Gatta Curry (Rajasthani Besan Dumplings)

Method

1. 1Mix besan with ajwain, half tsp salt, half each of chilli and turmeric and yogurt; squash and fold a firm dough with a little water.
2. 2Roll into thin cylinders, drop into boiling water and gently bubble 8 minutes till they float; lift out and slice into 1-inch gattas.
3. 3Heat oil, crackle cumin, mustard and fenugreek, add onion and ginger-garlic; brown 5 minutes.
4. 4Add remaining chilli, coriander and turmeric, then beat yogurt and stir in slowly so it doesn't split.
5. 5Gently bubble 5 minutes, add gattas with 1 cup of their cooking water; cook 8 minutes.
6. 6Finish with coriander — the gattas should be tender, the gravy creamy yellow.