Ghatte Ka Saag

While searching for Rajasthani dishes for “RCI – Rajasthan” event, I came across this interesting recipe at this site. As I love yogurt based dishes so much I immediately decided to try this one for the event and so I did it. I am glad I did it, ‘cause it tasted so good that I will be doing this frequently.

Ingredients:

For ghatta:

• 1 cup Chickpea Flour (Besan)
• 1 tsp Red Chili Powder
• 2 pinches Asafoetida
• 2 cups Water
• Salt to taste

For gravy:

• 1 cup Plain Yogurt (Sour)
• 1 tsp Oil
• 1 tsp Coriander-Cumin Powder
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 cup Water
• Some Curry Leaves
• Some Cilantro chopped fine
• Salt to taste

Preparation:

For ghatta:

In a bowl pour the water and place it on the flame to boil.

Meanwhile, mix besan with chili powder, asafetida, oil and salt. Make smooth dough with sufficient water. Make small balls and roll on a plate or flat surface to make a thin long cylinder (ghattas).

When the water starts bubbling, gently immerse the ghattas, and allow boiling. Cover the bowl with a plate and pour some water on the lid. Allow to simmer for 25-30 minutes, stirring once or twice in between. Add more water if required. Remove from heat and take out the ghattas with a spoon. Keep aside to cool. Don’t throw away the water. Later slice the cooled ghattas into 1/4 " pieces.

For gravy:

Mix together coriander-cumin powder, chili powder and turmeric powder in ½ cup water.

In a bowl, heat oil and add mustard seeds, cumin seeds and curry leaves. When the mustard seeds splutter, add the coriander-chili powder mixture prepared above and stir for 2-3 minutes.
Then add yogurt and stir continuously so that no lumps will be formed. Add remaining water drained from boiled ghattas and bring back to boil. When boiling, add ghattas and simmer on low heat for 5-7 minutes or till gravy is a little thick. Garnish with chopped coriander.

Serve hot with rice or chapathis.

This Ghatte Ka Saag goes to “RCI – Rajasthan” event being hosted by Padmaja of Spicy Andhra. RCI event is originally started by Lakshmi of Veggie Cuisine.