RAJASTHANI GATTE KI SABJI

Gatte ki sabzi, an authentic dish from Rajasthani cuisine is a delicious curry prepared with gram flour as base ingredient.Simple to make 

Ingredients:

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For the gatte: 200 gms or 1 1/2 cup besan 1/2 tsp cumin seeds (jeera) Pinch of asafoetida (hing) 1/4 cup Curd 1/4 tsp baking soda 1/2 tsp Fennel seeds (saunf) corasely grinded 1/2 tsp salt 1/2 tsp red chilly powder 4 cloves (laung) 4 whole black peppercorns (kali mirch) 3 tbsp oil For the gravy: 1 cup sour curd (khatta dahi) 2 medium size onions 4-5 garlic pods 1 inch piece ginger (adrak) 2 green chilly (hari mirch) 1 tsp coriander powder (dhania) 1/2 tsp cumin seeds (jeera) 1/2 tsp red chilly powder (lal mirch) 1 tsp salt 1/4 tsp garam masala 1/4 tsp crushed fenugreek leaves 2 tbsp ghee or oil Method To Make Gatta : In a bowl Mix together besan, jeera, fennel seeds, salt, chilly powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well. Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft. Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long. Boil 4 cups of water and place  these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more. Then turn off the flame and take out the rolls from the water and keep the water aside for the curry. Cut the rolls into 1 inch pieces. For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before. Fry the onion paste till light brown in color. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins. Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt. Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves. Transfer the curry to a serving dish and garnish with chopped coriander. Serve hot with batti or roti as you prefer.