Gatte ke sabji (Marwadi/ Rajasthani dish)

 

Ingredients 

For gatte - 

Besan - 1 Cup

Salt as per taste

Garam masala - 1/2 Teaspoon 

Cumin seeds - 1 Teaspoon 

Red chilli powder - 1 Teaspoon

Asoefitida - One pinch

Oil - 1 Teaspoon 

Turmeric powder - 1/2 Teaspoon

Chilli powder  - 1/2 Teaspoon

Curd - 1 small cup

Water  - Sufficient water


For gravy :

Onions - 2

Tomatoes - 2

Cumin seeds  - 1 teaspoon 

Green chilli sliced 

Ginger garlic paste - 1 Teaspoon 

Cumin seeds powder - 1 Teaspoon 

Coriander powder - 1 Teaspoon 

Garam masala - 1/2 teaspoon 

Curd - 1 Tablespoon 

Lemon juice - 1 Teaspoon 


Method of preparation  :

To make gatte -

1. Add in besan,  red chilli powder, salt, hing ( asoefitida), cumin seeds, curd and make a very tight dough.

2. Take small amounts of dough and roll them into long cylindrical strips, and drop them into a kadai placed on stove with water. Let it cook for 8 to 9 mins or until there are small bubbles on the gatte which indicates that it is cooked well.

To make the curry  masala - 

1. Place a kadai on top of the stove, add in oil and once heated up add in cumin seeds, green chilli, garlic ginger paste, sauté it for a few seconds.

2. Add in chopped onions, salt, turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala, chopped coriander leaves and a little water.

3. Once the onions are well cooked, add in the tomatoes, cook it well, add in curd which is well whisked 

4. Cook the masala for 5 to 6 mins, and if needed add in water to thin the gravy, add in the boiled gatte directly into the gravy, if you want you can sauté the boiled gatte in oil before adding it into the gravy.

5. Lastly squeeze in some fresh lemon juice and garnish it with fresh coriander and serve gatte subzi with roti, pulav or paratha.


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