Ingredients:
For Ghatta:
2 cups besan
1 tsp ajwain
1 tsp chilli powder
1/2 tsp turmeric
1 tsp Dhania-jeera powder
1/2 tsp amchoor
2-3 tbsp vegetable oil salt to taste
For gravy:
1 onion
3 tomatoes
2 bell pepper (cut into big pieces)
1 clove garlic, minced
1 inch ginger, minced
11/2 chilli powder
2 tsp dhania-jeera powder
1/2 tsp turmeric
1 tsp amchoor
1 tsp jeera
1 tsp fennel
2 tsp thick yogurt or sour cream
1 tsp kasoori methi
cilantro for garnish
Method:
Ghatta:
- Mix all the ingredients for the ghatta with enough water to form a tight dough (like that of a chapathi dough).
- Roll it out into an inch thick cylinder and cut into bite size pieces.
- Drop the pieces into salted boiling water and let it cook for 10-15 min or until a knife inserted into the center comes out clean.
- Drain them and let it dry for a few mintues.
- Shallow fry or saute these ghattes in a few tablespoon of oil.
Gravy:
- Heat oil in a saute pan, add fennel and jeera.
- Add ginger, garlic and onions. Saute until the onions are golden brown.
- Now add the tomatoes, turmeric and salt. Cook until the raw smell of tomato disappears.
- Add chilli powder, dhania-jeera powder, amchoor and let it cook until it becomes thick.
- Now add the yogurt/sour cream and mix in bell peppers.
- Add 1/2 cup water and let it boil for 5 min or until the bell peppers are cooked but firm.
- Now add the ghatte and let it boil for 10 more mins or until the ghatte are soft.
- Sprinkle the kasoori methi and cilantro.
This post is my contribution for the "curry mela" blog event hosted by Srivalli of Cooking 4 all seasons blog. Hope you all like it :-)
4 comments:
hey,
finally got a chance to take a look at your blog. And this is as u know one of my fav :) so had to comment.. Looking fwd to more of your recipes !
Vidya
Hi This is my first visit to your blog,you have a very nice one.This ghatte ki subji is very unique to me,looks delicious :)
Thanks Usha... Glad you liked it. Keep coming back for more :-)
Thanks for the lovely entry!
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