Gatte ki Sabji
by , Published: August 8, 2013
A quick and easy Jain Rajasthani Dish, Gatte Ki Sabji which is simply tasty. This recipe can be compared to Dhokli Nu Shaak, a Gujarati Recipe very famous in all Gujarati House. Besan and Curd are the key ingredients in this recipe, blended with minimum spices this Curry really makes your day. Try this out with Roti (Indian Bread) and Chawal (Rice).
Prep time:
Cook time:
Marination time : 10 minutes
Total time:
Yield: Serves 4
Ingredients:
For Gatte
200 gm Chickpea Flour (बेसन)
250 gm Curd (दही)
2 tbsp Clarified Butter / Ghee (घी)
1/2 tsp Coriander Powder (धनीया)
Salt to taste (नमक)
1/2 tsp Red Chilli Powder (लाल मीर्च)
For Gravy
1/2 tsp Coriander Powder (धनीया)
Salt to taste (नमक)
1/2 tsp Red Chilli Powder (लाल मीर्च)
2 tsp Oil (तेल)
a pinch Turmeric Powder (हल्दी)
Method :
For Gatte
1. Mix Gram Flour (Chickpea Flour/besan) adding salt, red chilli powder, corianer powder and ghee (clarified butter). Make stiff dough.
2. Make 5-6 thin and long strips of the dough. (Shapes are completely based on your choice.) I have made Gatte shapes like Gujarati Muthia.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
For Gravy
5. Strain the curd through a strainer.
6. Add salt, red chilli powder, dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces. Marinate for 10 minutes.
8. Heat oil in a kadhai (wok). Add jeera, and when it begins to crackle add the curd mixture.
9. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
10. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
11. Finally, put the tadka of red chilli powder and serve hot.
1. Mix Gram Flour (Chickpea Flour/besan) adding salt, red chilli powder, corianer powder and ghee (clarified butter). Make stiff dough.
2. Make 5-6 thin and long strips of the dough. (Shapes are completely based on your choice.) I have made Gatte shapes like Gujarati Muthia.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
For Gravy
5. Strain the curd through a strainer.
6. Add salt, red chilli powder, dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces. Marinate for 10 minutes.
8. Heat oil in a kadhai (wok). Add jeera, and when it begins to crackle add the curd mixture.
9. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
10. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
11. Finally, put the tadka of red chilli powder and serve hot.
Post a Comment