GATTA SABJI

20150327_143431_wm

A very famous Rajasthani Speciality one can serve with Roti, Puris or Steamed Rice. I am sure none can say NO to this tangy , spicy and delicious vegetable 🙂 This vegetable also taste awesome with BAATI.

Well i don’t think anyone needs more introduction for this tasty vegetable.

I am posting this recipe for PARYUSHAN special so made few changes according to the festival. Here i have not used Fresh Coriander or curry leaves. I used Dried Curry leaves and Kasuri Methi . One can add as per taste, as even i add if i make normally.

Important Note:

  1. Don’t use very sour curd as after cooking it will be very sour gravy and i feel , we love tangy taste not very sour .
  2. Always add some oil while making Gattas, else it will not turn soft.
  3. One can also fry Gattas in stead of boiling.

20150327_143440_wm

INGREDIENTS:

For the gattas

  • 3/4 cup besan
  • 1 tsp chilli powder
  • 1 tsp fennel seeds (saunf)
  • 1/8 tsp carom seeds (ajwain)
  • 1 tbsp curd
  • 2 tbsp oil
  • salt to taste

For the Gravy

  • 2 cups curd , beaten
  • 1 tbsp besan
  • 4 to 6 curry leaves
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp asafoetida
  • 1 bayleaf
  • 1 clove
  • A Small piece of cinnamon
  • 1 cardamom
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp coriander cumin powder
  • 1 tsp kasuri methi
  • 2 tbsp Ghee
  • salt to taste

METHOD
For the gattas
Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
Divide the mixture into equal portions and shape each portion in thin long cylindrical roll. 
Boil plenty of water in a pan then only add rolls and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
Cut the gattas into pieces. Keep aside.


For the Gravy
Combine the beaten curd, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
Heat the Ghee in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
When the seeds crackle, add the turmeric powder, chilli powder, kasuri methi and coriander powder and sauté for a few seconds.Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and Add the prepared gattas to the Gravy and  boil for a minute or two..


Serve hot.

20150327_092523   20150327_100030 20150327_103659    20150327_131558 20150327_131707

20150327_143440_wm

Hope you all will enjoy.

Happy Cooking 🙂 🙂

Advertisements

2 thoughts on “GATTA SABJI

Add yours

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

Blog at WordPress.com.

Up ↑

%d bloggers like this: