For the Gatte. Take a bowl and mix all the ingredients for gatte with water and oil to make it to semi soft dough. Divide into equal balls and roll them to thick cylindrical shapes of 1 inch each.

Cook the gatte in boiling water for 20 mins. Remove it on a plate and allow to cool. Once cooled cut it into medium pieces and keep it aside.

For the Gravy Take a bowl put the curd in it, add the gram flour and sugar and whisk it. Make sure there are no lumps of the gram flour. Keep it aside

Now take a deep dish. Put oil let it heat for 1- 2 min. Once the oil is hot add mustard seeds, green chillies, red chilly, cumin seeds, asafoetida and the curry leaves. Mix it quickly and add turmeric powder to it.

Now immediately add the curd mixture to it. Once it starts boiling add the salt and red chilli powder to it and let it boil on simmer. Once the gravy starts getting thick add little water let it boil and put the cut Gatte pieces to it.

Now mix it well and let it simmer for 5-7 mins. Once the gatte are coated well with the gravy add water as per your gravy consistency. Make sure the gravy should be semi thick.

Now let the sabzi cook on low flame for about 10 - 15 mins. Garnish with chopped corriander and serve with hot Phulkas.