Rajasthani Gatte ki Sabzi

IMG_34_wm
When I am totally out of fresh green veggies, this curry from my hometown saves the day. It doesn’t really need any accompanying stir fry (sookhi subzi) or rice. I roll out fresh crisp chapattis and watch my boys happily dunk them into this curry and savour the meal.  Gatte ki subzi is a speciality from Rajasthan which uses gram flour and curd as its primary ingredients (and nothing apart from them actually, besides the spices!)
IMG_52_wm

You need-
For the gatte/gram flour dumplings

2 cups Besan/gram flour
1 Tbsp oil
¾ cup curd at room temperature
½ tsp salt
½ tsp red chilli powder
¼ tsp heeng/asafoetida
¼ tsp cumin
Pinch of turmeric powder

Bring a litre of water to boil in a large broad pan.
Mix all the ingredients and knead  them to a chapatti like dough using the curd. No water to be used.
IMG_20141106_083540_wm

IMG_20141106_083655_wm
Divide into ten balls, and roll into cylindrical shaped strips with oiled palms.

IMG_20141106_083740_wm
Drop the strips into boiling water and boil them for 20 minutes till they are well done.
IMG_20141106_083807_wm
IMG_20141106_083920_wm
Strain and save the water. This will be used in the gravy later.
Cool and cut the strips into pieces of about half an inch each.
IMG_20141211_195931_wm

20141210_073457_wm

For the gravy
1 cup curd/yogurt at room temperature, beaten till smooth
2 Tbsp desi ghee/clarified butter
½ tsp heeng/asafoetida
1 tsp cumin seeds
1 Tbsp minced garlic
1 tsp ginger, grated fine
1 medium onion, chopped very fine
2 green chillies, chopped fine
Water saved from boiling the gatte
A small bunch of fresh coriander , chopped fine
Salt- ½ tsp
Red chilli powder- ½ tsp
Turmeric powder- ¼ tsp
Coriander powder- ¾ tsp
Garam masala- ¼ tsp

Mix the salt, chilli powder, turmeric and coriander powder into the curd and mix well.
IMG_20141106_084029_wm
IMG_20141106_084102_wm
Heat the ghee in a kadai/heavy bottomed pan and add asafoetida and cumin seeds. Once the cumin crackles, add the garlic and ginger.
As soon as the garlic changes colour, add the onion and green chillies. Stir fry till the onions change colour and are lightly browned.
20141210_072648_wm
Add the curd and masala mixture and stir continuously till it come to boil.
20141210_072732_wm
Boil for about five minutes and add the chopped gatte.
20141210_073542_wm
Add the boiled water saved from boiling the gatte.
Cook covered for ten minutes.
Add the garam masala and mix.
Top with fine chopped fresh coriander and serve hot with chapatti.
IMG_3720_wm

Advertisements

16 thoughts on “Rajasthani Gatte ki Sabzi

  1. Vow! wonderful. I too love this subji. Have had it at my Marwadi friends place.Will definitely try this. Gram flour pasta in a tangy curd sauce for a fancy name.

  2. I love Gatte ki Sabzi and make it often.

    I used to make Gatta at home. For the past 2 years, my sister-in-law’s brother-in-law’s mother sends us frozen Gatta from Jodhpur. As an India, I am sure you understand the last part of this comment. 😀 😀

  3. Tried it today. Taste as super awesome!!!! Kudos 🙂
    Still I faced following issues –
    1. Gattas were bit hard, the center of the gatta did not soak the gravy 😦
    2. I really struggled to knead the besan. Quite a bit of it had stuck to the vessel.

    Thanks for sharing the recipe!

    1. Hi Nupur
      Try adding a little more oil to the besan. Maybe different oils make a difference.
      Use think yogurt to knead.
      The besan does stick and is an effort to knead. You could get it together and then oil your palms a little and knead.
      Hope this helps.

  4. Hi my gurumaa:)) …..tried this today and it tastes amazing but the curd failed both the times I tried .. Can u pls explain where I’m goin wrong :((

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s