Gatte ki subji

We were all fed up of the same old dal, roti, subji combination, and to make it worse, there were no vegetables at home. Since I hadn't soaked the kabuli channa, I couldn't make that for dinner, and was at my wits end about what to do. Gatte ki subji to the rescue!
The recipe is a combination of my channa masala and my mother's gatte, and worked very well. The only problem is that the dog loves gatte too, and I know I have to make it in greater quantities in future.

For the gatte:

1 cup besan

1/2 tsp haldi powder

1 tsp baking soda

1/2 tsp chilli powder

1/2 tsp ajwain

Salt to taste

1 tsp oil

For the masala:

1 medium onion chopped
1 medium tomato chopped fine
2 tsp ginger garlic paste
Oil
1 tsp rai
1/2 tsp chilli powder
1/2 tsp jeera powder
1/2 tsp garam masala powder
Salt to taste
Cooking oil

Method:

Mix all the solid ingredients under gatte well, add oil, and knead till you have a smooth dough. 

Roll into a cylinder and cut 1 1/2 inch long pieces.

Bring about 2 glasses water to a boil, drop the gatte pieces, and keep it in the water till they rise to the top. Once they do, take them out, and keep aside.

Heat 1 tbsp oil, add onions and saute till transparent. Add the tomatoes and ginger-garlic paste and cook till tomatoes turn mushy. Blend and keep aside.
Heat 1 tsp oil and splutter mustard seeds. Once they stop spluttering, add onion-tomato paste and the spice powders, and saute for 2 minutes.

Add the cooked gatte and sufficient water. Mix well, bring to boil, cover and let it simmer for 10 minutes.

Serve hot with chapattis.