Heat the oil in a pressure cooker and fry the peas and the bell pepper pieces for a minute on medium heat. Lower the heat and mix in the dalia and haldi powder. Cook for
two minutes on low fire.
Mix in 4 cups of water and salt to taste and pressure cook the dalia till soft, tender
and till all the water is evaporated. Cool the dalia preparation at room temperature.
Mash the cooked dalia and mix in the besan and blend with your fingers to form a smooth mixture.
Divide the mixture into 4 portions.
Take 4 pieces of cling wrap. Place a single portion of the mixture on one of the cling wrap pieces (6 inches long) wrap the cling wrap around the mixture and tighten the two
sides to form a ‚Äúsausage‚ÄĚ. Make four such sausages and place in a steamer.
Steam these vegetable sausages (gattas) for 6-7 mins. Remove from the steamer and cool. Cut into half inch pieces or any size you want. Place on a serving plate.
Heat oil for tempering and add all the ingredients for the tempering and allow to splutter. Pour over the gattas and serve as a starter.