Rajasthani Gatta curry

[Monica Bhide]

Rajasthani Gatta curry

This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI.

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Gatte:

• 2 c chick pea flour or gram flour
  
• 3 T oil
  
• 1/2 tsp salt
  
• 1/4 tsp chilli powder
  
• 1/4 tsp turmeric
  
• Pinch of asafetida
  
• ¼ teaspoon cloves, roughly pounded
  
• Water to knead
  
• 2 T of oil
  

Curry:

• 2 T oil
  
• 1 tsp cumin seeds
  
• Pinch asafetida
  
• 1/2 tsp chili powder
  
• 1/4 tsp Garam Masala
  
• 2 tsp powdered coriander seeds
  
• 2 tsp salt
  
• 1/2 tsp turmeric powder
  
• 1/2 c plain yogurt
  
• Fresh cilantro
  

Sieve chickpea flour. Add salt, chili powder, turmeric, asafetida and cloves.

Add about 2 -3 tablespoons of oil. Add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.

Shape into cylindrical rods

Boil in 4 cups of water till they come up and are covered with tiny bubbles. Add a few drops of oil to the water. This will keep the water from boiling over. Lift out of the water, leave to cool.

Discard the water. Cut the cylinders into bite size pieces.

To prepare the curry:

Heat the oil

Add the cumin seeds and the asafetida.

Add turmeric, salt, coriander powder, 'Garam masala' and chilli powder.

Add 3 cups of water and bring to a boil.

Lower the heat and add the yogurt.

Simmer for about 2 -3 minutes

Add the yogurt and chickpea flour sausages or the gattas prepared earlier.

Simmer for a few minutes and serve hot garnished with the cilantro.

Keywords: Indian, eGCI

( RG887 )