Rajasthani Gatte ki SabziIntroduction
Rajasthan, the most sought after tourist destination of India has many
mouth-watering cuisines in its kitty. As we know, desert landscape mainly
dominates the topography of Rajasthan, so production of fresh vegetables and
fruits are very less here.
But, the Rajasthani people have whole heartedly accepted the harsh climatic
condition of the state and finds other ways to prepare their curries. Ghatte
ki sabji is one such fine exemplar of Rajasthani delicacies. This cuisine
does not require much vegetables. It is prepared with besan. Curd is used in
this dish to compliment the dryness of the besan.
These are the ingrediants require to cook ghatta:
Besan (gram flour)
Chili, Turmeric powder,
Coriander and cumin powder,
Oil to fry and salt to taste.
Now the ingredients require to make gravy:
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Garlic and ginger minced
Chilli and turmeric powder
Coriander(dhania) and cumin(jeera) powder
Amchoor (dried mango powder)
Cumin seeds (jeera) and fennel seeds (saunf).
Cilantro and Kasoori methi (fenugreek) for garnish
Method Of Preparation:
Add red chili powder, coriander (dhania) and cumin (jeera) powder, ghee, a
pinch of salt and some water in besan and mix them well. Now, knead stiff
dough from this mixture. Make thin and long strips of the dough. Than put
these strips in the salted boiling water and cook for at least 10-15
minutes. Take out them and cut them into small pieces. After sometime fry
them in oil.
Now strain the yogurt with the help of strainer. Add a pinch of salt,
chili,coriander and turmeric powder to the yoghurt and mix them well. Now,
add the ghatta pieces into it.
Heat oil in a saute pan, add fennel (saunf) and cumin (jeera) seeds. Add
ginger, garlic and chopped onions and saute them until the onions become
golden brown. Now add chopped tomatoes, turmeric powder and salt. Cook until
tomato become soft and the raw smell of the tomato disappears. Add the chili
powder, coriander(dhania) and cumin(jeera) powder, amchoor and let it cook
until it becomes thick. Now add the curd mixture. Cook it for at least 10
minutes while stirring continuously till ghatta becomes soft. Garnish with
cilantro and fenugreek (Kasoori methi). Serve it with chapati.