Besan ke Pude ki Sabzi

Ingredients 

• 1 1/2 cups gram flour (besan)
• Salt to taste
• 1/4 teaspoon carom seeds (ajwain)
• 1/4 teaspoon dried mango powder
• 2 tablespoons yogurt
• 2 teaspoons + 1 1/2 tablespoons  oil 
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1/2 cup onion puree
• 2 teaspoons ginger-garlic paste
• 1-2 green chillies, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 tablespoon chopped coriander leaves 
• Coriander sprig for garnish

Method

1. Take besan in a large bowl, add salt, crush the carom seeds and add. Add dried mango powder and yogurt. Add water, a little at a time, and whisk till you get a smooth batter of pouring consistency. Continue to whisk for 2-3 minutes more to make the batter fluffy.
2. Heat 2 tsps oil in a shallow non-stick pan on low heat, pour the batter into it, cover and cook till the underside is cooked. Flip and cook till the other side is light golden. Transfer it onto the worktop and let it cool down slightly.
3. Heat remaining oil in a non-stick wok, add cumin seeds and sauté till the seeds change colour.
4. Halve the bay leaf and add and mix well. Add onion puree and a pinch of salt, mix well and sauté till light golden.
5. Add ginger-garlic paste, mix and sauté till the raw smells disappear. Add green chillies, salt, turmeric powder, red chilli powder and coriander powder and mix well. Add 2-3 tbsps water, mix well and saute for 1-2 minutes.
6. Add tomato puree and mix well. Cover and cook for 2-3 minutes or till the oil separates and the mixture becomes fragrant.
7. Meanwhile, cut the cooked besan puda into 2 inch pieces.
8. Add 2 cups water to the masala and mix well. Cook till the mixture comes to a boil. Add the pude pieces and mix gently. Cover and cook for 2 minutes. Switch the heat off and add coriander leaves and mix well.
9. Transfer into a serving bowl, garnish with coriander sprig and serve hot.