What happens when you find no vegetables in your fridge ??? I make this besan gatta sabji, Making this dish is such a great deal, the gravy can be made in just curd if you're out of onions and tomatoes.
Gatta is a traditional rajasthani curry recipe made with sausage shaped logs with chick pea flour, cooked in a spicy gravy, made without tomato and onion, using mainly curd as its base for gravy.
So in some places it is also known as rajasthani gatte ki kadhi recipe. As kadhi is made basically from curd.
In my earlier post I have shared another version of this gatta sabji, in which I used 2 types of paste, one with tomato, another one with curd and made a simple spiced gravy and dipped gatta in it.
In today's dish I am tweaking the traditonal recipe and making it in a quicker version.
The gravy has a deep red colour, which can be achieved by adding a teaspoon of Deghi
Mirch powder/ Kashmiri chilli powder, this chilli powder gives red colour to the gravy without making it very hot and spicy.
Gatta is prepared fully with chick pea flour, which may cause indigestion to some, hence, here I have added a teaspoon of crushed Carom seeds and have replaced a tablespoon each of chick pea flour with rice flour and sattu flour.
Rajasthan cuisine and curries shows a strong influence by its state and it is firmly evident in this recipe, especially with the usage of besan logs as an alternative to vegetables. Even the gravy does not have vegetables in it, representing the unavailability of locally grown fresh vegetables and fruits.
However, due to urbanization, many authentic Rajasthani cuisines have accepted vegetables like onions and tomatoes these days.
Keeping this newer and urbanized method in mind, of making a traditonal recipe and also styling it in an acceptable manner for today's fast living, I have prepared this version.
Gatte ki sabji recipe | Besan ke gatte recipe
Dry lady finger sabji
Serves: 2-4
Prep time: 10 minutes
Cook time: 15 minutes
Tools: Kadhai, Flour Sifter, mortar and pestle
INGREDIENTS
1. Chick pea flour/ besan 3/4 cup
2. Sattu flour/Kanji Mavu 1 tbsp
3. Rice flour 1 tbsp
4. Salt as per taste
5. Pinch of baking powder
6. Carom seeds 1 tsp
7. Clarified butter/ ghee 1 tbsp
8. Thick Curd 2 tbsp
9. Onion 1 medium size
10. Tomato 1 medium size
11. Ginger garlic paste 2 tsp
12. Oil 4 tbsp
13. Cumin seeds 1 tsp
14. Dry fenugreek leaves/Kasumi methi 1 tsp
15. Red chilli powder 1/2 tsp
16. Kashmiri red chilli powder 1 tsp
17. Turmeric powder 1/4 tsp
18. Coriander powder 1 tsp
19. Coriander leaves for garnish 1 tsp
13. Cumin seeds 1 tsp
14. Dry fenugreek leaves/Kasumi methi 1 tsp
15. Red chilli powder 1/2 tsp
16. Kashmiri red chilli powder 1 tsp
17. Turmeric powder 1/4 tsp
18. Coriander powder 1 tsp
19. Coriander leaves for garnish 1 tsp
20. Cumin Powder 1/2 tsp
METHOD
1. Wash and chop onions, tomato, coriander leaves, crush ginger and garlic in mortar pestle. Get all the things ready.
2. To prepare gatta, take a bowl and place the sieve. To the sieve add besan, sattu and rice flour, add 1/2 teaspoon salt, cumin powder, baking powder and sift everything well.
3. To the sifted materials add curd, ghee, carom seeds crushed between palms. Mix well and knead to a soft dough by adding water.
4. Divide the dough in 8 equal rounds.
5. Roll on the kitchen counter and prepare logs.
6. Keep a kadai on heat. Pour 2 cups water and let it come to a boil.
7. When water starts to heat add the prepared besan logs and let them cook. This takes only 3-5 minutes.
8. When the logs get cooked they will start to float. Remove in a dish.
9. Chop the logs in desired size. Discard the water. In the same pan heat 2 tsp of oil and saute the chopped logs.
10. Gatte is ready. Remove in a dish whilst you prepare the gravy.
11. Heat remaining oil in the kadai. Put Cumin seeds and let them splutter.
12. Add chopped onion, ginger garlic paste.
13. Put chopped tomato, crush fenugreek leaves between palms and add.
14. Also add salt, coriander, turmeric, both chilli powders.
15. Saute everything for 2 minutes. Add 1/4 cup water. Cover and cook on low flame for 2 minutes.
16. Once tomatoes are tender add 1 cup water and let it come to a boil.
17. Add chopped and sauted besan gatte. Garnish with coriander leaves.
18. Serve with steamed rice or chapatis.
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