Gatte Ki Sabzi / Gram Flour Dumplings Curry

                                                                            

I called my daughter on her way back from work last week and asked her to run me through this recipe. She was taken aback and, instead of sharing the recipe with me, she demanded," Have you forgotten how to make my favourite recipe Mom!!?!!" Her tone indicating that I was guilty of a major crime!!  She was a little mollified when I reassured her that I hadn't forgotten it but, as she made it far more regularly these days than I did, I wanted her to refresh my memory before I made it. As I was making it for company I really wanted it to come out well.

With my daughter's inputs and by jogging my own memory I did finally manage to make Gatte Ki Sabzi  and it turned out pretty good. Phew!! But, lest I forget again, am posting the recipe pronto, complete with step by step pictures.

Gatte Ki Sabzi, is a very popular recipe in Rajasthan, Haryana,Western UP and parts of MP. Gatte, refers to steamed gram flour dumplings, which are cooked in a spicy gravy, to make this mouth watering curry. An amazing dish, it can be served with rice or chapati ( Indian flat bread) and will complement any meal.

This recipe was a regular at my parents place and I loved it as a kid. Somehow I never learned how to make it then. You know how it is, you think you can learn it any time, and then don't get around to it.  With my mom passing away very early I missed that chance. So, it wasn't  till several years after my marriage, that I picked up this recipe from our neighbour in Ahmedabad, Sushma Bhabhi.  A wonderful person, who is not only a fabulous cook, but also an amazing hostess. She could rustle up an artful looking and delicious meal at short notice with seemingly little effort. I used to be totally in awe of her culinary skills. After sampling this dish at her place a couple of times I ventured to mention to Bhabhi that I would love to have this recipe. Next thing I knew, she very kindly came home, and showed me how to prepare it, in my own kitchen! So indebted to her for teaching me, as I have followed her recipe and made this dish many, many times.

Ingredients: 

For Gatte:
2 cup besan ( gram flour)
4 table spoon oil
salt to taste
Pinch of hing
1/4 tea spoon red chilly powder
Water as required, to knead

For Gravy
1 cup onion, finely chopped
1/2 cup onion, blended
2 tea spoon garlic paste
1 tea spoon ginger paste
1 large tomato, pureed
1/2 cup yoghurt
Salt to taste
4 table spoon oil
1/2 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1 tea spoon coriander powder
1/2 tea spoon cumin powder
1 tea spoon kasoori methi 
1 tea spoon whole spice powder
Whole spices: 1/2 tea spoon cumin, 1 bay leaf, 1 inch cinnamon, 3-4 cloves, 1 black cardamom, 2 green cardamom
Coriander leaves to garnish, finely chopped

Method:  To make Gatte:  Sieve besan. Add salt, red chilly powder, oil and hing. 
Mix well so that the oil is nicely incorporated.

                                                                         

Gradually add water and knead to make a firm dough. The dough should be tight, yet slightly pliable, so that it  does not break when forming cylindrical shapes.

                                                                             

                                                                       
Pinch off lemon sized balls from dough and, using palms, form cylindrical shapes ( as shown in above picture). Make medium length cylindrical shapes, to avoid breakage while boiling.
                                                                           

Heat sufficient water in a heavy bottom, wide pan and, when water starts boiling, gently drop the cylindrical shapes into the pan. Let it simmer on medium heat for about ten minutes. The gatte will gradually change colour and become lighter. Do not over boil. To check if the gatte are of right softness, take a knife and chip off a small piece. If it is easy to cut through and is tender inside, switch off the flame. Drain water gently and transfer the cooked pieces to a plate. Reserve the water to use while making gravy.

                                                                         

Allow to cool and then cut into one inch pieces.  Keep aside.

                                                                             

To make the gravy:  Heat oil in a heavy bottom pan and add whole spices. Once they crackle add the chopped onion. When onions begin to turn golden add the onion paste, tomato puree, ginger and garlic paste. Also add the spice powders - turmeric powder, red chilly powder, coriander powder and cumin powder. Stir till water dries out. Then add yoghurt  and cook till oil separates from mixture. Add  the reserved water ( from boiling gatte). Once the gravy comes to boil, lower heat and  add the gatte, salt, kasoori methi and whole spice powder.

                                                                               

Simmer, covered with a lid, for few minutes. Close flame and and serve hot garnished with coriander leaves.