Gujarati cuisine consists of vegetable/shaak, dal/ kadhi roti/chapati, rice, chaas/buttermilk, for sweet it's jalebi, mohanthaal, god(gur) papdi or dudhi(lauki/ghiya) halwa, in farsan it's dhokla, khaman, Patra, khandvi, etc and it's accompanied by fried green chilies, jaggery or kachumber(salad), and the list goes on.
Foodies and Gujarati go hand in hand. They love all types of cuisine but when it comes to our own staple food nothing can beat it. I have heard people saying that if it's a Gujarati meal it has to be sweet. Ugh! tired of explaining to them that we don't eat only sweets but we do love sweet dishes like Mohan thal Magas, shrikhand, jalebi, dudhpak, basundi, etc. We do make vegetables spicy and tangy.
We also have varieties of vegetables with a combination of potato (Bateta/Bateka). Potato area favorite buddies for preparing shaak like Ringana Bateta, Bhungra Bateta, Dudhi Bateta, Guvar Bateta, etc. Gujarati cuisine often consists of farsan if you do not have farsan in your thali it's probably not a Gujarati thali. by referring to farsan I meant like having papdi gathiya and sev without curried vegetables or rasawala shaak.
So here I am going to share a recipe which spicy which do not have sugar or jaggery and it has a farsan in itself - Kaju Ghatiya nu Shaak
Kaju gathiya is my one of the favorite dish not only because it is spicy but because it is made very easily in no time. Whenever I am bored and confused about what to make for lunch or dinner Kaju gathiya is my savior as all the ingredients are readily available in most of the houses. It tastes best with Jowar (Sorghum flour) rotlo or Bajra(Pearl Millet) rotlo.
Let's check the recipe.
Kaju Ghatiya
Ingredients:
1 cup Kaju ( Cashew nuts)
100 gms Ghatiya
2 med finely chopped Onions
2 med finely Tomatoes
6 cloves finely chopped Garlic
1 tsp Green chili & ginger paste
2 tsp Red Chilli powder
1/2 tsp Turmeric Powder
2 tsp Coriander - Cumin powder
Salt as per taste
1 cup Water
For tempering:
1 tbsp Ghee
Mustard seeds
Cumin seeds
Pinch of Asafoetida/Hing
For garnish
A handful of coriander leaves
Method:
1) Take a Kadai heat ghee and add cashews. Roast the Cashews on low flame till it's golden brown in color.
2) remove the cashews and in the same ghee add mustard seeds and cumin seeds, let it splutter. Now add a pinch of Asafoetida or hing.
3) Add onion to the ghee and saute till it turns translucent, now add garlic and cook till the raw smell disappears.
4) Now add the tomatoes and cook till its turned soft and mushy. Mash it slightly with the help of a spatula. Now add all the spices and give it a nice mix. Cook for 2-3 minutes.
5) Add some water to the mixture and let it simmer for 2 minutes. Now add the roasted cashews and mix.
6) Add gathiya and give a mix. Do not overmix else the gathiya will break. Garnish with coriander leaves.
7) Serve immediately as gathiya will absorb the gravy quickly. Add water if required.
8) You can skip adding gathiya to the gravy earlier and add it while serving.
Foodies and Gujarati go hand in hand. They love all types of cuisine but when it comes to our own staple food nothing can beat it. I have heard people saying that if it's a Gujarati meal it has to be sweet. Ugh! tired of explaining to them that we don't eat only sweets but we do love sweet dishes like Mohan thal Magas, shrikhand, jalebi, dudhpak, basundi, etc. We do make vegetables spicy and tangy.
We also have varieties of vegetables with a combination of potato (Bateta/Bateka). Potato area favorite buddies for preparing shaak like Ringana Bateta, Bhungra Bateta, Dudhi Bateta, Guvar Bateta, etc. Gujarati cuisine often consists of farsan if you do not have farsan in your thali it's probably not a Gujarati thali. by referring to farsan I meant like having papdi gathiya and sev without curried vegetables or rasawala shaak.
So here I am going to share a recipe which spicy which do not have sugar or jaggery and it has a farsan in itself - Kaju Ghatiya nu Shaak
Kaju gathiya is my one of the favorite dish not only because it is spicy but because it is made very easily in no time. Whenever I am bored and confused about what to make for lunch or dinner Kaju gathiya is my savior as all the ingredients are readily available in most of the houses. It tastes best with Jowar (Sorghum flour) rotlo or Bajra(Pearl Millet) rotlo.
Let's check the recipe.
Kaju Ghatiya
Ingredients:
1 cup Kaju ( Cashew nuts)
100 gms Ghatiya
2 med finely chopped Onions
2 med finely Tomatoes
6 cloves finely chopped Garlic
1 tsp Green chili & ginger paste
2 tsp Red Chilli powder
1/2 tsp Turmeric Powder
2 tsp Coriander - Cumin powder
Salt as per taste
1 cup Water
For tempering:
1 tbsp Ghee
Mustard seeds
Cumin seeds
Pinch of Asafoetida/Hing
For garnish
A handful of coriander leaves
Method:
1) Take a Kadai heat ghee and add cashews. Roast the Cashews on low flame till it's golden brown in color.
2) remove the cashews and in the same ghee add mustard seeds and cumin seeds, let it splutter. Now add a pinch of Asafoetida or hing.
3) Add onion to the ghee and saute till it turns translucent, now add garlic and cook till the raw smell disappears.
4) Now add the tomatoes and cook till its turned soft and mushy. Mash it slightly with the help of a spatula. Now add all the spices and give it a nice mix. Cook for 2-3 minutes.
5) Add some water to the mixture and let it simmer for 2 minutes. Now add the roasted cashews and mix.
6) Add gathiya and give a mix. Do not overmix else the gathiya will break. Garnish with coriander leaves.
7) Serve immediately as gathiya will absorb the gravy quickly. Add water if required.
8) You can skip adding gathiya to the gravy earlier and add it while serving.
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