Monday, May 20, 2013

Gatte ki sabji (without curd)

Recipe
Ingredients (servings for 4)

  • 200 gm: Besan
  • 2 tbsp: Ghee/oil
  • 1 tsp: Dhaniya powder dry
  • 1/2 tsp: black pepper powder
  • 3-4 tsp: Oil
  • Haldi a pinch
  • 1 tsp Green chilly finely chopped
  • 2 finely chopped onions
  • Tomato puree of 2 tomatoes
  • 1 tsp finely chopped garlic
  • ½ tsp garam masala
  • 2 -3 Cups Water (it depends upon how thick you want the gravy to be)
  • 1 tsp chopped green coriander leaves.
  • Pinch of hing
  • Salt according to taste

Method
  • Mix besan while adding ½ tsp. salt, ½ tsp black pepper powder, ½ tsp. dhaniya powder and ghee/oil. Make a stiff dough.
  • Make 5-6 thin and long strips of the dough.
  • Put these strips in boiling water and cook for 5 minutes.
  • Cut these gattas into small pieces.
  • Put oil in kadai , add hing, add garlic , green chilli, ginger to it.then add chopped onions, when onion turns brun add tomatao puree, then add ½ tsp. salt, ½ tsp garam masala, ½ tsp. dhaniya powder and haldi to it. When it leaves oil it is done.
  • Add the gatta pieces to it. Add water to the kadai.
  • Cook it for 10-12 minutes on simmer gas.
  • Turn off the gas. Garnish it with chopped green coriander leaves.




Serve it hot.

3 comments:

  1. The Rajasthani Gatta Curry recipe looks scrumptious. The spicy yoghurt and tomato-based sauce make it even more appealing.

    ReplyDelete
  2. Thanks for giving this recipe for dairy elergic people like my wife

    ReplyDelete