#momathon2 #mom -a-thon2; #marwaricuisine
Rajasthan is associated in my mind with herioc myths and legends, and tales of love, valour and chauvinism. Padmavat has rekindled it but my favourite still remains the eternal love story of prithviraj chauhan n sanyogita.
I am a Marwari though born n brought up in Eastern India. One thing with which I associate with my birth place is its food. Since Rajasthan is a desert, hence not much greens are found there. The cuisine mainly uses pulses even while preparing sabzis..
One such famous authentic marwari sabzi right from our kitchen is below -
Gatte ki sabzi
For gatte-
Besan ( gram flour)

Salt

Jeera

Red chilly powder

A pinch of baking soda

Water to knead

A bit of oil, very little
For gravy-

Oil

Mustard seeds

Jeera (cumin seeds)

Asoefietida or hing

Tej patta

Red chilli powder

Coriander powder

Salt

Kasuri methi

Strained curd
Method :
First of all mix all the dry ingredients of gatte . Put a lil bit of oil for moyan. Using very little water knead a not very soft dough. Once the dough is made, divide dough in 3 4 portions and make long cylindrical shapes something like a pipe. Now put them in boiling water to boil. When you put them, they will sink down at the bottom of the pan. When they start floating in water, that means they are done. Switch off the flame and remove the cylinders from the water. Let them cool. Then cut them into 1 inch pieces. Do not throw the water.
Now, take oil in a kadhai.

Put mustard seeds, jeera, hing and tej patta in it.

Let the seeds crackle.

Now put the 1 inch gatte in it.

Add red chilli powder, coriander powder n salt.

Add some water (in which gatte was boiled) and give it a mix.

Put the flame to medium and let it simmer for 10 minutes.

Now add curd and Kasuri methi and a little but of normal water.

Let it simmer for another 10 to 15 min.

Make sure the gravy is not too dry coz it will thicken later on also.

Switch off the flame.
Gatte ki sabzi is ready.
Variation: you can put onion paste and tomato paste also. Put gatte after they have been sauted. But i like the original version better.
Let me know if u liked it.
Stay tuned for the next marwari dish..