Gatte ki Sabzi is an another interesting and a very famous side dish served along with rotis in Rajasthani houses. This dish doesnt need any veggies, no need of chopping, cutting,cleaning and all, just few garlic and grated ginger is needed and the whole recipe is prepared with simple spices,yogurt and gramflour/besan dough which is cooked and cut as medium sized thick pieces. Sounds seriously very new na, yep i had the same thought too when i saw this recipe for the first time. This Gatte ki sabzi was in my to do list since a long and this week of blogging marathon pulled me to try this wonderful dish.
I picked this gatte ki subzi from Manjula's space and seriously i loved this fantastic dish, the ingredients and cooking process may sound bit long but once you starts cooking this dish,you will realize that this dish will go for easy cooking process. An incredible side dish for rotis, with a mild tangy taste this sabzi is one of my recent favourite from Rajasthani cuisine.Once this sabzi gets cool,it will turns thick and even i had the leftover sabzi as a snacks. This is my second post for this week's blogging marathon with traditional as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
Drain the water from the gatte rolls and keep the water beside for making the gravy.
Add the already prepared gatte pieces in it,cover and cook again for few more minutes.
I picked this gatte ki subzi from Manjula's space and seriously i loved this fantastic dish, the ingredients and cooking process may sound bit long but once you starts cooking this dish,you will realize that this dish will go for easy cooking process. An incredible side dish for rotis, with a mild tangy taste this sabzi is one of my recent favourite from Rajasthani cuisine.Once this sabzi gets cool,it will turns thick and even i had the leftover sabzi as a snacks. This is my second post for this week's blogging marathon with traditional as theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.
For Gatte:
1cup Besan/gramflour
1/2tsp Turmeric powder
1/2tsp Chilly powder
1tsp Ajwain/Carom seeds
1/2tsp Coriander powder
Salt
1/4cup Yogurt
1/4tsp Oil
For Gravy:
1cup Yogurt
4nos Garlic cloves (crushed)
1tsp Ginger (grated)
1tsp Coriander powder
1tsp Cumin powder
1tsp Red chilly powder
1/2tsp Mango/Amchur powder
1/2tsp Garam masala powder
1tsp Mustard seeds
1tsp Cumin seeds
Salt
Oil
For making ghattee, mix the turmeric powder, chilly powder, carom seeds,coriander powder, salt and oil to the gram flour,mix it.
Slowly add the yogurt and knead as a firm dough.(firm enough to roll it as mini cylinders)
Take a small ball from the dough,roll it as thick cylinderical shape.
Bring boil water in a vessel, add the ghattes into the hot water.
Cook the ghattes for about 15minutes, check by inserting a skewer into the gatte, if the skewer inserted comes out clean, gatte is done.
Once the gatte gets cool, cut into medium size pieces.
Mix all the spice powder to the yogurt given for the gravy and mix it well until smooth.
Heat enough oil,let splutters the mustards,cumin seeds, add the grated ginger,crushed garlic and fry for a minute.
Now add the spiced yogurt and cook in simmer until the gravy starts boiling.
If the sabzi is thick,add the already saved cooked water as per need.
Finally add some chopped coriander leaves and serve with rotis.
:.