On the platter: Indian Gatte Ki Kadhi

GDP

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=thestatesman”]