Gatte ki Subzi
by Tarla Dalal
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Gram flour dumplings flavoured with dry spices, steamed and then dunked into a yoghurt based curry is a traditional Rajasthani speciality. Enjoy this dish either with puris or steamed rice.
- Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tablespoons of water.
- Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
- Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
- Cut the gattas into 12 mm. (½") long pieces. Keep aside.
- Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
- Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
- When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
- Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. Simmer for about 10 minutes and keep aside.
- Add the prepared gattas to the kadhi and bring to a boil.
- Serve hot, garnish with the coriander.
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