Rajasthan
Gatte ki sabzi
No vegetables in the house? Rajasthan solved that with besan and a pot of curd.
50 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original290kcalsame
11 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the besan with ajwain, a pinch each of turmeric and chilli powder, salt, the oil and 2 tbsp curd. Knead into a firm dough, using a few drops of water if needed.
- 2Roll the dough into finger thick logs. Drop them into boiling water and cook.
- 3Lift out the logs and keep the cooking water. Cool slightly and cut into thick coins.
- 4Whisk the remaining curd with the turmeric, chilli and coriander powders and a little salt.
- 5Heat the ghee, crackle the cumin, add the asafoetida and green chilli. Turn the heat to low and pour in the spiced curd, stirring continuously until it comes to a boil.
- 6Add about 1 1/2 cups of the gatte water, the gatte, garam masala and kasuri methi. Simmer.
- 7Garnish with coriander and serve with phulka or rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
