Sunday, December 9, 2012

Gatte ki Sabji

Time 40 min
For Gatte
Chickpeas flour / Besan – 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin coriander powder - 1/4 tsp

Carom seeds – 1/2 tsp
Salt as per taste
Curd – 2 tbsp or l1 tsp less
Oil -  1 tsp

For Gravy
Chopped onion 1 big size
Chopped tomato 1 medium size
Ginger garlic paste 1/2 tsp
Cumin coriander powder - 1/4 tsp
Red chili powder 1 tsp
Garam masala 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sugar 1/4 tsp
Asafoetida a pinch
Oil 2 tbsp
Salt to taste

For Gatte
Mix all ingredients except curd. Add little little cud and mix till batter becomes thick not like idli batter. Gatte mixture is more thicker than idli batter. Make roll and insert in boiled water. It should completely immerse in water. Boil it for 15-20 min. Switch off the flame. Allow it to cool. Take out gatte and cut into half inch pieces. Keep it aside. Do not throw water use it for gravy.
For Gravy
Mix curd with Cumin coriander powder, Red chili powder,  and Garam masala. Keep it aside.
Heat oil in pan, add cumin, mustard seeds and asafoetida. After mustard seeds pops out. Add onion and tomato saute till onion turns golden brown. Then add ginger garlic paste. Mix well. Saute for few min. Then add curd, sugar mix well. boil for 1-2 min then add water in which gatte is boiled. Then add salt cover with lid. Cook for 10 to 12 min. Serve hot with chapati or roti.

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