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It is a very light dish and easy to digest, unlike the traditional gatta sabzi.
- Squeeze the excess water from the bottle gourd, add the besan, salt, chilli powder, coriander-cumin seeds powder and mix well and make a soft dough.
- Divide the mixture into equal portions and shape them into round long cylinders.
- Place them in a greased seive and keep this seive over a vessel of boiling water.
- Cover and cook till the gattas are cooked.
- Cool and cut them into 1/2 inch pieces and keep aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and bayleaf and saute for 5 seconds.
- Add the turmeric powder, chilli powder and curds, coriander powder and salt and mix well.
- Cook till the oil floats on top.
- Add the prepared gattas and enough water, mix well and cook till a thick gravy is formed.
- Serve hot garnished with coriander.
This recipe was contributed by arsanj on 29 Sep 2011
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