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.



Comments

Post a Comment

Popular posts from this blog

Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C
Read more

Uttapam

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,
Read more

Samosa

Image
Samosa is a very famous fried snack in Gujarat. This is a mummy-special recipe.  Ingredients: Potato 200gm Green peas 50gm Ginger small piece grated 2 green chilli crushed  Coriander 1teaspoon Garam masala 1/2 teaspoon Juice of 1 Lemon Turmeric 1/2 teaspoon hing pinch Oil 2-3 teaspoon Salt-as per taste Oil for deep frying Method: Boil, peel, and grate potato. Boil and add green peas. Mash or grate them to avoid lumps. Take oil in a pan. Add hing, turmeric, chilli-ginger. Add grated potato, and green peas and mix well. Add garam masala, lemon juice, salt. Saute for 5 minutes on low -medium flame. Turn off the gas and allow it to cool. Now add coriander and mix well. For dough: Wheat Flour 3/4 cup Maida 1/4 cup (Optional) It will make the outer layer crunchy. Ajwain salt to taste oil Mix and make a dough by adding warm water. The dough should not be too hard or too soft. Roll to make it round. Cut it into half(2 pieces. Put a spoon of stuffing in the center and turn both flaps one by one
Read more