Monday, 28 October 2013

Rajasthani Gatte Ki Subzi

Rajasthani cuisine is one of the most interesting cuisines in India. Simple ingredients are cooked in a variety of spices to bring out mouth watering flavours.

Gattey ki subzi is one of my favourite in Rajasthani Cuisine. Easy to make and absolutely delicious, this dish tastes great with rice, roti and even puri!

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

  • Besan / chickpea flour / gram flour - 1 cup
  • Onion - 1 small, finely chopped
  • Green Chilies - 2 small, finely chopped
  • Ginger paste - 1/2 tsp.
  • Garlic Paste - 1/2 tsp.
  • Asafoetida powder / hing powder - a pinch
  • Dry red chilies - 2 medium
  • Haldi / Turmeric powder - 1/2 tsp
  • Red chili powder - 1/2 tsp.
  • Coriander / dhania powder - 1/2 tsp.
  • Jeera powder - 1/2 tsp.
  • Salt - to taste
  • Water
  • Hung curd - 2 tbsp.
  • Cooking oil - 2 tbsp.
How to prepare:
  • In a deep pan, boil water to cook the gattey.
  • In a bowl, make a soft dough with besan and little salt. Roll the dough into cylinders. Add the cylinders in the boiling water and cook till they begin to float. Remove from water and cut into small circles.
  • In a kadai / pan, add oil. When the oil is hot, lower the flame and add dry red chilies, onions and green chilies and saute till the onions are translucent. 
  • Add the ginger and garlic paste and saute well. 
  • When the onions and garlic is cooked add the spices and mix for about 30 seconds.
  • Now add the gattey and mix well with the spices.
  • Add water to cover the gattey. 
  • Keep a lid on the kadai / pan and allow to boil for 2 - 3 minutes.
  • Lower the flame and add hung curd to the gravy. Mix well with the gravy and cook for 30 seconds.

To serve: garnish with fresh coriander leaves and a pinch of garam masala.