Rajasthani Besan Gatta Curry

Rajasthan is a dry area hence lots of food preparation use less water and more of milk and curd and butter.This is most popular curry of Rajasthan and In present time this curry has surely made its own place everywhere in India.There is hardly any Marwadi family that doesn't make this curry So today I am posting very humble Rajasthani 'Gatte ki subzi' and It is an essential part of every Rajasthani household and made with besan or chickpea flour dumplings dipped in a spicy and tangy yogurty gravy and I like to serve it with Missi Roti & Tastes  heaven.

Making this curry is 2 step process,A soft dough is first made and then rolled into thin cylinder then steamed until cooked.........Here is a tip if you want soft and mouth melting Gatta you knead dough soft and use yogurt for making dough and second form cylinders from the dough with light hands and boil on medium heat until these Gatta float on the top and after boiling you should put them in the gravy instantly.Fresh and creamy yogurt is the main thing that goes into the gravy.......I have so many memories of my home and one of those memories take me back to this Besan Gatta subzi.....I had learned this curry from my Nani and it was definitely one of her greatest expertise.Actually I watched her cooking this curry a thousand times so this is one of the traditional recipe recipes which are passed down to generations.Give This a try and create new memories for us especially your own....

Ingredients:

1. Besan / Gram flour-1 cup
2. Oil/ ghee - 1 ts
3. Curd -1/4cup 
4. Chopped onions -1 med size
5. Chopped tomato -1 med size
6. Chopped ginger and green chillies-1 ts
7. Kastoori methi /dry fenugreek leaves- 1 to

Procedure:

• Mix besan ,spices(red chilli powder, turmeric powder and salt ) kastoori methi, oil and curd.Knead smooth and stiff dough.
  
• Grease your palms with oil, divide dough into 20-25 small proportion and Roll each proportion into cylindrical shape.
• Boil enough water in a pan and add cylinderical roll in it.Cook for 10-15 minutes until it becomes soft .Cool completely and keep aside.
  
• Heat oil oil a pan and add cumin seeds,hing /asafoetida.and sauté until seeds began to crackle.Add chopped onions,ginger and green chillies and sauté till translucent then add tomatoes and coook till tomatoes soften.Add spices (red chilli powder,turmeric powder,Garam masala and salt to taste).
• Add 1 cup water and bring it to boil then add boiled cylindrical roll. Mix 1/4 cup of curd in the gravy and stir gently to prevent sticking. Turn off the flame.
• Garnish with kastoori methi and serve hot.