GATTE KI SUBZI Number
of portions- 4
For gatte
1 Besan 200
gms
2 turmeric pwd a
pinch
3 coriander
seeds ½ tsp
4 chilli powder
½ tsp
5 ajwain ½ tsp
6 cumin seeds ½ tsp
7 heeng a pinch
8 ginger 1 tsp
9 curd 2 tbsp
10 meetha soda a pinch
11 oil 30 ml
12 salt to taste
For gravy
13 onions 100 gms
14 oil 60 ml
15 cumin seeds 1 tsp
16 garlic 5 gms
17 ginger 5 gms
18 green chilly 2 nos
19 heeng a pinch
20 red chilly
powder ½ tsp
21 turmeric
powder ¼ tsp
22 coriander
powder ½ tsp
23 cloves 2 nos
24 black pepper a pinch
25 curd
120 gm
26 besan 1 tbsp
27 pudina &
coriander for garnish.
28 salt to taste
Methods
1)
roast cumin and coriander seeds and
lightly crush.
2)
Finely chop ginger
3)
Mix all the ingredients of the part I
( except oil ).
4)
With small amount of water, knead the
dough, should be firm, add oil and knead for 2 minutes.
5)
Roll the dough in to cylindrical
shape of 1.5 cm thick and cut into 3 cm length.
6)
Heat sufficient water, add a pinch of
salt and little oil, add gatte (cylindrical besan dough) when the water is
bubbling hot, cook for 10-12 minutes. Till they are cooked and soft, remove and
keep aside.
7)
Finely chop green chillies, garlic
and ginger. Slice onions
8)
Blend curd with besan
9)
Heat oil in kadhai, add cumin and
heeng and let it crackle.
10) Add chopped green chilies, sliced onions, garlic and ginger, fry till
golden.
11) Add powdered masalas, black pepper and cloves.
12) Add blended curd , add small amount of water if required.
13) Add gatte and cook for 4-5 minutes.
14) Adjust consistency of gravy, by adding a little water.
15) Adjust seasoning, serve hot garnished with chopped coriander and mint
leaves
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