Rajasthani Gatte ki Sabzi

I kept Googling on what to try for RCI-Rajasthan hosted by Padma. Finally I landed on Vee's Gatte ki sabzi. I have tried quite few dishes from her blog...where she explains so neatly, that we cannot get confused with the order of what to do. she is really the best one to narrate the method of cooking.

Well, i can't narrate things like her..but just tell you what i did..

Well about this Sabzi..it was so different in taste. Me and My hubby loved it a lot..and he asked me to prepare this for lunch regularly in this summer. It's good with Chapathi as well as Rice.

1. How I prepared This: Time Took to Do this(5 minutes)

1 cup of Besan flour +

2 spoon's of Kasuri Methi +

1/2 spoon chilli powder +

1/2 spoon Dhania powder +

a pinch salt +
a pinch Turmeric powder +

2 spoons of butter milk.

I mixed all the above well into a tough dough.

2. How I prepared this: Time Took to Do this(15 minutes, for cooling-5 minutes)

In a wide Pressure Cooker, I added some water(3 cups's), just the above dough roll immense on to it. When the water started to boil, i dropped this roll on to it. after 15 minutes, i just cutted a small piece to check wheather it is cooked or not. On confirming that it is cooked i removed it and let it to cool.

3. How I made this: Time Took to Do this(1 minute)

On cooling the gatte just looked like soya chunks to me. though soya chunks are tasteless..these gatte's were very tasty. that too with kasuri methi..hmmm...it was so tasty..

I just cutted them into pieces with 1/2" inch pieces.

4. How I made this: Time Took to Do this(3-4 minutes)

On cutting into pieces, i heated 5-6 spoon's of oil, and fried these gatte piece's. on frying, it was breaking a little..but it was very little.

It was not so crispy on frying, but it went little rough.

5. How I made the Gravy: Time Took to Do this(3 minutes)

1 cup of Curd +

1/2 spoon of chilli powder +

1/2 spoon of Dhania Powder +

1/2 spoon of Garam Masala Powder +

1 spoon of besan flour +

A little salt +

A little Turmeric Powder +

Water used for boiling the Gatte Roll's(1/2 Cup)

I mixed all the above well and kept it aside.

6. Seasoning and the Final Stage: Time Took to Do this(5 minutes, For Tomato Puree-10 minutes)

In a Kadai, i added 2 spoon's of oil, on heated, i added mustard seeds, when it popped up, i added Curry leaves, when it is fried, i added 1/4 Spoon Cumin Seeds and a pinch Asafortida powder. then Puree of Two Tomatoes. Now on add the Curd mixture and the gatte's. Boil well.

Serve Hot with Chapathis/Roti's and Rice.

You can also look at...

Pakodi Kadhi-another easy Rajasthani Sabzi

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