Gutta Curry

 

Ingredients:

For Gutta (Dumplings):

• Besan (Gram flour): 1 cup
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Garam masala powder: 1/2 teaspoon
• Yogurt: 2 tablespoons
• Salt to taste
• Oil for frying

For Curry:

• Oil: 2 tablespoons
• Cumin seeds: 1 teaspoon
• Asafoetida (hing): 1/4 teaspoon
• Onion (finely chopped): 1 medium-sized
• Ginger-garlic paste: 1 tablespoon
• Tomato (pureed): 2 medium-sized
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: 1/2 teaspoon
• Yogurt: 2 tablespoons
• Water: 1 cup
• Salt to taste
• Fresh coriander leaves (chopped): for garnishing

Instructions:

For Gutta (Dumplings):

1. In a mixing bowl, combine besan, red chili powder, turmeric powder, garam masala powder, yogurt, and salt.
2. Mix well to form a thick dough. If needed, add a little water to adjust the consistency.
3. Divide the dough into small portions and shape them into cylindrical dumplings.
4. Heat oil in a deep pan or kadhai for frying. Fry the dumplings until golden brown and crispy.
5. Remove the fried dumplings from oil and set them aside.

For Curry:

1. Heat oil in a separate pan or kadhai. Add cumin seeds and asafoetida, and let them crackle.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the masala.
5. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well.
6. Add yogurt and mix until well combined.
7. Add water and bring the curry to a boil. Simmer for 5-7 minutes.
8. Add the fried guttas (dumplings) to the curry and cook for another 5 minutes.
9. Garnish with freshly chopped coriander leaves.
10. Serve hot with roti, naan, or rice.

         Enjoy your flavorful Gutta Curry from Rajasthan!