic 10 cloves

tomatoes 2 nos.

mustard oil 2 tbsp

cumin seeds 1 tsp

fenugreek seeds 1/2 tsp

a generous handful of coriander leaves to garnish

Recipe:

To make besan barfi: Mix everything together to make a batter. Pour it all into a non stick pan or an iron kadhai and start cooking while stirring the mixture continuously. The mixture thickens and dries up within 7-8 minutes of cooking and forms a lump. This the an indication of it being ready, remove the pan from the stove.Quickly grease a flat plate with oil and spread this mixture over the plate, patting it down using the spatula or a large flat knife. Spread it as thick as you like, make the edges smooth and let it cool down. Cut in diamond shapes when perfectly set. These diamond shaped chickpea flour cakes are called besan ki katli and will be shallow fried before currying. Shallow fry the katlis in a flat base frying pan, browning them lightly on both the sides. Reserve for currying or have them as a tea time snack if you wish.

For gravy: Soak the mustard seeds in a little water for 10 minutes and make a fine paste of it along with all the powdered spices and garlic in the mixer. Keep aside. Now heat oil in a pan and throw in the cumin and fenugreek seeds, let them both crackle a bit before pouring in the mustard paste into it. Add salt and cook stirring it all for 3-4 minutes or till the spices become aromatic.Add 1.5 cups of water, slip in the besan ki katlis and simmer for about 15-20 minutes.Add slit green chilies and quartered tomatoes in the last 5 minutes of simmering. Finish with coriander greens and serve with plain boiled rice and raita.