Gatte ki sabji

• Servings: 4
• Preparation time: 15 minutes.
• Boiling time: 10-12 minutes
• Frying  gatte time: 17-18 minutes.
• Making curry time: 15 minutes.
• Total time: 59 minutes.

In India Rajasthan is one of the most famous states for tourism, its royal culture; clothing culture, festivals, splendid artistic forts and above all very- very famous for amazing royal food.

‘Gatte ki sabji’ is one of the famous staple and traditional authentic recipes from Rajasthani cuisine; prepared with Besan (gram flour), popular in other part of India too.

In olden days due to scarcity of water; fresh vegetable availability was poor, hence in the Rajasthani culture Mung and Besan played an important role to prepare their meal.

To prepare ‘Gatte ki sabji’ takes more time in compare to other fresh vegetables, but it worth. It can be served with Roti and Basmati rice making it complete meal.

Absolutely Delicious!!!

Ingredients:

• Besan(gram floor): 250 gm
• Turmeric powder: 1 teaspoon
• Salt: 2 teaspoon
• Ajwain (Thymol seed): half tea spoon
• Cumin seed: one and half teaspoon
•  Black pepper
• Mustard oil/cooking oil: 200 gm
• Butter: 50 gm (optional)
• Bay leaf: 2 no.
• Black cardamom: 1 no.
• Garlic paste: 2 teaspoon (paste)
• Onion: 2 (medium size)
• Ginger: 1 teaspoon (paste)
• Coriander powder: 1 teaspoon
• Coriander leaf: 2 table spoon (chopped)
• Red chili powder: 2 teaspoon
• Tomato: 2 no. (Medium size)
• Baking soda:1 pinch

Preparation:

1. Chop onion into pieces and make paste. Keep aside.
2. Chop another onion longitudinally, keep aside.
3. Chop tomatoes into pieces. Keep aside.

Making Garam masala powder:

1. Take a small fry pan.Put 1 teaspoon oil in it, when smoke begins to come, add half teaspoon cumin seed, black cardamom, black pepper and bay leaf, fry till it becomes brown in colour; let it cool, grind to make powder, keep aside.
2. Put again 3 tablespoon of oil, when smoke is coming put chopped onion, ginger and garlic and fry it till onion becomes transparent, add tomato and  grind to make paste. Keep aside.
3. Take one big ball, put Besan, 1 tea spoon salt, 5 tablespoon oil, and onion and garlic paste, Ajwain, Kalonji, pinch of baking soda make the dough with the required quantity of water and make it like roti dough.

Method:

1. Divide this dough into 8-10 pieces. . (You can make more as per your wish); make it like stick by rolling it.
2. Boil 5 cups of water. Put all rolls into the boiling water in the medium flame and boil it near about 10 minutes.
3. Then remove it from the water and let it cool.
4. Cut it into small pieces (it is called “Gatte”).
5. Take a fry pan and heat 50 gm oil, when it starts to smoke add boiled Gatte in it.
6. Shallow fry this on medium flame(about 4-5 minutes), and remove from the fry pan.

Making curry:

1. Keep the fry pan on the flame. Pour 100 gm of oil. After heating add bay leaf cumin seed, add masala paste, and fry it on lower heat till oil separates from the masala( about 7-8 minutes).
2. Stir occasionally. Add half spoon of salt, chili powder, coriander powder and turmeric powder.
3.  Fry it near about 10 minutes. Add 2 cup of water slowly.
4. After boiling add fried Gatte, lower the flame.
5. Allow to boil for couple of minutes, add Garam masala powder and butter.
6. Cover the lid and put off the flame. Rest it for 5 minutes.
7. Pour it into the serving bowl. Decorate with coriander Leaves.
8. Now ‘Gatte ki sabji’ is ready to serve paired  with plane rice or Missie roti.

            

Gatte ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.