Gathiya nu shaak

 Gathiya nu shaak

This is a Jain sabji. Generally made during tithi. I had grown up eating such nonleafy vegetable sabjis. They are generally quick and easy to make. Ingredients are easily available.

Ingredients:

100gm gathiya (small and thin one)not vanela gathiya or fafda.

1/2 cup plain curd

jaggery 1 teaspoon (optional).you can add garlic also instead of jaggery if you dont like sweet taste

besan 2 teaspoon

coriander leaves finely chopped for garnishing

green chilli 2 finely chopped

dhania powder 1 teaspoon

red chilli powder1/2 teaspoon (if u like spicy-can add more either green chilli or red chilli)

turmeric powder 1/2 teaspoon

mustard seeds 1/2 teaspoon

cumin seeds 1/2 teaspoon

hing pinch

oil 2 teaspoon

curry leaves 1 stem

salt to taste

Method:

Take curd, add water to make a buttermilk,  add besan to it  and whisk nicely. Take a pan, heat oil, add cumin and mustard seeds to crackle. Add hing and curry leaves. add buttermilk with besan and allow to boil. Now add all spices and green chilli also. Add salt as per taste. Add jaggery and allow to melt and give its taste. Keep consistency of gravy think as gathiya will also absrob some liquid. Add gathiya just at the time of serving else it will become soggy. Garnish with coriander. Serve with roti.

If you don't want to add jaggery. Add garlic. It will enhance the taste. Even chopped onion can be sautéed before adding water.



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