Gatte ki sabzi(Gatta curry)

Introduction:

This is one of the most famous rajasthani curry. It is like a star recipe of rajasthani cuisine. Gattas are basically boiled dumplings made up of gram flour and then they are cooked in delicious rich tangy gravy made up of tomatoes and fresh curd. This tastes amazingly delicious with traditional Dal Bati or chapatis.

Ingredients:
For making Gatte:

Besan(gram flour): 1 cup

Oil: 1 tsp
Curd: 1 tsp
Salt: 1/2 tsp
Baking soda: 1 pinch
Ajwain: 1/2 tsp

For curry/Gravy:
Tomatoes: 2 medium sized
Green chilli: 2 medium sized
ginger garlic paste: 1 tsp
Fresh curd: 1 cup
Fresh cream(Malai): 1/4 cup or 3 tsp
Kasoori methi: 1 tsp
Cumin seeds: 1/2 tsp
Asefoetida: 2 pinch
Fenugreek seeds: 1/2 tsp
Red chilli powder: 3/4 tsp
Turmeric powder: 1/2 tsp
Dry corriander powder: 1 tsp
Garam masala powder: 1/4 tsp
Salt: to taste
Oil: 3 tsp
Fresh corriander: for garnishing
Preparation time: 15 mins
Cooking time: 15 mins
Serves for: 3 persons
Method:
For Gatta
Take all the ingredients for gatta in a bowl and mix them properly with hand. Now add little water to knead it into dough. Make a smooth dough out of it by adding sufficient water. Water should be added carefully.

Now make long pipe shaped dumplings out of the dough. Put 4 cups of  water to get boiled on flame. When the water begins to boil, add the dumplings into it and let it boil on medium flame.It will take almost 10-15 mins for them to get cooked. Remove it from the flame and take the gatte out of the water into a plate and cut into suitable sized rings. Keep the water aside to be used in the gravy.

For curry:

Make a paste of tomatoes and green chilli. Heat oil in  the pan. Add cumin seeds, asefoetida and fenugreek seeds. When it starts sprinkling, add tomato paste and ginger garlic paste and let it cook on medium flame for 3-5 mins. Stirr ocassionally. Add kasoori methi into it. Make a smooth paste of rest of the ingredients. USe the Gatta water to make it thin. Add the paste in to the tomato paste and keep stirring for few mins. You can use more water depending upon the consistency you require for the gravy.Add the gattas into it. Let the gravy to get cooked on medium flame till it becomes granular and the oil separates.

Put off the flame and add chopped corriander leaves for garnish. Serve hot with chapatis or Batis or rice.

TIPS:

1. The dough for the gatta should not be too hard or soft. Add the quantity of water carefully.

2. Add the gattas to get boiled only when water is boiled once.

3. If you like to eat onions, then add onion paster before adding tomatoes and follow the same recipe.

4. Try to use fresh curd to make the gravy.

5. These Gattas can aslo be used to make dry veg. Just fry them with chopped tomatoes and onions and add spices. This is a very good dry veg to carry during travelling.