When you look at the long list of ingredients and steps you might feel like running away. I know trying a recipe from different cuisine is not easy and cuisines of India were always considered as complex. It is an amalgamation of lots of spices but that’s what makes our food special. Once you have these basic spices in your pantry, which are considered as soul of Indian food you will be amazed how easy our food is. Let’s explore with me some of the recipes which even I haven’t tried before.
When it comes to sharing with you I feel doubly excited. I got the idea or better say inspiration while watching a show on TLC called Food of India on Planet Food. Before that I must confess that making Indian food never inspires me because I used to cook with same spices everyday and anything monotonous becomes boring some times. But seeing the simplicity of people and food in the show. I feel like cooking something with love.
Today I am sharing one of the famous Rajasthan’s recipes called Gatte Ki Sabji or Gram Flour Dumpling in tomato gravy.
Scarcity of water in this region left people here with such kind of food which requires no or less vegetables. They use less water and instead use more and more curd, milk, spices and consume food which they can store for weeks. Traditionally this recipe requires mixture of curd and gram flour for the gravy but I changed this recipe a bit on the suggestion of a friend. I will share how to make gravy of curd and gram flour in my coming post.
After you taste this recipe you will feel rewarded and forget about the work or steps involved. I can guarantee you will find it delicious.
- Gram flour – 2 cup
- Black Pepper – ¼ tsp
- Turmeric – ¼ tsp
- Dry Fenugreek Leaves (Kasoori Methi) – 1 tbsp
- Salt to taste
- Curd – 2 tbsp
- Ghee – 2 tbsp
- Water to knead (around 2 tbsp_
- Oil – 1 tbsp
For sauce or gravy
- Tomatoes – 3 grated
- Onion – 2 small chopped finely
- Ginger – some juliennes
- Garlic pods – 2 chopped finely
- Kasuri Methi or dry fenugreek leaves – 1 tbsp
- Turmeric -1/2 tsp
- Chilli Powder – 1 tsp
- Green Chilly – 1 chopped
- Coriander Powder – 1 tbsp
- Salt to taste
- Asafoietida – ¼ tsp
- Carom Seeds – ¼ tsp
- Chopped Coriander to garnish
For gatta or dumplings
Mix all the ingredients in a bowl and knead it into hard dough. Divide the batter into 5 equal portions. Roll them like sausage (see picture above). Boil around 5 cups of water in a pan. When first boil starts to appear add the gattas into them after a while they will float on top. Let it simmer on slow heat for about 12 – 15 minutes. Till that time water must have reduced to 1/4. Drain them and reserved the liquid to use in the gravy. Cut into 1 cm pieces as you can see the above pictures. Take 1 tbsp in a pan and once the oil is hot add the sliced gattas into the hot oil and cook for a few seconds.
Heat the oil in a pan; add the carom seeds and asafoetida. When the seeds crackle add onion sauté for a few seconds. Once onion changes its color add tomato, ginger, green chilly and garlic and sauce for 2 to 3 minutes until tomatoes releases its oil. Add turmeric, coriander powder, chilly powder and stir for a second and the reserved gravy, dry fenugreek leaves and the gattas and let it cook for another one more minute. Garnish with coriander leaves. Serve with hot chapatti or rice.
If you feel any problem while cooking with this recipe please don’t hesitate to ask.