gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |
by Tarla Dalal

gathiya sabzi recipe | Gujarati gathiya nu shaak | gathia sabji |

Another popular Gujarati subzi, this ensures that you can place something interesting at the dinner table even when fresh vegetables are not available.

Most households have ganthia in their pantry—even otherwise, it is readily available in stores these days. Ganthia subzi tastes great, can be prepared in just a jiffy with least effort.

Serve with hot rotis and Cabbage Kachumber .

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Gathiya Sabzi recipe - How to make Gathiya Sabzi

For Gathiya Sabzi
1 1/2 cups ganthia
2 tbsp oil
1 star anise (chakri phool)
1 small cinnamon (dalchini) stick
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
8 to 10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 cup finely chopped onions
1 tsp ginger-green chilli paste
1 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup tomato pulp
1 1/2 cups buttermilk
1/2 tsp jaggery (gur)
salt to taste
2 tbsp finely chopped coriander (dhania)

Method
For gathiya sabzi

To make gathiya sabzi recipe, heat oil in a deep pan, add star anise, cinnamon, mustard seeds, cumin seeds, curry leaves, asafoetida and onions.
Saute for 2 to 3 minutes. Add ginger-green chilli paste, tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder, tomato pulp and salt.
Mix well, cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the buttermilk, jaggery and gathiya. Mix well and cook on a medium flame for 2 to 3 minutes.
Serve gathiya sabzi hot garnished with coriander.