26 July, 2013

Gatte ka Saag

 (Guest Vindhya Mandowara's Contribution)

For the Gatte:
Besan – 1 cup
Coriander Seeds - 1/2 tsp (crushed)
 Red Chili Powder – 1/4 tsp
Turmeric Powder – 1/4 tsp
Oil - 1 Tbsp
Garlic – 1/4 tsp (minced)
Ginger – 1/4 tsp (minced)
Green Chilies – 1/4 tsp (minced)
Yogurt – 1/4 cup
 Water – 4 cups
Salt – to taste
For the gravy:
Ghee – 1 Tbsp
Cumin Seeds – 1/4 tsp
fennel seeds - 1/4 tsp
Yogurt – 1 cup
Garlic – 1 tsp (minced)
Green Chilies – 1 tsp (minced)
Ginger – 1 tsp (minced)
Red Chili Powder – 1/4 tsp
 Turmeric Powder – 1/4 tsp
 Garam Masala – 1/2 tsp
Salt – to taste
Cilantro – chopped for garnishing

1. In a mixing bowl, add Besan, Coriander seeds, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder.Mix well. 2. Add Oil and mix thoroughly. 3. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough. 4. In a pot, bring 4 cups of water to a boil. 5. Lightly coat hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin log. 6. Drop the logs into the boiling water and boil for approx 15 minutes. 7. Let them cool down for few minutes then cut 1/4 inch pieces (gatte). keep the boiled water aside for later use in gravy. 8. In a pan, heat 1 Tbsp Ghee. 9. Add Cumin Seeds and fennel seeds and allow them to sizzle. 10. In a bowl mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Green Chilies, Garlic, Ginger and Salt. 11. add the Yogurt mixture slowly into pan while stirring continuously. 12. add the reserved boiled water to your gravy and Bring to a boil. 13. Cover and cook on medium heat for approx 10 minutes. 14.When ghee starts seperating then add Gattas to the gravy. 15.To thicken up the gravy you can mash few gattas into gravy. 16.Cook for another 5 min. 17.Garnish with Cilantro and serve with rice/chapati.

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