Gatte ki Sabzi

Courtesy : Mrs.Manju
Another popular dish from the Rajasthani cuisine, this comes from my friend Manju's kitchen. The sabzi is a variant to the South-Indian style kaadhi and we love this with our rotis and rice. Try it and I'm sure you'll love this too..

You'll need :

For Gatte :

• Besan (Chick Pea Flour) : 1cup
• Turmeric Powder : 1/2tsp
• Red Chilli Powder : 1/2tsp
• Ajwain (Carom Seeds) : 1tsp
• Coriander Powder : 1/2tsp
• Salt as per taste
• Curd : 1/4cup
• Oil : 2tsp for the dough
• Water : 2-4cups
• Oil for shallow frying

For Gravy

• Onion : 1cup finely chopped
• Tomato : 1cup finely chopped
• Ginger-garlic paste : 1/2tsp
• Curd : 1cup
• Coriander Powder : 1tsp
• Jeera (Cumin) Powder : 1tsp
• Red Chilli Powder : 1tsp
• Amchur (Dry Mango Powder) : 1/2tsp
• Garam Masala : 1/2tsp
• Rai (Mustard Seeds) : 1tsp
• Jeera (Cumin Seeds) : 1tsp
• Salt as per taste
• Oil : 2tsp

Method :

For Gatte

• Tip in all the dry masalas and 2tsp oil into the Besan and mix well.
• Now slowly add curd, little by little, to knead it into a dough.(Remember not to add all curd together as, otherwise, besan tends to get sticky. You may not use all the curd.)
• Now, pinch small balls of the dough and roll them like sausages (1/2 inch thick cylinderical shapes).
• Boil enough water in a pan to sink all the above rolled gatte in it.
• Tip in all the gattes in the boiling water and let it simmer on medium flame for 10-15mins.
• Cook till the knife comes out clean when inserted into the gattes. 
• Once all are done, drain the gatte rolls, cool and slice them @ an angle based on how big you would like them.
• Now slightly shallow fry them in oil till you get light golden brown textures on the outside of the gattes. (Do not deep fry or over-fry them as they tend to get hard) and keep aside.

For Gravy :

• Blend all the dry masalas and salt into the curd till smooth. This is our base curd-mix for this dish.
• Heat oil in a pan and add rai, jeera and let them splutter.
• Tip in the ginger-garlic paste and onions and saute well.
• Tip in the tomato and saute till you get thick tomato gravy.
• Add the curd-mix and gently stir till the gravy starts boiling and separating oil.
• Now, tip in the cooked gatte pieces, cover and cook for 5 more mins.
• Add water, if needed, to get gravy consistency and check seasoning.
• The Rajasthani Gatte ki Sabzi is ready to be served!!