Monday, September 5, 2011

Rajasthani Gatte Ki Sabzi

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There are times when I love being where I am and there are times when I just want to run back home. Back home to the place and the people I grew up with and  to the festivals we celebrated. Yes, its the time when Ganpati Bappa has arrived bringing with him so much joy and love.

Both aai and baba would work very hard during these days. There was so much to be taken care of around the house. Starting with the decorations, the puja and the elaborate cooking. My sister and me were their little helpers. We would make garlands out of the sweet smelling flowers just brought out from the market, help mom to make the modaks, make rangoli in front of the house and so many small household chores. Every evening around eight we gathered for the aarti.Yes, festivals were busy times. 

This weeks recipe is from the colorful state of Rajasthan - Rajasthani Gatte ki sabzi. I saw this recipe grace several blogs and books and wondered what was special about it. Chickpea flour dumplings in a spicy yogurt sauce. How good can it be ? 

Heart and Tasty recipes like these are specially popular in places where vegetation is scarce (like in the desert).But you do not need to live in a desert to enjoy it.

Rajasthani Gatte ki sabzi

For the chickpea dumplings :
1 C chickpea flour
1 tsp each of cumin powder, chilli powder, turmeric,coriander powder,garam masala (Use more for a spicier gatte)
1 tsp ginger-garlic paste
salt to taste
1/8 C yogurt

For the yogurt sauce :
1C yogurt
1 tsp  each of of cumin powder, chilli powder, turmeric,coriander powder,garam masala
1 tsp ginger-garlic paste
1 tomato chopped
salt to taste
1/4 C water
For the gatte :
  • In a bowl mix the ingredients for the dumpling. Add the yogurt in batches of 1 tsp to pull the mixture together into a dough. The dough will be sticky and slightly unmangeneable. Use oil if  it sticks to your hands.
  • Divide the dough into 4 equal parts and make 1 inch logs and set aside.
  • Bring a pot of water to a rolling boil. Add the the logs to the water and let cook for 30min.
  • After around 20min the logs will swell up and become shiny on the outside. Drain after 30-35 min.Cut into pieces and set aside. You might need more time to cook if you are using a larger quantity of dumplings.

For the sauce :-
  • Over meadium heat combine the cumins seeds, turmeric and chilli powder.
  • Add the tomatoes and saute till soft.
  • Add the chick pea dumplings or the gatte.
  • Add the ginger, garlic paste, garam masala, coriander and cumin ppowder, salt to the yogurt and mix well.
  • Lower the heat and add the yogurt. The yogurt might curdle if added at high heat so it essential to reduce the flame and mix as soon as the yogurt is added.
  • Add 1/4 C water to thin out the mixture if required.
  • Cover and cook on medium-low heat for 10-15min.
  • Garnish with cilantro and serve.

Tastes best a few hours after its make or even the next day. We loved it with some fluffy rotis and hot rice.
Have a great week ahead !!