Name: Satvik Gatte ki Subzi recipe by Sudha Sridhar at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Gram flour (besan) - 1 cup; Red chilli powder - 2 tsp; Aniseeds (saunf) - 1 tsp; Cumin seeds - 1tsp; Turmeric powder - 1 tsp; Coriander powder - 1 tsp; Asafoetida (Heeng) - a pinch; Garam masala powder - 1/2 tsp; Dried fenugreek leaves (Kasuri methi) - 2 tsp; Tomato - 3-4 medium sized; Curd - 1/4th cup; Oil - 4-6 tbsp; Oil for deep frying.; Salt to taste; Water for kneading and boiling gatta

ABOUT Satvik Gatte ki Subzi RECIPE

This is a typical Rajasthani dish and since Jainism has a huge following among the Marwari and other Rajasthani communities I have not used any onion or garlic in this recipe.

Ingredients Serving: 4

Gram flour (besan) - 1 cup
Red chilli powder - 2 tsp
Aniseeds (saunf) - 1 tsp
Cumin seeds - 1tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Asafoetida (Heeng) - a pinch
Garam masala powder - 1/2 tsp
Dried fenugreek leaves (Kasuri methi) - 2 tsp
Tomato - 3-4 medium sized
Curd - 1/4th cup
Oil - 4-6 tbsp
Oil for deep frying.
Salt to taste
Water for kneading and boiling gatta

Instructions

In a bowl mix gram flour, half of the red chilli powder, aniseeds, salt and 3 tbsp of oil. Add just enough water to make a tight dough.
Divide this dough equally into cylindrical rolls. Boil water in a pan and immerse the gatta in it and boil for 10-12 mins. Drain and reserve the water.
In a separate pan blanch the tomatoes and puree it.
Cut the gatta into 1/2" rings and deep fry till light brown.
Heat 3 tbsp of oil in a wok and add cumin, turmeric powder, rest of the red chilli powder, coriander powder, heeng and garam masala. Saute for a couple of minutes. Add the tomato puree and cook till it starts to leave the sides of the pan.
Add the water reserved from the boiling gatta, salt and bring to a boil.
Add the fried gatta and simmer for about 10 mins.
Beat the curd and mix it in. Sprinkle kasuri methi, mix and take it off fire.
Serve hot with rotis.

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