BM #116 Day 21 -

Today we travel to the Northwestern state of Rajasthan to explore their cuisine. The moment I think of Rajasthan, I think bright colored clothes, desert, camels, forts, palaces and their inimitable hospitality.

The internet helped me pick an array of dishes popular in Rajasthani cuisine. I did a mix and match and came up with a thali which was easy to plan and prepare.

The dishes with numbers corresponding to the names are listed here.
1.Lahsun ki Chutney, 2.Boondi - Kakdi Raitha, 3.Gatte Ki Sabji, 4.Kala Chane Ki Kadhi, 5. Sabz Jaipuri, 6.Papad Ki Sabji, 7.Dal Tadka, 8.Rice, 9.Poori, 10.Phulka, 11.Tawa Pudi, 12.Chaas, 13.Moong dal Vada, 14.Churma Laddu, 15. Onion-Tomato Salad

Here is the recipe for Gatte ki Sabji. I felt it was very flavorful and filling. This is a no onion no garlic recipe.

Ingredients - 

Oil 2 Tbsp 
Cumin Seeds 1/2 tsp
Asafotida 2 pinches
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Kasuri Methi 1 tsp
Red Chili Powder 1/4 tsp
Yogurt 1/2 cup
Salt as needed
Coriander Leaves chopped 2 Tbsp
To Grind - 
Tomato chopped 1/2 cup
Ginger 1/2 inch
Green Chilies
For The Gatte -
Besan/Chickpea Flour 1/2 cup
Chilli Powder 1/4 tsp or as needed 
Salt to taste
Fennel Seeds/Saunf 1/4 tsp
Carom Seeds/ Ajwain 1/4 tsp 
Yogurt/curds 1 tbsp or as needed
Oil 1 Tbsp 




Method Of Preparation -

To Make the Gatte - 
In a mixing bowl add all the ingredients listed under 'for the gatte' and knead into a stiff dough adding as little yogurt as needed.

Divide the dough into 2-3 portions and shape each portion into 3 inch long cylinders about 2-3 mm thick.

In a deep stock pot, boil about 2 cups of water and after the water comes to a rolling boil, add the dough cylinders and cook for 10-12 minutes.

Drain the cooked gatte and allow them to cool. Reserve the drained water.

Cut them into 1/2 inch pieces and set them aside.


To make the Gravy - 
Make a paste of tomato, green chili and ginger and set aside. Whisk curd and set aside. 

Add oil in a heated pan. Add cumin seeds and asafotida to it. 
After cumin seeds are golden brown, add turmeric powder, coriander powder, kasuri methi and ground tomato masala and saute until oil starts floating on the surface. 

Then add the whisked curd and red chilly powder as well and keep sauteing until oil starts separating from the masala. 

Pour about 1/2 cup to a cup of the left over water (left after boiling gatte) if the gravy appears too thick. 

When the gravy starts simmering, add gatte and salt to taste. Let it cook for 2 to 3 more minutes. 


Remove from heat and add garam masala to it. 


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Preparation Time 40 minutes
Serves 4-5

5 comments

  1. Harini , that’s a beautiful display of Rajasthani cuisine . I relish most of the dishes that you have cooked , Gatta is one of our favourite .
    The papad sabzi is something I make regularly as it is so quick to cook , many a times when the lunch is not to my taste , I quickly make it .
    Kale chane ki kadhi is new to me , do share the recipe .
    I cannot miss the choorma ladoos , so sinful and delicious . Absolutely fantastic !

     
  2. Suma Gandlur Says:
  3. Good one. Rajasthani thaalis are the ones I have most enjoyed while In India and this is such a scrumptious spread with all the yummy stuff you have cooked. I am amazed at Rajasthanis have come up with such a delightful cuisine using the basic pantry staples.

     
  4. Srivalli Says:
  5. Wow that's awesome spread harini. I love rajasthan food and you have made all my favourite dishes. I especially love gatte ki subzi. Very nicely setup and I am sure you guys enjoyed this thali.

     
  6. rajani Says:
  7. Really awesome spread Harini! there are so many dishes and I don’t know where to look :-))! If possible, look up the malai Mirch recipe. I am sure you will love it!

     
  8. Srividhya Says:
  9. I wanted to make Rajasthani thali as well and I bought ker, sangri everything from India. But I couldn't execute it as planned. Love your amazing spread. This is sooo good and we love gatte ki sabzi. Great job Harini.

     
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