A Rajasthani spread is incomplete without this curry recipe.Gatte ki sabji brings forth the typical Marwari style of cooking.Vegan can avoid curd.Can b stored in refrigerator for a week.Good 4 all. Can b served in any occasion, can b packed in lunch box with any soft bread or plain rice.
Mix all ingredients for gatta and make stiff dough using water,make long rolls of 1/2 inch thickness and cut in 1 inch length,keep aside.
In a large vessel boil water ,add salt,little bit of oil and turmericwhen water boils ,add gatta and simmer for 10-15 minutes,covered.Keep aside.
In wok/kadai heat oil,add cumin seeds,fenugreek seeds,asafoetida,dry red chilli and beaten curd(vegans can add vegstock and lemon juice),coriander powder,chilli powder,turmeric powder,salt and simmer for 5-7 minutes.
and add gatta,along with boiled water,again simmer for 10-15 minutes.add crushed kasoori methi,garam masala.Serve hot with Batti or steam rice or chapatti or any bread:)
i learned it 4fm ma paa,he was a gr8 foodie and whenever he got time he tried to cook something or other for me,miss u paa:(