Gattey Ki Sabzi or Gatta Curry

When man of the family demands Gattey ki Sabzi, you know you are married to guy from Rajasthan. Finally I managed to make authentic Gattey ki Sabzi or Gatta Curry or Gram Flour Dumpling Curry. Rajasthan is famous for "dal-baati-choorma-gattey ki sabzi". So you know I'll be sharing other three soon! (once I learn to cook them). Rajasthani Cuisine has many dishes made with 'besan' or 'gram flour'. Reason, of course less vegetation to due climate. My MIL cooks a lot of them and I have just started learning them!

INGREDIENTS:

For Gatta:

Gram flour (Besan):1 cup

Crushed coriander: as per taste

Fennel (optional): as per taste

Heeng/Asafoetida: ½ tsp

Salt: as per taste

Red pepper:as per taste

Red pepper (optional):as per taste

Oil:2 tablespoon (I use olive oil in most of my cooking)

Water:1/4 cup

For Curry:

Tomato chopped

Red onion chopped 

Green chilly sliced

Garlic cloves

Bay Leaf 1

Cumin Seeds

Plain Yogurt: 1/2 cup

Salt: as per taste

Red Chilly Powder: as per taste (I use Kashmiri Mirch)

Turmeric:1 tsp

Coriander powder: as per taste

Heeng/Asafoetida: ½ tsp 

Kasoori Methi (optional):1 tsp

METHOD:

For Gattey:

In a bowl mix coriander, fennel, heeng/asafoetida, pepper, chilly powder and salt in besan/gram flour.

Add oil, mix well.

Add water (slowly) to the mixture to make dough (not too hard, not too soft). Apply little oil in your palms as besan sticks.

Divide the dough into four equal parts

Roll each to cylinder (like a cigar)

In a pan, boil water.

Once the water comes to boil, add cylinders to it and boil for 10-15minutes.

Take them out, let it cool down completely.

(do not discard the full of flavor water, use it to make curry)

Once cooled, cut them into bite size pieces

Fry them for 1-2minutes

Take them out and put them on paper towel to absorb extra oil. And keep aside.

(Do not discard this oil, we can use same oil to make curry)

For Curry:

Blend and puree the tomato, onion, green chilly, and garlic together.

In a pan, heat oil. Add cumin seeds.

Once they start to crackle, add heeng and bay leaf. Saute for 30seconds.

Add the puree. Add dry masalas & salt and kasoori-methi (optional).

Cook on medium heat.

Cook till water evaporates and oil separates.

Put the stove on absolute low/nearly off.

Add yogurt, mix well.

Add gattey, mix well.

after 1-2minutes, put the heat back to medium.

Add water (which we saved) according to desired consistency of gravy/curry.

Bring to boil. Cover it, switch off the stove and leave it for 5-8minutes.

Garnish with fresh coriander leaves, serve hot.

We enjoyed it with chapatti, raita and salad!

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Try it soon!

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