Friday, June 23, 2017

Gattay ke Sabjee

This is a very versatile recipe ,easy to make and the ingredients are almost always available in our pantry.It is also a good change from the monotonous routine of eating rice ,daal and green sabjee everyday.

This is what you need to make gattay:-

 Besan                        - 1 cup
 salt                            -  to taste
chilli powder             -  to taste
Dry Kasoori methi    -  1 table spoon
Cream                        -  2 table spoon( you can use oil instead of cream ,however gattay will come out softer with cream)

yogurt                         - 2 table spoons
Ajwain                       - 1/2 teaspoon
Cumin powder           - 1/2 teaspoon
coriander powder       - 1 teaspoon
water                          -  about 2 tablespoons

1) Mix everything mentioned above and make the gattay.Add little water at a time as the dough should not be very soft.

2) Leave aside covered for 15 minutes.

Things you need for the gravy:-

yogurt  -1/2 cup
Ginger - 1and 1/2 inch long
green chilli - according to your taste
tomato - one medium size

Make a thin paste out of above  4 ingredients and keep it aside.

coriander powder    - 1 teaspoon
cumin seed poder    - 1/2 teaspoon
cumin seed              - 1/2 teaspoon for tadka
mustard seeds          - 1/2 teaspoon also for tadka
curry leaves             - few for tadka
Hing                        - a pinch for Tadka
turmeric powder      - 1 teaspoon
salt                           - to taste
oil                            - 2 table spoon
water                       - enough for the gravy

1) Cut put portions of the gattay dough and make thin logs like the diameter of two adult fingers.

2) Take a pot with enough water so the gattay logs can stay submerged and bring it to a boil .

3) Once the water starts boiling drop the gattays and boil them for 10-15 minutes until gattays come up floating in the boiling water.

4) Get the gattays out and cut them into 1 inch long pieces.

5) Put the pan on heat,add oil and add tadka items

6) Once the tadka starts crackling add the other dry spices and roast for 1/2 minute. Don't let the spices burn.

7) Add the cut gattay pieces and sauté for 1 minute.

8) Now add the tomato, ginger,chilli and yogurt paste. Saute for  1 minute and add water and salt.

9) How much water to add depends on how think gravy you want.We eat with rice so I keep the gravy a little on the thiner side.

10) Cover the pan and cook for 6-8 minutes until oil separates.Turn off the heat and transfer it  in a bowl.

Serve with rice,rotee,stuffed daal rotte.The choices are endless.

I will soon post the pictures of every step.
Cook and let me know how this recipe turned out for you.