Gatte ki sabji

Name: Gatte ki sabji
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup besan; 1/2 tsp cumin seeds (jeera); Pinch asafoetida (hing); 1/4 cup Curd; 1/4 tsp baking soda; 1/2 tsp Fennel seeds (saunf); 1/2 tsp salt; 1/2 tsp red chilli powder; 4 Cloves (laung); 3 tbsp oil; 1 cup sour curd (khatta dahi); 2 medium size onions; 4-5 garlic pods; 1 inch piece ginger (adrak); 2 green chilli (hari mirch); 1 tsp coriander powder (dhania); 1/2 tsp cumin seeds (jeera); 1/2 tsp red chilli powder (lal mirch); 1 tsp garam masala; to taste Salt; 2 tbsp ghee or oil

Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#rajashtani
#week10
#ebook
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Subhalaxmi Samantaray @cook_17576378

#goldenapron2
#rajashtani
#week10
#ebook
#post30

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Ingredients

40 mnts

2 servings

For the gatte
1/2 cup besan
1/2 tspcumin seeds (jeera)
Pinchasafoetida (hing)
1/4 cupCurd
1/4 tspbaking soda
1/2 tspFennel seeds (saunf)
1/2 tsp salt
1/2 tspred chilli powder
4 Cloves (laung)
3 tbspoil
For the gravy
1 cupsour curd (khatta dahi)
2medium size onions
4-5garlic pods
1 inchpiece ginger (adrak)
2green chilli (hari mirch)
1 tspcoriander powder (dhania)
1/2 tspcumin seeds (jeera)
1/2 tspred chilli powder (lal mirch)
1 tsp garam masala
to tasteSalt
2 tbspghee or oil

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Steps

40 mnts

1

To Make Gatta : In a bowl mix together besan, jeera, fennel seeds, salt, chilli powder, hing, coarsely crushed cloves and black peppercorns, baking soda and oil. Then add the curd and mix well.
2

Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of 1/2 inch in diameter and 4 – 5 inches long.
3

Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside.Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
4

Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
Cut the rolls into 1 inch pieces.
5

For the gravy : Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.
In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.
6

Fry the onion paste till light brown in colour. Then add the chilli powder, turmeric powder, coriander powder and garam masala. Fry for another 2 mins.
7

Now lower the flame and slowly add the whisked curd. Stir well and continue cooking till oil separates. Stir once in a while so that the mixture does not get burnt.
8

Now add the gatta water separated earlier. Bring it to a boil and then add the cut gatte pieces. Let the curry simmer for 5 – 10 more minutes on low flame. Then add the fenugreek leaves.
9

Transfer the curry to a serving dish and garnish with chopped coriander leaves.