Kala-Chana Ghoomni

Ingredients

• - 100 gm: Besan (Gram flour)
• - 3 medium size: Tomatoes(finely chopped)
• - 2 medium size: Onion (finely chopped)
• - 4-5: Green chilies (finely chopped)
• - 1 tbsp: Ginger and garlic paste
• - ½ tbsp: Turmeric powder
• - ½ tbsp: Mustard paste
• - ¼ tbsp: Red chili powder
• - ¼ tbsp: Coriander powder
• - A pinch Asafoetida
• - 1 tbsp: Cumin seed
• - ½ tbsp: Carom (Ajwain) seed
• - ¼ tbsp: Gram masala
• - Oil
• - Salt to taste
• - Water

Method

• - Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.
• - Add water into besan to make dough.
• - Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).
• - Put it into boiling water and boil for 10 minutes.
• - Take out the water and cut the besan round into small pieces and keep aside. (Besan rounds are also called 'gatte'.)
• - Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.
• - Add ginger garlic paste and mustard paste heat for 1 minute.
• - Add chopped onion, heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes.
• - Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.
• - Now gravy is ready.
• - Put gatte into gravy and boil for 3 minutes (Heat until gravy is thick).
• - Serve hot with steamed rice or plain paratha.