Gatte Ki Subzi

I first had this at my friend, Alka's home and just fell in love with the dish. Everytime she packed some for home my family enjoyed it too!  Finally, I decided I had to make it on my own and got the recipe from her. 

I love the fine taste of yoghurt blended with subtle spices that makes this a dish that is tasty- even on its own.

I did some reading up on why this was called a Subzi and the story is interesting. This is a dish from Rajasthan which is a state that is largely desert land. Vegetables are scarce. Hence, the people create "vegetable like" textures using besan or chick pea flour. Hence, the name "Gatte ki Subzi".

Thanks Alka for introducing this refreshing dish into our lives!

Ingredients:

For The Gatte:
Besan or Chick Peas Flour : 2 cups
Red Chilli Powder : 1/2 tsp
Garam Masala Powder : 1/2 Tsp
Turmeric Powder : 1/2 Tsp
Eno Fruit Salt : 1/2 tsp
Ghee : 2tsp
Ginger: 1/2 "
Garlic : 2 cloves
Green Chillies : 1 - 2
Salt to taste
Yoghurt : 4 tbs
Water : 1 cup

For The Gravy:
Yoghurt / curd : 1 cup
Red Chilli Powder : 1/2 tsp
Turmeric Powder : 1/4 tsp
Garam Masala : 1/2 Tsp
Coriander Powder : 1 tsp

Ginger: 1/2 " 

Garlic : 2 cloves

Green Chillies : 1 - 2

Salt to taste

To Saute:

Ghee : 1tsp

Cumin Seeds : 1 tsp

Tomatoes : 2 medium sized - chopped

Method : 

For gatte:

1. In a mixing bowl, add Chickpea Flour, Salt, Red Chili Powder, Garam Masala, and Turmeric Powder. Mix well. Add eno fruit salt for a softer texture

2. Add Ghee and mix thoroughly.
3. Mash the ginger, garlic and chillies with a peste and mortar. Add Ginger, Garlic, Green Chilies and Yogurt. Knead to form a stiff dough (dough will be sticky and will stick to hands).

4. In a deep pot, bring 4 cups of water to a boil.

5. Lightly coat fingertips and hands with oil. Divide dough into approx 4 portions and roll each portion between hands to form a thin cylinder shape (log).

6. Drop the cylinders into the boiling water and boil for approx 5 minutes. Be sure to gently stir after the first minute. Cylinders will float up when they are cooked – continue boiling for 1 minute more.

7. Remove from water and allow cylinders to cool before cutting them into 1/2 inch pieces (gatte). DO NOT discard the boiling water as it will be used in a later step.

For The Yoghurt Gravy:

8. In the meantime, mix 1 cup Yogurt with Red Chili Powder, Turmeric Powder, Garam Masala, Coriander Powder, Green Chilies, Garlic, Ginger and Salt.

Bringing It Together:

9. In a non-stick pan, heat 2 Tbsp Ghee.

10. Add Cumin Seeds and allow them to sizzle.

11. Add Tomatoes and cook for 1 minute.

12. Add Gatte and cook for 2 minutes.

13. Switch off stove and add the Yogurt mixture slowly while stirring continuously.

14. Turn stove back on medium-high heat and add 2 cups of the reserved boiling water. Bring to a boil.

15. Cover and cook on medium heat for approx 10 minutes.

16. Garnish with Cilantro (coriander leaves) and serve with rice or chapatti.

Nutrition : 

Besan is rich in proteins and a whole range of minerals like calcium, potassium, zinc, iron etc. It contains a starch called amylose which make a person feel full longer. Besan is also a low glycemic index food and gluten free.
Yoghurt has a extremely high vitamin and mineral content including riboflavin, B-12 and zinc. It contains bacteria that is essential for the gut. Yoghurt also is cooling in nature and aids digestion.

Dietary Considerations Of The Basic Recipe:

Sugar Free
Gluten Free
Nut Free ( Chick Peas is present)
Lactose Present in the form of yoghurt/curd