Rajasthani Gatte ki sabzi (no onion no garlic)
GATTE KI SABZI
Gatte ki sabzi is a traditional curry from Rajasthani cuisine which is prepared with Gatta aka gramflour dumplings in yogurt based gravy. We knew that Rajasthan is state with maximum dessert area and plantation and cultivation of vegetables is comparatively less. When we are running out of green vegetable, this curry is the best option and of course during Jain community's religious festival when they are not allowed to consume green vegetables, this curry is the best option. It tastes best with plain rice and roti. In this curry we can add onion- garlic but I have prepared it without onion garlic aka jain version.
Rajasthani Gatte ki sabzi (no onion no garlic)
GATTE KI SABZI
Gatte ki sabzi is a traditional curry from Rajasthani cuisine which is prepared with Gatta aka gramflour dumplings in yogurt based gravy. We knew that Rajasthan is state with maximum dessert area and plantation and cultivation of vegetables is comparatively less. When we are running out of green vegetable, this curry is the best option and of course during Jain community's religious festival when they are not allowed to consume green vegetables, this curry is the best option. It tastes best with plain rice and roti. In this curry we can add onion- garlic but I have prepared it without onion garlic aka jain version.
Cooking Instructions
- 1
For Gatta:
Add all ingredients of gatte in gram flour and knead hard dough by adding little water gradually.
- 2
Knead dough with greased palm to make it smooth. Divide and prepare cylindrical logs of about 1/2"thick and 4-5" long.
- 3
In a broad pan add 5-6 cups of water and let it boil. Once it starts boiling add prepared logs and let it cook.
- 4
When they start to float on top, it indicates they are cooked, turn off the flame. Remove them in a plate with a slotted spoon. Keep that water aside. Once they become warm cut them into small disc like slices.
- 5
Add all spices in the curd and blend it well.
- 6
For curry, heat oil and add mustard seeds, let it crackle then add asafoetida and prepared spiced curd. At this time turn off the flame or turn it slow and keep stirring to prevent curdling.
- 7
Once it mixes well turn the heat to medium, add spared water, salt and let it boil.
- 8
Further add gatte, cover and let it cook for 8-10 minutes on slow flame.
- 9
Then turn off the heat. Serve hot with roti and rice.
- 10
Note:
1. In Jain version, you can add bay leaf, dry red chillies in tempering.
2. Can add little curd in Gatta dough.
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