First mix all the ingredients for gattas in a bowl. Combine them together to form a semi-soft yet firm dough. As we are using curd and oil, there shouldn't be any need to add water. Keep it to rest for about 10 minutes.
In the meanwhile, place some water in a saucepan to boil.
Pinch equal lemon sized portions from the gatta dough and shape them into about half an inch thick logs.
Slide these logs into boiling water.
First the logs will sink to the bottom and as they start cooking, they will float on the top. This would take around 15-20 minutes. Once you see the logs floating on water, dish them out on a plate. Let them cool for a while and then cut them into 1/2 inch thick pieces.
In a wok, add some oil or ghee. Once the oil is heated, add asafoetida and cumin. Once they change a little color, add in the onions and saute until they turn golden brown. Next add ginger-garlic paste and again saute for 2 minutes or until the raw flavor of ginger and garlic goes off.
Now add all the dry spice powders, salt and again saute for a while.Next add in the tomato puree / chopped tomato and let it cook until you see oil separating from the sides.It's time now to add the whisked yoghurt. Let it also cook until the oil separates.Now add around 2 to 3 cups of reserved water along with gattas and cook it covered for about 20-25 minutes on low flame.When you see oil floating on top, your Gatta Curry is ready. Season it with some kasoori methi and Serve
