Vegetarian cooking lesson 11, Kadhi soup, Okra and chapatis
Today we prepare gāṭṭā kadhi, a dish from the Marwa region. The gāṭṭā is a dough made from chickpea flour, yoghurt, salt, turmeric, chilli, and optional ginger and cumin. Mix it only with yoghurt to avoid a soft dough. The sticky dough is like worldly attachment; using oil on your hands is like using the oil of wisdom to handle it. Roll the oiled dough into thin pieces and boil them for 10-15 minutes. Test doneness by seeing if a piece breaks when pulled. Cut the cooked gāṭṭā and add it to the kadhi to cook further. Serve with chapati and a vegetable dish like bitter gourd. For chapati, make dough soft as an earlobe, roll it round without wrinkles, and cook it on proper heat until it puffs up. Ajwain in the dough is healthy. Marwa cuisine uses local, natural ingredients.
"When we touch the besan dough, it sticks very quickly. Then we use the oil of wisdom, which gets rid of the attachment, and then we have the dough nicely prepared."
"The people living there eat only regional food. They know the leaves and fruits growing in their area."
Filming location: Vép, Hungary
