Indian Gatte Ki Kadhi: This is a famous dish from Rajasthan. This essential part of Rajasthani thali is a spicy gramflourdumpling dish dipped in sour curd curry. It is a must-try lip smacking spicy dish.
Serves: 6; Preparation time: 20-25 minutes; Cooking time: 30-45 minutes
Ingredients: For Gattas Besan: 175 grams, Cooking Oil: 2 tbsp, Red chilli powder: 1 tsp, Ajwain: ¼ tsp, Curd: 1 cup, Salt to taste For Kadhi Sour curd: 500 grams (beaten), Besan: 1 tbsp, Garlic: 4 flakes (make a paste), Onion: 2 (medium finely chopped), Tomatoes: 4 (large pureed), Curry leaves: 6-8, Mustard seeds: 1 tsp, Kasuri methi: 1 tsp, Coriander powder: 1 tsp, Red chilli powder: 1 tsp, Whole red chillies: 3-4, Turmeric powder: ½ tsp, Oil: 1 tbsp, Salt to taste
Method:
Mix all the ingredients of gatta and make a soft and tight dough
Keep it covered aside for half an hour
Divide the dough into eight equal parts
Roll each part into 3-inch long cylinder
Take a big vessel
Boil four to five glasses of water in it
When the water boils, put gatta pieces in it
Boil for 15 to 20 minutes
Turn off the gas and drain the water
Prepare gravy side by side
Take a pan. Heat the oil.
Add mustard seeds, whole red chillies, kasuri methi and curry leaves
Saute for a second and add garlic paste
After two minutes, add finely chopped onions and cook them till golden
Add tomato puree and cook it covered on a low flame for 15 to 20 minutes
Beat the besan well with curd
Add rest of the spices along with salt and beaten curd with besan
Give a boil. Add gatta pieces in it and cook for half an hour on a low flame keeping it covered. Your dish is ready. Serve hot with “garma-garam” chapattis.
[“source=thehindu”]
