A famous dish from Rajasthan with some twist added to it to make it more healthy as well as tasty
Recipe Tags
Veg
Medium
Everyday
Rajasthan
Stir fry
Steaming
Sauteeing
Side Dishes
Healthy
Ingredients Serving: 4
Besan 2 tbspn
Lauki/bottle gourd 80 gms
Cabbage 60 gms
Salt 1 tspn
Red chilly powder 1 tspn
Jeera 1/2 tspn
Oil 1 1/2 tbspn
Heeng powder 1/2 tspn
Coriander/Dhania Powder 1 tspn
Haldi powder 1/2 tspn
Curd 1 cup
Green fresh coriander - 1 handful
Green chilly 1 pc
Instructions
Peel and grate lauki. Grate cabbage too.
Chop coriander and gteen chillies.
In a mixing bowl take besan and add 1/2 tspn salt and red chilly powder. Mix grated lauki and cabbage. Add heeng powder and jeera. Mix all. Add 1/2 tbspn oil as moyan.
Make a soft smooth batter from the abive mix. Add water only if required.
Make cylinder rolls of the besan mix.
Boil 3-4 cups of wayer in a saucepan. When it boils, add the cylinder rolls.
Cook for 5-8 mins till the rolls are cooked properly. These will start floating on the water when done.
Mix salt, red chilly powder, dhania and haldi powder to the curd. Mix well.
Heat oil/ghee in a pan. Add tadka of heeng, jeera and tejpatta.
Lower flame and àdd masala mixed curd and cook on low flame.
Meanwhile remove the gatta rolls from water and cut it into 1 cm pieces. Keep the stock also for later use.
When oil starts separating from the sides of the curd masala gravy, add the gatta pieces into it. Mix well.
Asjust the gravy consistency by adding firat the stock and later plain water if required.
Let the gattas get cooked in the gravy for 5 mins.
Add chopped green chillies and coriander leaves.
When yoy see oil layer formation, off the flame. Your lauki ke Gatte. Ki sabzi is ready.
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In a mixing bowl take besan and add 1/2 tspn salt and red chilly powder. Mix grated lauki and cabbage. Add heeng powder and jeera. Mix all. Add 1/2 tbspn oil as moyan.
Make a soft smooth batter from the abive mix. Add water only if required.
Make cylinder rolls of the besan mix.
Boil 3-4 cups of wayer in a saucepan. When it boils, add the cylinder rolls.
Cook for 5-8 mins till the rolls are cooked properly. These will start floating on the water when done.
Mix salt, red chilly powder, dhania and haldi powder to the curd. Mix well.
Heat oil/ghee in a pan. Add tadka of heeng, jeera and tejpatta.
Lower flame and àdd masala mixed curd and cook on low flame.
Meanwhile remove the gatta rolls from water and cut it into 1 cm pieces. Keep the stock also for later use.
When oil starts separating from the sides of the curd masala gravy, add the gatta pieces into it. Mix well.
Asjust the gravy consistency by adding firat the stock and later plain water if required.
Let the gattas get cooked in the gravy for 5 mins.
Add chopped green chillies and coriander leaves.
When yoy see oil layer formation, off the flame. Your lauki ke Gatte. Ki sabzi is ready.
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