Pumpkin/Squash (Kaddu)-Gatte ki Sabji

• Servings: 3-4
• Preparation time: 10 minutes.
• Boiling Gatte: 10 minutes.
• Frying Gatte:  5 minutes.
• Cooking time Pumpkin : 20 minutes.
• Total time: 45 minutes.

My hobby is to try out new recipes by giving the simple twists with traditional one; just like todays recipe “Pumpkin-Gatte ki Sabji” an unique combination.

The twist, I  used when I had been in San Francisco, spending time with our beloved family  in US. The time spent with family not only enrich our lives but refresh our days too. It was the month of September – October; the month of coming “Halloween Festival”. Shops were flooded with variety of Pumpkin, big and small, some were orange, some green, some  white etc.

The mini white Pumpkin attracted me a lot at neighbourhood market and at deli offering gourmet goods , ready made eats shop, the name was Woodland Market.

I bought four mini Pumpkins and prepared the recipe, which I am going to upload today. It came out so delicious and tasty that my son and his friends appreciated and shouted joyfully.

Do you know? Gatte is delicious Rajasthani dish  with goodness of Besan( Chickpea Flour), adding Pumpkin graces the recipe, yummy as well as nutritious too.

Do try this and leave me your valuables feed back…

Ingredients:

For Gatte:

• Besan(gram floor): 150 gm
• Turmeric powder: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Baking soda:1 pinch
• Ajwain (Thymol seed): 1/4 tea spoon
• Red chili powder: 1/2 teaspoon
• Asafoetida: 1 pinch

For Sabji:

• Pumpkin Mini White (any pumpkin): 300 gm.
• Mustard oil/cooking oil: 100 ml.
• Panch Phoran: 1 teaspoon
• Bay leaf: 2 no.
• Garlic: 1/2 Pod
• Onion: 1 (medium size)
• Ginger: 2” piece
• Tomato: 1no.(medium)
• Green Chilli: 2-3 no.
• Salt: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Red Chilli Powder: 1 teaspoon
• Coriander powder: 2 teaspoon
• Coriander leaf (chopped): 2 table spoon

Preparation:

1. Take one big bowl, put Besan and ingredients of Gatte With required quantity of water and make it like roti dough.
2. Divide this dough into 4-6 pieces. (You can make more as per your wish); make it like stick by rolling it.
3. Boil 4 cups of water. Put all rolls into the boiling water in the medium flame and boil it near about 10 minutes.
4. Take out from the water, let it  completely cool. Cut into small pieces (it is called “Gatte”).
5. Heat  3-4 tablespoon oil in a frypan; when it starts to smoke add boiled Gatte. Shallow fry on medium flame (about 3-4 minutes), take it out from the fry pan, keep aside.
6. Chop Pumpkin into 1” pieces. Chop onion, tomato, garlic, ginger and green chilli into small pieces, keep aside.

Method:

1. Heat remaining oil in a heavy bottom pan on high flame, when it starts to smoke; add bay leaf and panch phoran, sputter for few seconds, add a pinch of turmeric powder.
2. Put chopped onion, saute on high flame for couple of minutes; add chopped  tomato, ginger, garlic and green chilli stir and cook for couple of minutes.
3. Add chilli powder, coriander powder, turmeric powder and salt, stir fry for couple of minutes; add  chopped pumpkin, lower the flame, continue to cook for 5-6 minutes with lid on.or until half done.
4. When pumpkin became 80% done add fried Gatte; stir and cook further for 3-4 minutes or until done.
5. Add Garam Masala  powder; put off the flame. Transfer into serving bowl.
6. Pumpkin/Squash (Kaddu)-Gatte ki Sabji” is ready to  be served as a side dish or serve with poori, paratha or rice.

Pumpkin/Squash (Kaddu)-Gatte ki Sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.