GUJARATI KATHIYAWADI GATHIYA NU SHAAK

Dec 03, 2021
By Mary Anthony
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GATHIYA NU SHAAK | KATHIYAWADI GATHIYA NU SHAAK / NO ONION NO TOMATO GRAVY

BY DISHA LAHORI

Gathiya Nu Shaak / Sev Bhaji is a very popular Kathiyawadi dish. Kathiawar being a dry and arid region the availability of fresh vegetables remained limited and hence food preparations using sun-dried foods and farsan/snacks is very well weaved in the Kathiyawari cuisine. To beat the extreme heat of the region, Kathiyawari consume lot of chilli, their food is extremely hot and spicy

Using freshly made dough we will today make Gathiya nu shaak. In this gathiya recipe we will be using chaas to give it a nice sour taste. This recipe is very quick to make and requires minimum ingredients.

INGREDIENTS FOR GATHIYA

1 cup gram flour
½ tsp Chilli pwdr
¼ tsp turmeric
1 tsp oil
Salt to taste
Water as required

MAKING DOUGH FOR GATHIYA

In a large mixing bowl take the besan + salt + kashmiri red chilli powder + + Turmeric + pinch of hing and mix it all in.

Add 1 tsp of oil and mix again.

Now gradually add water and make a semi loose dough so that it can pass through the holes of slotted ladle .

Grease your hands while making the dough .

Keep this dough aside.

INGREDIENTS FOR GRAVY

3 or 4 tbsp oil
1 tsp cumin seeds
2 dry red chilli
2 tbsp kathiyawadi red chiili garlic chutney
Pinch of hing
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp besan
3 cup very sour buttermilk [ 1 cup sour curd mixed with 2 cup water ]
Finely chopped coriander leaves

Kathiyawadi red chiili garlic chutney recipe – KATHIYAWADI GARLIC CHUTNEY

If you dont have this chutney , then add crushed garlic and red chilli pwdr .

METHOD

Add besan into the buttermilk and whisk it well.

Heat oil in a pan , add cumin seeds and let it crackle .

Add dry red chili and pinch of hing.

Sauté for a minute.

Add kathiyawadi garlic chutney , turmeric powder and red chili powder in it.

Sauté on low flame for few seconds .

Add buttermilk , stir continuously until the mixture starts to boil. [ keep stirring else the buttermilk would curdle ]

Add salt .

Lower the flame and take the gathiya dough in your hands and place it on top of the slotted spoon and then start pressing it using out fingers or using our palms.

Note – don’t press the gathiya in one place , keep moving the slotted spoon all over the pan , so that the gathiyas don’t overlap and stick to become a lump .

Give a gentle mix .

Now repeat the second batch and give a gentle mix .

Cook for 4 to 5 minutes on medium flame

Once the gathiya is properly cooked, add coriander leaves.

Mix well and off the flame .

Gathiya nu shaak is ready to serve

NOTES