Gatte Ki Subzi

Method:

1. To make the gatte: Mix all the ingredients together in a bowl.
2. Gradually add some water (1 tsp at a time) and knead to make a stiff dough.
3. Divide the dough into 4 equal parts and roll each part into a cylinder of ½ inch diameter.
4. Bring 1 litre of tap water to the boil in a broad pan, slide in the dough rolls and boil for about a minute.
5. Drain and leave open for some time to allow extra moisture to evaporate.
6. Cut the rolls into ¼ inch lengths. To make the sauce: Whisk the yoghurt to thicken slightly.
7. Add 1 cup of water and mix well.
8. Heat the oil in a pan and add the asafetida, cumin seeds, ginger, red chilli powder and turmeric powder.
9. When the seeds start popping, add the gatte to the yoghurt.
10. Bring the mixture to a boil, stirring continuously.
11. Lower heat and simmer for 2-3 minutes.
12. Serve hot garnished with coriander leaves.