Gatta Curry

This interesting little dish is from the arid state of Rajasthan, and so relies mostly on low-water input foods; chick peas and yogurt. I found my chick pea flour dumplings a little stodgy and I suspect it takes some practice to get them just so; perhaps it's best to think of them as pastry and try not to work them too much. They were a tasty and surprising filling contribution to our Indian style feast nevertheless.

Another addition to the feast that was surprisingly appropriate and good was some Branstonesque Pickle.

2 to 4 servings
30 minutes to form and poach the dumplings
20 to 25 minutes to cook them in the sauce

Make the Dumplings:
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon salt
1/4 teaspoon Cayenne chile
1/2 teaspoon turmeric
1 tablespoon mild vegetable oil
1 cup chick pea flour
about 1/4 cup water

Grind the cumin and coriander with teh salt, then put them in a small mixing bowl with the remaining spices. Mix in the vegetable oil. Mix in the chick pea flour until well combined and no oily lumps are visible.

Put a pot of water on to boil.

Mix half the water into the spiced chick pea flour, then keep adding more until you have a stiff but pliable dough. It probably will take most if not all of the 1/4 cup.

Roll it out into 3 or 4 sausage shapes of even and equal thickness. When the water boils, add them and boil until they are firm and floating; 10 to 12 minutes. Lift them out to a plate or cutting board to cool. Keep 1 cup of the cooking liquid.

When cool enough to handle, cut the "sausages" into 12 to 16 even pieces. This can be done in advance. 

Mix the Spices for the Sauce:
1 teaspoon mustard seed
1 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon salt
1/4 teaspoon turmeric
2 teaspoon chick pea flour

Grind the mustard seed, cumin, and coriander with the salt, then mix in the turmeric and chick pea flour.

Cook the Dumpling in the Sauce:
2 tablespoons mild vegetable oil
1 cup cooking water from boiling the dumplings
1/3 cup thick yogurt
a little minced cilantro to garnish, if possible

About 20 minutes before serving time, heat the oil in a heavy bottomed shallow pot or skillet. Fry the dumplings until lightly browned on multiple sides, turning them as needed. Add the seasonings and continue cooking for 2 or 3 minutes, until the spices are fragrant and browning a little.

Add the cooking water and mix it in well. Reduce the heat and let the mixture simmer for another 8 to 10 minutes, until the sauce thickens. Mix in the yogurt and let the mixture reheat through, then serve at once. Don't let it simmer once the yogurt has been added, or it will likely curdle.





Last year at this time I made Ployes, instead of Injera.

Posted in: Ontario Food