Rajasthani Gatta Curry

Rajasthani Gatta Curry
The cuisine of Rajasthan is primarily vegetarian and is greatly influenced by the climatic condition of this state. Because of low availability of water and fresh vegetables, Rajasthani food  mostly relies on dry ingredients or things which can be stored for later use. Less number of basic ingredients are used and only basic ingredients like onion, tomato ,curd  and dry ingredients like besan, wheat etc are used which are commonly available.



Even with the restricted availability of ingredients, rajasthani cusine offers a wide variety of spicy mouthwatering dishes, which not only scrumptious but look good too. Mostly dishes are cooked in ghee and are spicier than usual north indian cuisine.



Gatta curry is gramflour dumpling cooked in simple onion and tomato gravy with a hint of yogurt and requires minimal ingredients.

Ingredients

Gramflour (beasn)
Oil 1 tbsp
Salt ½ tsp
Chilli powder ½ tsp
Soda bi-carb 2 pinch
Onion Chopped 1 cup
Tomatoes chopped 1 cup
Yogurt 2 tbsp
Salt ½ tsp
Chiili powder 1 tsp
Turmeric powder 1 tsp
Ghee 2 tbsp
Cumin seeds 1 tsp
Directions

Mix gramflour with 1/2 tsp salt, 1/2 tsp red chilly powder, 1tbsp of oil.



Make a stiff dough using very less amount of water.

Make 5-6 thin and long cylindrical rolls of the dough.

Put these in boiling water and let them cook for 7-8 minutes in boiling water.

Cut these boiled rolled cylinders into small pieces.

Heat ghee in a deep pan. Put the tadka of jeera and add onion. Cook it for 5 minutes on medium heat till onion become slightly pink in color.

Now add salt, chilli powder, turmeric powder and tomatoes.

Cook for 6-7 minutes till tomatoes are well cooked now add 3-4 tbsp of water and yogurt and cook for 2 minutes.



Now add gatte to this Masala and mix well.



Add the water you have reserved to this curry and let it boil for5-6 minutes. Serve hot with steamed rice/Peas pulav or missi roti.