Boiling besan and serving it in a spicy, delicious curd-based sauce is the hallmark of the Rajasthani gatta ki sabzi, a Marwari delicacy. You won’t find tomatoes in this curry. As an alternative, curd is used to provide sourness.
The Indian state of Rajasthan is known for its very tasty curry, which is called Gatte Ki Sabzi. A delicious sauce made with curd is served with dumplings made with gram flour and a few spices. The delicate dumplings (gatte) are enhanced by the acidic and spicy sauce. When combined, they provide a delicious topping for rotis, parathas, and similar dishes.
Ingredients
● One large onion
● 1 tablespoon of Lehsun garlic, coarsely chopped
● Mahi, or curd, 1 cup
● Jazeera, or cumin seeds, 1 teaspoon
● Ground turmeric, 1/4 teaspoon (haldi).
● 2 teaspoons of Kashmiri red chili powder.
● Garam Masala, 1 teaspoon
● Spearmint, one teaspoonful
● (1 teaspoon) Kasoori Methi, also known as dried fenugreek leaves
● 1/2 teaspoon of red chilli powder
● green coriander leaves, 1 tablespoon (Dhania Patti)
● 2–3 tablespoons of cooking oil or ghee
Instructions to make the gate
Bring two cups of water to a boil in a saucepan.
Then, in the gatta portion, combine all of the ingredients. At first, simply attempt to combine everything without adding any water. To make a medium-stiff dough, start with a crumbly dough and gradually add water while kneading. Use caution while working with water when kneading. If the dough is too soft, the gatta will shatter when cooked.
This dough should now be used to form five or six long, thin gatta logs. For these gatta logs, it’s best to use palm oil during preparation.
It won’t take long before the water is boiling. Cook the logs for about 10 to 12 minutes in hot water, one at a time. When the gattas are done cooking, you’ll see that they begin to float to the surface and develop bubbles on their coat. Another option is to use a knife to stab one of them. The gatte ka is ready when it comes out clean. Carefully remove them from the boiling water, one at a time. This boiling water will be utilized for the gravy later on, so don’t throw it out.
Give them a little time to cool. Separate the gattas by cutting them into tiny pieces.
Instructions to make gravy
Combine the Kashmiri red chili powder (for a vibrant red color), red chili powder, turmeric, and coriander powder in a small dish with 1 tablespoon of water. Combine well and set aside for 10 minutes.
The garlic and onion should be finely chopped. Smooth out the curd as well.
Toss the jeera seeds into a hot pan of oil or ghee.
Toss in the minced garlic and onion when the jeera starts to sizzle.
Hold off on stirring the onion until it is translucent and cooked through.
Now include the previously prepared soaking masalas. The masala is ready when the oil begins to pull away from the edges of the pan.
Now add the curd that has been beaten. Continue cooking the curd at a high temperature until all of the white bits have cooked off. Be sure to stir continuously.
It should take between 5 to 7 minutes, give or take depending on the amount of water in the curd.
Once the curd has cooked out and the gravy has become a vibrant crimson color, continue heating the masala. Go at your own pace. Allow a vibrant shade of crimson to emerge.
Toss in the chopped gattas and stir to combine.
garam masala and salt
Allow the gattas to absorb some flavors by cooking them on medium heat for 5 minutes.
After the gattas have boiled, set aside 1 cup of water and add it now. You may adjust the consistency by adding regular water if necessary.
Put a lid on the kadai and cook the gattas for 5 minutes over low heat.
Next, combine half of the hara dhania and the crushed kasoori methi leaves.
Place the Gatsby in a serving dish.
Add more hara dhania for garnish.
Top with steamed rice, roti, or baati, and serve hot.
Notes
For the gatte and gravy, use somewhat sour curd. The dish’s flavor could be affected if the curd is too sour.
You may adjust the amount of curd you use in the gatte according to your needs. Be careful not to add more than what is necessary to form a soft dough.
When surface bubbles appear, the gate is done cooking. They should not be cooked for more than an hour. Always use medium heat and avoid crowding the pan while cooking.
The gatte may be sliced into whichever size you choose after it is baked.
While the gravy is cooking, lower the heat to medium and add the curd. If you don’t, the curd may break and the gravy will taste like nothing at all.
You may change the consistency of the gravy by adjusting the amount of the conserved cooking water. To avoid a gravy that is too thick, should added a cup of water here.
For the tempering, you may use ghee for oil.
