Sunday, 29 November 2009

Gatte ki Subzi (A Rajasthani Delicacy)

For Gatte:
  • Besan: 1 cup
  • Salt: as per taste
  • Turmeric powder: a pinch
  • Carom seeds (Ajwain): 1/2 tsp
  • Baking soda: a pinch
  • Oil: 4-5 tbsp
For Gravy:
  • Oil: 1 tsp 
  • Mustard seeds: 1/2 tsp
  • Curry leaves: a few
  • Salt: As per taste
  • Curd: 1 cup (sieved)
  • Turmeric powder: 1/2 tsp
  • Fennel seeds(Saunf): 1/2 tsp
  • Red Chilli (Whole): 1 (or u can use Red chilli powder--as per taste)
For Gatte:

  1. Add all the above ingredients (of Gatte) and knead dough with hot water (Dough should not be too soft).
  2. Make cylindrical dumpling (gatte). Put them in boiling water and boil on medium flame till tender (approx for 10 mins).
  3. Keep aside dumplings and hot water (in which you boiled dumplings).

  • For Gravy:

    1. Take oil in pan. Add mustard seeds. Let them splutter. Add cuury leaves, salt, turmeric pwd, fennel seeds and Red Chilli.
    2. Add (sieved) curd and hot water (in which you boiled Gatte). Add dumplings (Gatte). Cook on low flame for 15 -20 mins.
    3. Ready to serve with chapati, parantha or nan.

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