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Flavoursome!

Published: 27th May 2015 06:03 AM  |   Last Updated: 27th May 2015 06:03 AM   |  A+A-

Gujarati cuisine is one of its kind culinary experiences and is primarily vegetarian. The essence of this cuisine is that it uses veggies in a creative and tasty way, for instance, Undhiyo. Gujarati kadhi is a dish where sweet blends with spices like in very few other dishes.

UNDHIYO

Vegetables required

Baby potato 5

Sambhar onion 3

Small brinjal 2

Yam 1

Raw banana 2 

gms Broad beans 50

gms Green peas 20

Gathiya 5 

For Gravy

Chopped tomatoes 5

Chopped Onion 3

Garam masala powder 5 gm

Turmeric powder 2 tsp

Roasted cumin powder 1 tsp

Coriander powder 2 tsp

Curry leaves 4-5

Red chilli whole 2-3

Tamarind water 20ml

Chopped Green chilli 5

jaggary water 30 ml

Salt to taste

Mustard seed 10 gm

Oil 100 ml

Spinach puree 20 gms

For Gathiya

Methi leaves (fenugreek leaves) 25 gms

Gram flour 100 gms

Red chilli powder 1 tsp

Baking powder ½ tsp

Roasted cumin powder 1 tsp

sugar 1/4 tsp

Salt 1/4 tsp

Method

For Gathiya:

Wash and chop methi leaves. Take a container add besan, chopped methi leaves salt, sugar, baking powder, cumin powder and red chili powder, make a firm dough, make small elongated shapes and deep fry.

Wash and cut all the vegetable in diamond shape, deep fry and keep aside.     

For Gravy:

Fla.jpgTake vessel put oil, add mustard seed and curry leaves, allow it to crackle. Add chopped onion saute well, when onion turns golden brown add chopped tomatoes, sauté. Add all the powder masala along with the jaggary and tamarind water. Put all vegetable in the gravy and cook on a slow flame, finish with spinach puree. Adjust the seasoning and garnish with chopped coriander and juliennes of ginger.

GUJRATI KADHI

Besan (chickpea flour) 200 gms

Curd 2 kg

Cinnamon stick 3

Curry leaves 5-7

Mustard seed 2 tsp

Red chilli whole 4

Slit chillies 4-5

Sugar 2 tsp

Salt to taste

Asafetida ½ tsp

Oil 30 ml

Method

Mix chickpea flour and curd in a container.

In a separate pan, heat oil, add cinnamon stick and slit chillies, sauté.

Add the whisked mixture, add salt, sugar and cook well, adjust the seasoning.

Tempering

Take a pan add oil, put mustard and curry leaves when it crackles add asafetida powder. Top  it up over the kadhi mixture, garnish with the chopped  coriander and serve hot.

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