gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
by Tarla Dalal
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gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with 26 amazing images.
Gathiya sabzi tastes great and can be prepared in just a jiffy with least effort. Learn how to make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
Gathiya nu Shaak is a classic Gujarati sabzi known for its simplicity and flavorful taste. This comforting dish is a staple in Gujarati cuisine. This quick and easy recipe features crispy gathiya (a type of fried gram flour snack) cooked in a tangy and spicy gravy.
The combination of sweet and sour flavors, along with the crunch of the gathiya, makes it a beloved choice for both everyday meals and special occasions. Enjoy Gujarati gathiya nu shaak with roti or rice, this comforting meal.
pro tips to make gathiya sabzi: 1. Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi. 2. A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish. 3. A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
Enjoy gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | with detailed step by step photos.
For gathiya sabzi- To make gathiya sabzi recipe, heat oil in a deep pan, add star anise, cinnamon, mustard seeds, cumin seeds, curry leaves, asafoetida and onions.
- Saute for 2 to 3 minutes. Add ginger-green chilli paste, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, tomato pulp and salt.
- Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the buttermilk, jaggery and gathiya. Mix well and cook on a medium flame for 2 to 3 minutes.
- Serve gathiya sabzi hot garnished with coriander.
Gathiya sabzi video by Tarla Dalal
Gathiya Sabzi recipe with step by step photos
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See the below image of list of ingredients for making gathiya sabzi recipe.
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To make gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | heat 2 tbsp oil in a deep pan.
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Add 1 star anise (chakri phool). Star anise has a distinct licorice flavor that adds a unique depth and complexity to the curry.
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Add 1 small cinnamon (dalchini) stick. Cinnamon offers a warm, slightly sweet aroma and flavor that can complement the savory spices like cumin and coriander commonly used in Gathiya Sabzi.
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Add 1 tsp mustard seeds ( rai / sarson). When heated in oil, mustard seeds crackle and release a strong, nutty, and slightly pungent aroma. This aroma adds depth and complexity to the overall flavor profile of the gathiya sabzi.
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Add ½ tsp cumin seeds (jeera). It contributes significantly to the aroma, depth, and overall flavor profile of the dish.
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Add 8 to 10 curry leaves (kadi patta). Curry leaves release a pleasant, fragrant aroma when sauteed in hot oil. This adds a subtle earthy and citrusy note to the overall flavor profile of the dish.
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Add ¼ tsp asafoetida (hing).
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Add 1 cup finely chopped onions. Onions are a foundational element in many Indian curries. They add a savory base note that complements the spices and other vegetables in the dish.
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Sauté for 2 to 3 minutes.
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Add 1 tsp ginger-green chilli paste. Ginger adds a warm, earthy aroma and a subtle sweetness to the dish. Green chilies contribute varying degrees of heat depending on the type and quantity used. Together, they create a fragrant and slightly spicy base for the gravy.
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Add 1 cup chopped tomatoes.
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Add ¼ tsp turmeric powder (haldi).
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Add 2 tsp chilli powder.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add salt to taste.
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Mix well.
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Add ½ cup tomato pulp. Tomato pulp is thicker than chopped tomatoes because it removes the seeds and skin. This can result in a richer, smoother gravy for the gathiya to sit in.
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Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add 1½ cups of buttermilk. Buttermilk adds a touch of tangy creaminess to the gravy, balancing the richness of the spices and oil.
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Add ½ tsp jaggery (gur). Jaggery is added to balance the tanginess of tomatoes.
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Add 1½ cups of ganthia. Gathiya, a crispy and savory snack made from besan (gram flour), forms the base of this sabzi. Its unique texture and flavor provide a delightful contrast to the smooth, tangy gravy.
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Mix well and cook on a medium flame for 2 to 3 minutes.
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add finely chopped coriander.
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Serve gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji | hot garnished with coriander.
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Don't skip the tempering with mustard seeds, cumin seeds, curry leaves and hing. This adds a depth of flavor that sets the base for the sabzi.
-
A squeeze of lemon juice right before serving can add a refreshing acidity that cuts through the richness of the dish.
-
A touch of jaggery or sugar balances the tanginess of the tomatoes and adds a subtle sweetness that complements the savory flavors.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 377 cal |
Protein | 9.3 g |
Carbohydrates | 23.9 g |
Fiber | 5.7 g |
Fat | 26.2 g |
Cholesterol | 6 mg |
Sodium | 34.1 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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