Gatte ki Sabji Recipe (Rajasthan Special)
Gatte ki Sabji is a very famous vegetable of Rajasthan. Gatte is prepared using besan(gram flour) which is then added to a curry made up of onion, tomato, curd. It can also be prepared without onion or tomato or both, just making curry using curd and masalas.
Ingredients
- 1 cup Besan
- 3 pieces Onion, chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, grated
- 1 teaspoon Green Chili, chopped
- 1½ teaspoon Salt
- 1½ teaspoon Red Chili Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Hing
- ¼ teaspoon Ajwain
- ¼ teaspoon Kasuri Methi
- 3 tablespoon Ghee
- 1 tablespoon Oil
- ¼ teaspoon Garam Masala
- 1½ glass Water
Instructions
Preparation of Gatte
- Ajwain to be crushed with the palm of your hand.Add ½ teaspoon salt, ¼ teaspoon turmeric powder, ajwain, ½ teaspoon red chili powder, and 1½ teaspoon ghee in besan and mix it properly.
- Pour 2 teaspoon curd in the mixture and mix well.Pour water spoon by spoon in the mixture to make the dough(same as prepared for poori dough) and grease with oil/ghee this dough all around and rest for 10-15 minutes.
- Knead the above mixture very well.
- Make small balls of lemon size. Roll them in the shape of a log
Boiling of Gatte
- Boil two and a half glasses of water in a pan.Pour besan logs in the boiled water and boil them. Continue for 8-10 minutes on high flame.
- When logs come over the water surface i.e. they float on top and bubbles will be seen on them.
- It means that besan logs are cooked well.Do not cover the pan during the boiling process.
- Now gently take besan logs out with the help of a spatula(jhar) so that extra water may drain out. Keep this extra drained water aside as it will be used later on in its gravy.
- Place all logs in a plate and let them cool down.Now, cut these logs into small pieces with the help of a knife.
Preparation of Gravy
- Chop the onion roughly and put in a small grinder or blender jar.
- Pour 1-2 tablespoon of water or curd in the jar and make a fine paste.
- For gravy, heat 2 tablespoon ghee/oil in a fry pan. Add hing and cumin. Let them sputter.
- Add crushed garlic, ginger, and green chili on low flame and fry it for 30 seconds.
- Add onion paste and fry the mixture on low flame till its colour becomes golden brown.
- Pour turmeric, coriander, and 1 tablespoon red chili in the pan and cook them.
- When masala releases oil, pour 1 cup curd and stir continuously otherwise the curd will be torn out.
- When masala releases oil again, pour kasuri methi, garam masala, and salt.
- Pour the reserved water and mix very well and get one boil.
- When the gravy comes to a boil, add all pieces of gatte.Now simmer this gravy on low to medium flame for 5-6 minutes.
- Check the consistency of the gravy as per your choice. If you like thin gravy, you may add water at this stage and cook.
- Garnish with coriander and mint leaves.