Besan ki sabji

Ingredients

• For besan squares
• 1 cup besan
• 1.5 cup water
• 1/8 tsp kasoori methi ( dried fenugreek leaves)
• 1/8 tsp turmeric powder
• 1/8 tsp ajwain (carom seeds) (optional)
• 1/8 tsp red chilli powder
• 2 pinches of garlic
• 1/2 tsp salt
• 1 tbsp oil
• For Gravy
• 3/4 cup onion ground with 1/2 cup cilantro leaves and stem
• 1 tbsp ginger and garlic paste
• 3/4 cup cauliflower stalks (optional)
• 1/2 tsp turmeric powder
• 2 tomatoes, blend or use 1/4 cup tomato paste
• 1 tsp red chilli powder
• salt to taste
• 1/4 cup canola oil
• 3 cups water, more if required

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Preparation

• Line a cookie sheet with foil, grease, set aside.
  Combine dry ingredients of besan squares in a bowl.
• Heat oil in pan on medium. Pour the besan flour paste slowly in a stream and stir continuously so that there are no lumps in it.
  It will thicken and eventually steam but does not need to boil.
• Cook and keep stirring until the mixture turns thick about 4-5 minutes.
  Dump it on greased cookie tray. With wet hands or spatula pat the dough to make it flat about 3/4" thickness.
• Let it set for 10-15 minutes, cut into squares.
  Heat 1/4 cup oil in a pan. Shallow fry the squares in batches of 7-8 until slightly golden. Remove on paper towel.
  
• In the leftover oil add ground onion, fry for a minute
  Add ginger garlic paste and fry till it gets golden brown.
• Throw in turmeric, red chilli powder and tomato puree and mix well.
  Keep cooking add a tbsp of water if the masala is sticking at the bottom.
• Pour in water and gobhi stalks. Bring it to boil.
  Reduce heat, cook covered for 5 minutes. Slide in besan squares. Cook for another 1 minute and it is done.
  Serve hot with paratha or chapatti.

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