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 tomatoes5
Chopped Onion3
Garam masala powder5 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:
Take 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.