Gatte ki Sabji....

Rajasthan, the land of Maharajas, is famous for it's rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthani's love their food and it is evident in their preparations. Rajasthani cuisine is among those rare cuisines boasting of a never-ending platter with an array of dishes; ranging from tangy drinks to spicy starters, mouth-watering sabzis to crunchy breads. Rajasthani food is incomplete without the delight of their chutneys, achars, papads and chhach. Not to forget the delicate and delicious desserts and rich crunchy delights that melt in your mouth instantly. Your trip to Rajasthan is incomplete if you haven't experienced their scrumptious dishes.

Today I am going to share with you the recipes of one my favourite rajasthani dish, Gatte ki sabji. This dish is an absolute favourite of everyone in my family. We love to eat it with roti or rice, whatever is available. And yes, if this meal is accompanied with chatpati green chutney, oh then the combination gets amazing and irresistible. So let me start by sharing a picture of the mouth watering dish, followed with it's recipe...

Ingredients:

(For the gatte)

• 1 cup besan (Bengal gram flour)
• 1 tbsp finely chopped onions
• 2 cloves garlic grated or crushed
• 1 inch ginger grated
• 1 green chilly finely chopped
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tsp coriander powder
• 1/2 tsp Carom seeds (Ajwain)
• salt according to taste

(For the gravy)

• 2 medium size onion
• 4 cloves garlic
• 1 inch ginger
• 2 large tomatoes
• 2green chillies
• 2 dry whole red chillies
• 2 tbsp cream
• 1/2 tsp zeera
• a pinch of asafoetida
• 3/4 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp madhur powder
• 1/2 tsp garam masala
• coriander leaves chopped finely for garnishing
• salt according to taste

Method

(to make gatte)

1. In a bowl mix all the ingredients for gatte. Add warm water to this mixture little by little to make a firm dough.
2. Divide the dough into 4 equal portions. Roll each portion into cylindrical tubes of 4-5 inches length.
3. Boil 4-5 cups of water in a pan and cook the gatte in boiling water for 8-10 minutes.
4. Now remove the gatte in a plate and allow them to cool for 15 mins. Keep the water in which you have boiled the gatte aside (we will use it later).
5. After 15 mins cut the gatte into 1 inch long pieces.
6. Take some oil (around 2tbsp) in a non-stick pan, once the oil is hot place the gatte in it and saute them on medium to low flame for 8-10 mins. Keep aside. 

(for the gravy)

1. Make a paste of onion, ginger and garlic in a mixer. Take 2 tbsp of oil in a pan, when the oil is hot add the whole red chillies, zeera and asafoetida to it. When the zeera starts to crackle add onion paste to it. Fry till it turns golden brown.
2. Make a paste of tomatoes and green chillies in a mixer, add this to the fried onion paste. Add turmeric powder, chilli powder, coriander powder, madhur powder and garam masala to this paste and fry till oil separates.
3. Add the gatte to this masala and saute for 5 mins. Now add two cups of water (here we add the water that we had kept aside) to it and allow it to boil (you can adjust the water to make the consistency of the gravy according to your desire).
4. Once the gravy starts to boil add cream to it.
5. Let it simmer on low flame for 3-4 mins and then turn the gas off.
6. Garnish it with freshly chopped coriander leaves and serve hot with chapattis or rice.

In this recipe you wii observe that I have not used curd (which usually people use in this recipe) but I promise it will taste amazing this way. Try it once 😋😋😋😋😋😋😋