INGREDIENTS
Rajasthani Govind Gatta Curry
Servings - 3 - 4
INGREDIENTS
Gram flour - 200 grams
Cumin - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Mint powder - 1 teaspoon
Oil - 1 tablespoon
Yogurt - 2 tablespoons
Water
Cashews
Water - for boiling
Oil - for frying
Yogurt - 270 grams
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoons
Salt - 1 teaspoon
Oil - 50 milliliters
Cumin - 1 teaspoon
Bay leaf - 1
Cinnamon stick - 1 inch
Cloves - 4 - 5
Asafoetida - 1/4 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Tomato puree - 150 grams
Bread crumbs - 2 tablespoons
Cashews - 1 1/2 tablespoons
Fenugreek - 1 teaspoon
Boiled gatta water - 100 milliliters
PREPARATION
1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon cumin, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon mint powder, 1 tablespoon oil, 2 tablespoons yogurt and mix well.
2. Add water and knead it into a soft dough.
3. Divide the dough to equal balls, take a ball and make a disc.
4. Add some cashews in it and then roll to shape into a ball.
5. Heat enough water in a skillet and bring it to boil.
6. Carefully drop the prepared gattas in the boiling water and cook them well for 10-15 mins till you prick a toothpick, it should come out clean.
7. Strain the gattas and reuse the water to use in the gravy.
8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown.
9. Drain it on an absorbent paper. Keep aside.
10. In a bowl, add 270 grams yogurt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 1/2 teaspoons coriander powder, 1 teaspoon salt and mix it well. Keep aside.
11. Heat 50 milliliters oil in a pan, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick, 4 - 5 cloves, 1/4 teaspoon asafoetida and stir well.
12. Add 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes.
13. Now, add 150 grams tomato puree, 2 tablespoons bread crumbs and mix it well. Cook for 3 - 5 minutes.
14. Then, add the prepared yogurt mixture in it and mix it well. Bring it to boil.
15. Add the gattas and toss them well. Cook for few minutes.
16. Then, add 1 1/2 tablespoons cashews, 1 teaspoon fenugreek, 100 milliliters boiled gatta water and mix it well.
17. Bring it to a boil and cook for another 5 - 7 minutes.
18. Serve hot.