Gatte ki Subzi

If you have read my ‘Daal-Baati‘ post, you must be knowing that my maternal family has a strong Rajasthani influence. All mama, nana and cousin are involved in chilly business which make them interact with Rajasthani/Marwari merchants more than others. Many a times, they come over to visit Ahmedabad and stay at mama’s place too. And I definitely wasn’t cooking that time but have seen them making their authentic dishes often…
My youngest mami is an expert in Rajasthani cooking! I tried this subzi for the 1st time when she cooked it… And later, I got to see the process when one aunty (Jaipur resident) cooked it during my vacation time. I roughly had an idea what all goes into it but then got the confirmation of ingredients from mami & mum both. And recently, I made it for 3rd or 4th time by myself. I kept it quite simple (a Jain version, if I eliminate garlic here) and it was a winner dish for sure.

INGREDIENTS:

For Gatte–

1/2 cup Besan
2-3 tbsp Yogurt
1/2 tsp Ajwain (Carom Seeds)
1/4 tsp Red Chilly Powder
1/4 tsp Coriander Powder
A pinch of Hing
Salt, to taste
1 tbsp Oil

For Gravy–

1 cup Yogurt
1/2 cup Water
1 tsp Ginger-Garlic Paste
1 Green Chilly, finely chopped
1 tsp Amchur Powder
2 tsp Coriander-Cumin Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
A pinch of Hing
1 tbsp Oil
Salt, to taste

STEPS TO FOLLOW:

1. Mix all ingredients of gatte (except yogurt) in a bowl.
2. Add yogurt 1 tbsp each time and knead a stiff dough. Don’t add all at once, you might not need it.
3. Divide it in 3-4 balls and form cylinder rolls out of each ball.
4. Boil water with a tsp of salt and gently place these rolls inside.
5. Cook it covered for around 15 mins and strain them.
6. Whisk yogurt with a little besan & reserved water (of gatte) and all dry spices in it.
7. Heat oil in a pan and add cumin seeds, let it crackle.
8. Add hing and ginger-garlic paste with green chillies. Saute for a min.
9. Take it off the flame and add in spiced yogurt. Mix well and put it back to boil.
10. Add gatte into it and again cook it covered for 5-6 mins.
11. Serve hot with Missi Roti!!!

SJ’s NOTE:

• You can also add chopped onions and tomato puree in it for a variation. But I prefer it this way only.
• I have seen people shallow-frying gatte before adding in gravy, so you can try it that way too :)
• Other Rajasthani dishes you can try: Daal-Baati, Gatta Pulao, Khooba Roti, Rajasthani Thaali