Gatte Ki Sabzi

This is a typical rajasthani subzi dish that goes well with roti or rice...The consistency of the gravy can be adjusted as per your taste,you could make it thinner or thicker as per your wish..

For Gatta:

Besan/Gram Flour/Kadalai Mavu-1 cup

Curd- 1/3 cup

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Ginger Garlic and Chilli Paste-1 tblspn

Salt to taste

Ghee-1 tblpsn

For Curry:

Tomato-2 chopped

Ginger Garlic Chilli paste-1 tblspn

Cumin seeds-1 tsp

Red chilli powder-1 tsp

Coriander powder(malli podi)-1 tsp

Turmeric powder(manjal podi)- ½ tsp

Garam masala powder-1 tsp

Curd-1 cup

Coriander leaves for garnishing

Oil-1 tblspn

Ghee-2 tblspn

Method:

In  a mixing bowl add besan and ghee and rub together,Now add all ingrediants in besan and mix well.Add in curd and mix well till it forms a sticky dough.

Divide the dough into 4 portions.Rub your hands with oil and roll the dough into log shape.Place it on a well oiled plate.

Bring lots of water to boil and put this log in the water and let it cook till the log floats on top(app 5 min).Drain this in a plate..cut this into bite size pieces and keep it aside.

Heat oil+ghee in a kadai and crackle some cumin and ginger garlic chilli paste.Add in tomatoes and mix well.

Add in the cut gatta pieces and mix well.Throw in all the spice powders and mix well.

Pour in curd along with 2 cups of water and bring that to boil.Season with salt.

Cook on a low flame for 20 min,till the curry thickens.

Garnish with coriander leaves and serve hot with rice or roti.