Rajasthani Gatte Capsicum Sabzi – No Onion No Garlic Recipe

Rajasthani Style Sukhe Gatte Capsicum Ki Sabzi Recipe

Ingredients

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Rajasthani

Course: Side Dish

Diet: No Onion, No Garlic (Sattvic)

Instructions

Step 1: Preparing the Gatte (Gram Flour Dumplings)

1. Mix Ingredients for Gatte: In a large mixing bowl, combine 1 cup of gram flour (besan), 1/2 teaspoon ajwain (carom seeds), 1/4 teaspoon red chilli powder, 2 tablespoons of curd (yogurt), 1 tablespoon of sunflower oil, and salt to taste.
2. Knead the Dough: Gradually add water, just a few teaspoons at a time, and knead the mixture to form a firm dough. Continue kneading for about 5 minutes until the dough becomes soft and smooth. If the dough feels too sticky or wet, sprinkle in more gram flour and knead again until it holds shape.
3. Shape the Gatte: Once the dough is ready, roll it into long cylindrical shapes and slice them into 1-inch discs.
4. Cook the Gatte: In a large saucepan, bring water to a brisk boil. Gently drop the gatte discs into the boiling water. Let them cook until they float to the surface, which takes about 3 to 4 minutes. Once they rise to the top, allow them to cook for another 3 minutes. Drain and set aside the cooked gatte.

Step 2: Making the Sukhe Gatte Capsicum Sabzi

1. Sauté the Capsicum: Heat a tablespoon of sunflower oil in a saucepan over medium heat. Add 1 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida (hing). Allow the cumin seeds to crackle for a few seconds.
2. Add the Capsicum: Once the cumin seeds have crackled, add the cubed green bell pepper (capsicum). Sauté the capsicum until it becomes slightly soft, stirring occasionally for about 5 minutes.
3. Add Spices: Turn the heat to low and add 1/4 teaspoon red chilli powder, 1 teaspoon turmeric powder, 2 teaspoons garam masala powder, 1 teaspoon amchur (dry mango powder), and 1 teaspoon coriander powder. Stir the spices well to coat the capsicum.
4. Combine Gatte and Spices: Add the boiled gatte pieces to the spiced capsicum. Mix well to ensure the gatte are coated with the spices and capsicum. If the mixture looks dry, sprinkle a little water to moisten the sabzi. Allow everything to cook for another 10 minutes, so the flavors meld and the raw smell of the spices disappears.
5. Garnish and Serve: Turn off the heat and garnish the Sukhe Gatte Capsicum Sabzi with freshly chopped coriander leaves.

Serving Suggestions:

Serve this flavorful Rajasthani Sukhe Gatte Capsicum Ki Sabzi alongside classic accompaniments such as Kadhi Pakoras, Mooli Paratha, and Kadai Paneer for a rich and satisfying meal, perfect for a special Sunday lunch or any festive occasion.

Nutritional Information (Per Serving)

This dish not only delights with its robust and earthy flavors but also packs a healthy balance of protein and fiber from the gram flour and fresh vegetables. Ideal for those following a no onion, no garlic (sattvic) diet, the recipe beautifully encapsulates the essence of traditional Rajasthani cuisine, bringing warmth and authenticity to your dining table.

Enjoy this simple yet flavorful recipe with family and friends!