Gatte ki Sabzi is a Rajasthani curry made by steaming besan dough rolls. These rolls are then chopped into smaller pieces and made into curry.
Course: Main Course
¼cupvegetable oil + 2 tbsp for curry
3tspof carom seedsajwain
½tspred chili powder
fresh corianderfor garnishing
Mix besan, salt & 1½ teaspoons of carom seeds in a bowl. Add ¾ cup of oil to it. Lightly mix the oil & try holding the mixture in your fist, if the mixture holds like a loose lump, then the oil is sufficient, else increase the quantity of oil. Add curd & knead the dough. If required add a little water. Keep the dough aside.
Meanwhile boil water sufficient to allow soaking of all the rolls. Add 1 teaspoon oil to it. Take little dough and roll it between your palms such that it forms long cylinders & slowly place them in the boiling water.
Once all the rolls are placed in the water, reduce the flame to slow and allow the cylinders to steam properly for another 4-5 mins. Switch off the gas and let the rolls stand in water.
In the meantime, prepare seasoning. Heat 2 tablespoons oil in a wok, add asafoetida, remaining carom seeds, chilli powder, turmeric powder & coriander powder. Add water to the seasoning and allow to cook well.
Chop the rolls into 1″ long pieces to make gatta. When the gravy is ready, add gattas. You can add or reduce quantity of water to achieve desired consistency. Serve hot.
You can add whipped curd to the gravy if you like. And/ or you can make curry using tomatoes, onion, garlic etc. We prefer a simpler curry and hence don’t usually add these.