Gatte Ki Subzi (Quick & Authentic)

This is for my first Follower :)

Its a is very true and authentic style of making GATTA CURRY. In traditional style of rajasthani cooking hardly any fresh vegetables are used due to lack of availability in the region, so i have not used onion and tomato for the gravy but made it using curd.

Spices mentioned in the recipe are as per my taste one can make it milder or more spices according to the taste but rajasthani cuisine is always spicy.

I have used a SEV making machine to fasten up the process, it takes much more time to make and boil the thick size (handmade) gatta than the one made using this machine.

INGREDIENTS: (for the gatta) Chick Pea Flour – 1cup Salt – to taste Red Chilly Powder – 1 tsp (or to taste)                                                     Dhaniya Powder – 1 tbsp Garam Masala – ½ tsp Dry Mango Pwder – ½ tsp Water – to make dough & to boil 4 cups

INGREDIENTS: (for the Gravy) Curd – ½ cup Salt – to taste Red chilli powder – 1 tsp or to taste Coriander powder – 2 tbsp Garam Masala – ½ tsp Hing – ¼ tsp Cumin Seeds – ½ tsp Refined oil – 2 tpsp Dry mango powder – ½ tsp Chat masala – ½ to 1 tsp Water – little to dissolve spices

Method(for Gatta):-

1.  Make a soft dough using all above ingredients take care not to put much water add water little by little.
2.  Put the dough in the bhujiya (sev) maker with thick size moulds and drop the strings of dough in boiling water.
3. Cook it till 3-4 boils and after that remove the froth, do not drain the water keep it aside.

Method(for Gravy):-

1. Heat oil in a pan add cumin seeds & hing let it crackle then two tbsp of water mix all spices in it (except dry mango pwdr & chaat masala) and cook till oil separates.
2. Slow the flame and add curd (mixed with dry mango pwdr & chaat masala) again cook till the oil separates.
3. Add the gatta with water which we had cooked earlier and simmer for 2-3 mins. Check seasoning and add water to adjust the consistency of gravy to your choice.
4. Garnish with chopped coriander & serve hot.