Gatte ki sabzi is popular cuisine from Rajasthan. Its a dumpling cooked in lentsil and goes very well with rice and rotis. Gatte ki sabzi can be made delicious with variations. One such variation is methi ki sabzi. Methi leaves (Fenugreek leaves) is one such well known variation which tastes good and can be cooked with ease.




Ingredients:
For Gattas:
2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil.

For tempering:
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida.




Method:

1. Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
3. Divide into equal parts and roll into cylinders.
4. Boil some water in a pot and mix in these cylinders (gattes) for 15 to 20 minutes.
5. Drain, cool and cut into 1" long pieces.
6. Heat up oil to smoking point.
7. Take off the heat up and cool slightly.
8. Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
9. Saute for few minutes.
10. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
11. Stir to mix well.
12. Serve hot.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: Best Fresh.

Serving Suggestion: Sukhi Roti.

Note: For those who dont like methi leaves can chop the methi leaves finely and then use it for making gattas.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.