Gatte Ka Saag/ Gatte Ki Sabzi- Rajasthan Cuisine

Today I post one of very popular and amazing recipe from the Rajasthan region, all of you heard about this curry. It’s known as Gatte ki Saag or Gatte ki Sabzi. This recipe comes under regional food theme for BM#32. My mother calls Besan ki Arbi to this Gatte Ka Saag. It’s a perfect match with Bajre ki roti and motichoor ke laddoo.
There is no need of vegetable for this recipe. It can be divided into two processes; one is preparing gatte or gram flour dumplings and second is gravy. For gatte, we have to combine gram flour with flavorful spices and then knead the smooth dough. This gatte will serve with tomato based gravy. Main ingredient in this gravy is curd and other side tomatoes are completely optional.
Preparation Time: 30 Minutes Cooking Time: 25-30 Minutes Servings: 4 Category: Veg Curry Ingredients: For Gatte 1 Cup Gram Flour 1 Tbsp. Oil 1/2 Tsp. Fennel Seeds 1/2 Tsp. Coriander Seeds 1/2 Tsp. Cumin Seeds 1/3 Tsp. Carom Seeds Pinch of Asafoetida 1 Tsp. Kasoori Methi Salt to taste 1/4 Tsp. Red Chili Powder 1/2 Tsp. Turmeric Powder 1/2 Tsp. Coriander Powder For Gravy 3 Tomatoes, Chopped 2 Green Chilies, Chopped 1 Tsp. Ginger, Grated 1/4 Cup Curd 1/2 Tsp. Coriander seeds 1/2 Tsp. Cumin Seeds 5-6 Curry Leaves Pinch of Asafoetida 2 Tbsp. Clarifying Butter Salt to taste 1/2 Tsp. Red Chili Powder 1/2 Tsp. Turmeric Powder 1 Tsp. Coriander Powder Green Coriander, for garnishing

Instructions: Combine all ingredients of gatte in separate bowl. Add little water to prepare smooth dough. Knead extra oil and knead again.  Divide the dough into two equal portions and roll it into long stick shape. Heat the enough water into deep pan. When water starts boiling, Add sticks one by one. Cook the dough for 15 minutes at medium flame. Drain it and keep aside. Cut the sticks into small round shape slices. (For more detail check pictures) Blend the tomatoes, green chili and ginger in blender till to smooth puree. Heat the ghee in pan and add coriander seeds, cumin seeds and asafoetida and curry leaves. When they start splutter, add puree and cook till to thick consistency. Add the spices in gravy except salt. Add whisked curd into gravy and stir constantly while adding curd. Add water if needed and chopped gatte into gravy. Adjust the salt according to taste. Sprinkle little garam masala and garnish with chopped coriander leaves. Serve hot gatte ka saag with bajre ki roti or phulka. Note: If you are not oil conscious, then you can deep fry the sticks till to golden brown. For more interesting color, you can add tempering on the top of sabzi. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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