Wednesday, May 14, 2008

Gatte Ki Kadhi and Guvar Sabji - RCI Rajasthan

Gatte Ki Kadhi Recipe:

This is my first entry ever to any RCI event:)...This entry is for the RCI Rajasthan event. Unfortunately, I don't have any Rajasthani/Marwadi friends and the only influence of Rajasthani food I have had is from eating at those thali places in Hyd (kothi area and Dhola Ri Dhani) but I have enjoyed it immensely everytime I have had it.......This recipe was a mish mash of several recipes that I looked up online and personalized according to my taste. The kadhi was yummy and I would have loved to serve it with Bajra roti but did not have the time for it.


For Gatte -

  1. 2 cups besan
  2. 1 tsp chilli powder
  3. 1/2 tsp salt
  4. 1/2 tsp turmeric
  5. Jeera-Dhania powder - 1 tsp
  6. Ajwain 1 tsp - crushed slightly
  7. Curry leaves - 4/5 chopped finely
  8. Handful of corriander leaves - finely chopped
  9. Fresh ginger paste- 1tsp
  10. Fresh garlic paste - 1/2 tsp
  11. Baking powder - 2 pinches
  12. Oil - 2 tbsps
For Kadhi

  1. 4 cups of non fat yogurt
  2. Turmeric 1/2 tsp
  3. Red chilli powder 1 tsp
  4. Jeera Dhania Powder 1 tsp
  5. Salt
  6. Walter
  7. Curry Leaves - 4/5
  8. Ajwain - 1/2 tsp finely crushed
  9. Oil - 1 tbsp
  10. Ginger paste - 1tsp
  11. Besan - 2tbsps


  1. For the gatte, mix together together all the ingredients and then add enough water to get it into the consistency of dough. Do not knead it too much.

  2. Make 1/2 inch wide and 5 inch long cylinders out of the dough.

  3. Boil enough water in a pot and once it is bubbling drop in the cylinders and cook until the cylinders float up and look fully cooked.

  4. Cut the cylinders in to 1/2 inch pieces.

  5. Heat oil in a pan and saute the pieces until they brown a bit. Usually these are deep fried but I only saute-ed them and it works well. Must healthier too.

  6. For the Kadhi, make a paste of besan and water and beat it into the yogurt with some water.

  7. Mix in the turmeric, jeera-dhania powder, red chilli powder, ajwain and salt to taste

  8. Heat oil and add cumin/jeera, curry leaves, ginger paste and saute for 1 minute.

  9. Now add in the yogurt and the gatte and simmer on low heat until it is evenly heated.

  10. Serve hot with rotis!
My variations: The changes I made was to add the ginger paste, garlic paste, ajwain, jeera powder, corriander, curry leaves and to saute the gatte instead of deep fry and it made a world of difference

Guvar Sabji :

This is a recipe that is very simple and I have often seen it served this way in Rajasthani thalis. I arrived at the recipe only from tasting it and hopefully it is how ti is made by Rajasthan:)


  1. Guvar - 3 cups, cut into inch long pieces

  2. Oil - 2 tsps

  3. Mustard seeds - 1 tsp

  4. Jeera - 1tsp

  5. Salt

  6. Red chilli powder - 1/2 tsp

  7. Jeera-dhania powder - 1 tsp

  8. Jeera powder - 1 tsp

  9. Yogurt - 1 cup

  10. Water 1/4 cup

  1. Heat oil and add jeera and mustard seeds and let them pop.

  2. Add the guvar and let is cook until a little soft.

  3. Add the spices and water and steam until raw smell of spices goes away.

  4. Once cooked, beat the yogurt and add it in. Take the dish off the stove and serve with rotis!


Asha said...

Both are very authentic recipes Smita. So glad you are sending these to RCI for the first time, welcome to our circle of blogger friends!!:))
I love Guvar veggie too, subzi sounds great.

Vinitha said...

Hey Smita...thanku for the comment on manchuria :)...yeah I love roadside chinese food too....and timing of your Kadhi recipe is awesome, I was just looking for some good recipes for Kadhi.....I am gonna try this one...will update you how it comes out :)


Nupur said...

Both dishes look so delicious! Guvar is definitely one of my favorite vegetables...too bad I get it only rarely here.
This is a wonderful entry to RCI :)

Smita said...

Asha: Thanks!:)
Vinitha: Thanks. Let me know how it turns out!
Nupur: Thanks Nupur:)...I love Guvar and make it whenever it is available:)