Rajasthani Gatte ki Sabji

There is a comfort hidden in the traditional food, they have a power to transform a normal day into a celebration. This is one such recipe, this always takes me back to ‘home, to my mom’s cooking. And I can proudly claim, that no one can make “gatte ki sabji” better than my mom, but I keep on trying to get that taste once in my food, which I grew up eating and I miss so much 🙂

Enough of  my nostalgia and reminiscence, lets get cooking, shall we

Ingredients:

For making Gatte

1. Besan  (Gram Flour)- 2 cups
2. Oil- 2 spoon
3. Salt- As per taste
4. Red chill powder- As per taste
5. Asafoetida (Hing)- 1 pinch
6. Baking Powder- 1 Pinch
7. Yoghurt (Dahi)- Half cup
8. Coriander seeds- 1 tea spoon
9. Cumin Seeds- 1 tea spoon
10. Green chilli (finely chopped)- 1
11. Water- as per need for kneading

For Curry

1. Tomatoes 2 – Finely chopped
2. Green chili – 2 Finely chopped
3. Ginger- Finely grated – 1 Spoon
4. Curry leaves (Optional)- 5-6 leaves
5. Dahi (Yoghurt)- Half cup
6. Oil- 2 Spoon
7. Salt- As per taste
8. Red Chilli Powder- As per Taste
9. Cumin Seeds- 1 spoon
10. Asafoetida (Hing)- a pinch
11. Garam Masala — Half tea spoon

Method

For Gatte

1. In a bowl, add besan and all the dry ingredients

1. Add Oil and give it a mix

1. Add yogurt and start kneading into a dough , add water if needed, make a soft dough

1. Once done, oil your hands, and start rolling them out in shape of cigars

1. Boil water in a big pot, add the gatte to water and boil for approx 10 min

1. Once done, you can check by pinching one with a knife, if it comes out clean, its done

1. Keep them aside, and get working on the curry

For the Curry

1. In a pan, add oil, once hot, add cumin and hing
2. When cumin browns, add green chili, curry leaves and ginger and saute for a minute

1. Now add tomatoes and the spices and cook till it looks like below , and oil is separated from your mix

1. Now add yogurt and keep stirring till boil comes
2. Now add some water and let it boil for 1-2 min, covered

1. Now add your chopped gatte in the gravy and let them cooked covered for 10-15 min (make sure they don’t dissolve in water, if well make they should not, if they are very soft them add them last minute and just stir, do not boil them with gravy)
2. Switch off the flame, serve with warm chapati or rice and enjoy

 

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