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Gathiya nu shaak
Gathiya in yogurt tomato gravy
ગાંઠિયાનું શાક: crunchy gathiya stirred at the last minute into a hot, garlicky yogurt, onion and tomato gravy
Gathiya nu shaak is a Kathiawadi dhaba standby along the Rajkot and Bhavnagar highways, cooked in ten minutes and eaten with hot bajra rotla, raw onion and buttermilk. A spicy gravy of onion, tomato, garlic and whisked yogurt is brought to a simmer and thick bhavnagari gathiya go in right at the end, so they soften on the outside but keep a little bite at the centre. It is rich, fiery and comforting. The common mistake is adding the gathiya too early or letting them sit in the gravy; they swell and turn to mush. Chef's tip: have everyone at the table before the gathiya go into the pan, and serve within two minutes.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the gravy
- 2 tbsp groundnut oil
- 1 tsp cumin seeds
- 1 onionfinely chopped
- 6 garlic clovescrushed
- 2 tomatoesfinely chopped
- ½ tsp ground turmeric
- 5 ½ oz plain yogurtwhisked smooth
- 1 tsp besan (gram flour)
- 1 ¼ cups water
- ¾ tsp salt
- 1 tsp jaggery
To finish
- 5 ½ oz thick bhavnagari gathiyabroken into 5 cm pieces
- ½ tsp garam masala
- 3 tbsp fresh corianderchopped
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Method
0/5 doneStep 1: Heat 2 tbsp groundnut oil in a pan, add 1 tsp cumin seeds and let it sizzle, then add ¼ tsp gluten-free asafoetida (hing) and 1 onion and fry for 5 minutes until light golden.
5 minStep 2: Add 6 garlic cloves and fry for a minute, then add 2 tomatoes, 2 tsp Kashmiri red chilli powder, ½ tsp ground turmeric, 1 ½ tsp dhana-jiru (ground coriander-cumin) and ¾ tsp salt and cook for 4 minutes until soft and pulpy.
5 minStep 3: Whisk 1 tsp besan (gram flour) into 5 ½ oz plain yogurt (it stops the yogurt splitting) with 1 ¼ cups water. Lower the heat and pour it in, stirring constantly, then add 1 tsp jaggery and bring slowly to a gentle simmer for 3 minutes.
4 minStep 4: Stir in 5 ½ oz thick bhavnagari gathiya and ½ tsp garam masala and simmer for just 1 minute; the gathiya should soften on the outside but still have a firm core.
1 minStep 5: Scatter with 3 tbsp fresh coriander and serve at once with rotla or rotli.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 24 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gathiya nu shaak take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of gluten-free asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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