Weekend delight: Rajasthani Gatte Ki Kadhi

Indian ‘Gatte Ki Kadhi’ is a famous dish from the land of Rajasthan. This integral part of Rajasthani thali is a spicy gramflour dumpling dish dipped in sour curd curry. It is a lip smacking spicy dish good to heat up your weekend. You should try it before the weekend gets over.

Serves: 6; Preparation time: 20-25 minutes; Cooking time: 30- 45 minutes;

Ingredients:

For Gattas

Besan 175 grams

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 in eight equal parts. Roll each part into 3” long cylinder.

Take a big vessel. Boil four to five glasses of water in it.

When a boil comes, 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 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.

Just the smell of gatte ki kadhi can make you hungry. If you are a non-spicy person, cut down the spice level. It is a dish truly for people who hate bland food.

[“source-thestatesman”]