Monday, 11 February 2013

Gattey Ki Sabzi

I used to make gattey ki sabzi once in a while before marriage, but had never made it since, as hubby had once mentioned he doesn’t like it. Then the other day when we went to watch ‘Listen...Amaya’ we had a Rajasthani thali at Rajdhani at the Forum food court, and gattey ki sabzi was one of the items there and hubby really liked it. That was all the invitation I needed. I made it just the other day.


For the gattey

200 grams besan,
Curd as required,
½ tsp ajwain,
½ tsp coriander seeds,
½ tsp cumin seeds,
½ tsp turmeric powder,
1 tsp chilli powder,
½ tsp garam masala powder,
2 tsps oil,
Salt to taste

For the gravy

1 ½ cup curds,
½ tsp turmeric powder,
1 tsp red chilli powder,
½ tsp coriander seeds,
2 tsps oil,
A pinch of asafoetida,
Salt to taste


To make the gattey, pour the oil in a mixing bowl, follow this with all the dry ingredients. Mix well with a spoon. Then pour in about 2 tbsp of curds and mix well using the spoon. Then smear some oil on your hand and mix the mixture with your hand and make into a soft dough. Add more curds as required.

Divide the dough into 5 portions and roll into thick cylinders. The thickness of the cylinders should be about that of your finger. Boil water in a shallow pan and add the dough cylinders. Let it boil for exactly 10 minutes. Do not overcook or they will become hard. Drain and cut into one inch pieces.

To make the gravy, mix water with the curd to make a thick liquid. Heat the oil and season with the asafoetida. Next add the powdered red chilli, turmeric and the coriander seeds. Pour in the curd mixture and the salt and cook on a low flame. Ensure it doesn’t boil, or the curd will split. When it is heated through, add the sliced gattey and cook for another 5 minutes. Serve with phulkas.    

There is another variation of this dish in which the gattey are deep fried, will post that too when I make it next.