Gatta Nu Shaak

Gatta nu shaak is made using a yogurt based gravy and dry masalas to create a mouth-watering dish. It is a traditional dish from the Indian state of Rajasthan. The gram flour gattas are steamed prior to being cooked. This entree will complement any meal. You may enjoy this dish with roti, batti or plain rice.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 4

Ingredients:

For Gatta:

• 1 1/2 cups gram flour
• 1 1/2 teaspoon reds chilli powder
• Pinch of asafoetida 
• 1/2 teaspoon turmeric powder
• 1 teaspoon dhana-jeera powder
• 1 teaspoon roasted and crushed dhana (coriander seeds)
• 1/4 teaspoon roasted and crushed whole black pepper 
• 2 1/2 teaspoons oil
• 1 tablespoon fresh coriander leaves, chopped 
• Salt to taste

For Gravy:

• 1 1/2 cups yogurt
• 2 tablespoons ghee or oil
• 1 tablespoon red chili powder
• 1 teaspoon dhanajeera powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1 dry red chilli
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida 
• 1 tablespoon chopped mint leaves
• 1 cup water
• Salt to taste

Directions:

1. In a bowl, mix gram flour, red chili powder, turmeric powder, dhana-jeera powder, crushed coriander seeds, crushed black pepper, oil, asafoetida and salt. Mix well add a little water to make it into a dough. 
2. Divide the "dough" into balls and roll out into thin rods similar to a long cylinder. Repeat for the remaining dough. 
3. Place water to boil ( 6 to 7 cups) gently dip the ghattas and keep boiling. Cover pot half with lid. Boil it for 20 minutes, stirring once or twice in between. Add more water if required. 
4. Remove gatta from pot and slice it into 1/4" thick pieces. Save the drain water for later use.
5. Make a paste of masalas in 1/2 cup water.
6. Heat the ghee or oil in a pan, add seeds, when they crackle , add hing and dry red chilli. add masala paste and stir for 2 to 3 minutes.. Add  yogurt and stir continuously till boil resumes and whiteness of curds is gone. 
7. Add saved water (approximately 1 cup )) and bring back to boil. When boiling, add gatta and simmer on low for 10 minutes or till gravy is a little thick. Add 1 tablespoon chopped mint leaves ans simmer for one minutes. ( you can also use dry mint powder, instead of fresh mint )
8. Garnish with fresh coriander leaves. 
9. Serve hot with rotis, batti or rice.