Gujarati Dinner Recipes
Gujarati One dish meals, Favorite combinations
One of my favoutire Gujarati dinner one dish meals is ek top na dal bhaat had with a glass of chaas.
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Ek Toap Na Dal Bhaat ( Gujarati Recipe)
Gujarati dinner is simple and generally consists of the humble khichdi. The khichdi is a one dish meal made from dal and rice.
The most famous khichdi recipes are made using a combination of moong dal and rice. You can even perk up the flavor by adding spices and vegetables. Khichdi is generally accompanied with curd, papad, pickle and kadhi.
masoor dal and vegetable khichdi recipe | tadkewali masoor dal khichdi | Bengali masoor dal khichuri | healthy masoor dal khichdi |
Many people even love eating garlic chutney and freshly cut onions with it. To increase the nutritional value you can substitute rice with healthy ingredients like dalia and millets like bajra.
Another popular Gujarati dinner recipe is Dal Dhokli, which is similar to pasta. Spiced whole wheat flour dhoklis are simmered in Gujarati dal and served with a drizzle of ghee. Here is a list of some Gujarati recipes of khichdi that you must try!
dal dhokli recipe | Gujarati dal dhokli |
moong dal khichdi is very popular as a comfort food. It is sure to soothe you and make you feel better when you are off colour, especially if you are down with a fever or stomach ache! In many Gujarati houses, Friday is Gujarati moong dal khichdi day.
moong dal khichdi | Gujarati moong dal khichdi | how to make yellow moong dal khichdi
Healthy khichdi with zero rice for Gujarati dinner
We have got you a perfect, healthy and tummy filling dinner khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too.
Fada ni Khichdi
Gujarati Dinner Recipes, Rice Dishes
Apart from khichdi being widely consumed for dinner, there are many more dishes made using rice in a Gujarati household. An effortless vegetable pulao in which you can either cook the ingredients separately or toss them together in the pressure cooker is a quick fix dinner. This pulao tastes amazing with the Gujarati Kadhi.
veg pulao in pressure cooker | pressure cooker veg pulao | quick vegetable pulao |
You can even make Vaal Ni Dal No Pulao with the goodness of sprouted vaal. If in a mood to eat something tongue-tickling then, sauté some rice with easily available spices like turmeric powder and red chilly powder to make Vagharela Bhaat in a jiffy. Also, rice is used to make an array of Gujarati food recipes like :
Vaal Ni Dal No Pulao
Gujarati Dinner Recipes, Shaak
Dal bhaat shaak rotli is eaten for not only lunch but also, dinner. Subzis enhanced with farsaan like patra, muthia and dhokla are generally eaten for dinner with soft rotis or bhakri. These shaaks are filling with a musky aroma, delicious mouth-feel and undoubtedly a pleasure to the palate. See our methi muthia roti recipe , khaman dhokla and patra.
Dhokla Subzi
Thepla is one food that a gujju can eat all day, every day. Garma garam thepla with Bateta Chips Nu Shaak and dahi is a comfort food for most people.
batata chips nu shaak recipe | Gujarati chips nu shaak | Indian style aloo finger chips ki sabzi | Gujarati style dry batata nu shaak
A small collection of few of my favorite Gujarati dinner sabzis :
3. Fansi Dhokli
I make this Gujarati valor papdi nu shaak in winters as valor papdi is in peak season for dinner.
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Valor Muthia Nu Shaak, Gujarati Sabzi
A traditional treat from the kitchens of Gujarati , the Tameta Muthia nu Shaak will amaze you with its fenugreek flavoured muthias in a tangy tomato base.
Enjoy our Gujarati dinner recipes and other Indian dinner articles below.
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28 Chinese Dinner Recipes
26 Curry for Dinner Recipes
38 Italian Dinner Recipes
26 North Indian Dinner Recipes
17 Raita for Dinner Recipes
28 Rotis for Dinner Recipes
54 Sabzi for Dinner Recipes
25 Salad for Dinner Recipes
26 South Indian Dinner Recipes
20 Stuffed Paratha for Dinner Recipes
Happy Cooking!
mixed dal handvo recipe | Gujarati handvo | handvo recipe | with amazing 25 images.
Mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. mixed dal handvo is a mixed dal and rice cake which is very famous meal dish originated from Gujarat.
Although readymade flour is available in the market, we suggest you try this mixed dal handvo version to experience the true flavour. We have made mixed dal handvo from scratch as homely food is always healthier and hygienic.
mixed dal handvo recipe is made in a non-stick kadhai. Every Gujarati household has their own way of making handvo and here we have shared our version of Gujarati handvo.
handvo is made with grated bottle gourd but you can use any veggies that you wish to. The grated bottle gourd is a very critical ingredient in this mixed dal handvo as it imparts the required softness to the handvo – such that it is crisp outside but soft inside.
You can enjoy mixed dal handvo as a side dish with your meal or can also pack it for your kids tiffin. I prefer relishing handvo as my evening snack with a piping hot cup of Elaichi Tea.
Go ahead and follow these instructions meticulously—you are sure to end up with perfect mixed dal handvo!
Enjoy mixed dal handvo recipe | Gujarati handvo | handvo recipe | with detailed step by step recipe photos and video below.
valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi |
valor papdi nu shaak is a homely and tasty winter sabzi, which tastes great with rotis. Learn how to make valor nu shaak.
Fresh and juicy valor papdi is cooked with a traditional tempering of mustard seeds, and flavoured with a mix of taste-givers like garlic paste and green chilli paste to make Gujarati papdi nu shaak.
Coconut adds to the taste of this winter special flat beans sabzi and also gives it a nice mouth-feel. This is one of the most comforting foods for a cold winter’s day!
To make valor papdi nu shaak, combine the coconut, coriander, garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add mustard seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the valor papdi and baking soda, cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the coconut-coriander mixture, mix gently and cook on a medium flame for 2 minutes while stirring occasionally. Add the lemon juice and mix well. Serve hot with chapatis.
This Gujarati papdi nu shaak,roti, Kadhi and rice makes a complete Sunday lunch to be enjoyed with the entire family. You can also try other shaak recipes like Batata Chips Nu Shaak and Walor Muthia nu Shaak.
Tips for valor papdi nu shaak. 1. Make sure you chop the valor correctly to cook them evenly.2. When you cover with a lid and cook make sure you do not forge tot stir it occasionally or else it will burn. 3. Do not forge to add lemon juice at the end , it gives a better flavour and also it maintains the green colour.
Enjoy valor papdi nu shaak recipe | valor nu shaak | Gujarati papdi nu shaak | winter special flat beans sabzi | with step by step photos below.
chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak |
Gujarati chawli batata nu shaak is a simple sabzi from the land of Gujarat. Learn how to make chawli bateta nu shaak.
Choli bateka nu shaak is a little spicy vegetable recipe made of fresh chawli beans and potato cooked in spices. This shaak has a strong flavour of coriander seeds powder.
To make chawli batata nu shaak, heat the oil in a deep non-stick pan and add the mustard seeds and carom seeds and cook it for a few seconds. Add the asafoetida, turmeric powder, chawli, potatoes, soda bi-carb and salt, mix well and sprinkle a little water, cover and cook on slow flame for 8 to 10 minutes or till the potatoes are cooked, while stirring occasionally. Add the chilli powder, coriander seeds powder and sugar, mix well and cook on a medium flame for more 2 minutes, while stirring once in between. Serve hot.
That slight tinge of sugar in choli bateka nu shaak has been added as Gujarati’s are used to add a pinch of sugar yo every sabzi they make. If you wish, you can avoid it.
Serve this gujarati sabzi with hot phulkas or padvali roti.
Tips for chawli batata nu shaak. 1. Soda is added for quick cooking, but you can avoid it if you wish to. 3. Make potato cubes of medium size, else the potato and chawli both might not cook at the same time.
Enjoy chawli batata nu shaak recipe | chawli bateta nu shaak | choli bateka nu shaak | gujarati sabzi |
Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with 20 amazing images
Gujaratis and thepla walk hand and hand, theplas are inherited part of gujju meals, it is used for regular meals, travelling and also for picnics. Gujarati methi theplas are super quick and easy to make.
The procedure of making Gujarati methi thepla is quite simple, we have divided it into 2 parts first is kneading the dough and second is making the theplas. To knead the dough for methi thepla in a deep bowl, add whole wheat flour, fenugreek leaves, oil which helps in not letting the dough dry out and also helps keeping the thepla soft. Further, add curd, red chilli powder, turmeric, salt and sugar and knead into a soft dough. My grandmother use to knead dough for methi thepla with buttermilk as it would give extremely soft methi thepla. To make the thepla, divide and roll out thepla in a roti. Place them on a griddle and cook it using peanut oil. We have used peanut oil as it is a healthy methi thepla.
Methi theplas are famous not only in Gujarat but also all over the country as well. healthy methi thepla is a also a very healthy diabetic snack, diabetics can indulge 1-2 theplas as fenugreek leaves improve the insulin and glucose response. The use of whole wheat flour adds in some amount of fibre. This is definitely a wholesome choice than refined flour (maida). To toss in some iron, you can replace half the wheat flour with jowar flour. healthy methi thepla also makes a perfect kids tiffin box recipe or theplas for athletes.
Make sure you stack the methi theplas one above the another, it will help in maintaining the softness and prevents the methi theplas from drying out. If you do not add curd the theplas can be stored for a long time! See our recipe of methi thepla without curds for travelling.
Have methi thepla with quick mango chunda or you can also relish it with curd, green chilli thecha or chips bateta nu shaak.
Enjoy Gujarati methi thepla | methi ka thepla | healthy methi thepla | how to make thepla | with detailed step by step photos and video.
tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with 16 amazing images.
tendli batata nu shaak is a basic dry sabzi made in Gujarati households. Learn how to makealoo tendli sabzi.
Tendli is so much more attractive when combined with potatoes than when it is cooked alone! A traditional tempering and a few readily-available spice powders are all that it takes to transform this duo into a tongue-tickling and satiating tendli masala.
To make tendli batata nu shaak, heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds. When the seeds crackle, add the turmeric powder, tendli, potatoes and salt, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally. Add the coriander-cumin seeds powder, chilli powder, sugar and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
The basic masala box, which is peculiar amongst Gujarati's is used in this daily fare too. These include turmeric powder, coriander-cumin seeds powder and chilli powder. A pinch of sugar is essential to balance the flavour of this Gujarati style tindora batata nu shaak, so do not omit it although very little in quantity.
Also, be generous with the garnish of coriander because that exponentially increases the aroma and flavour of this aloo tendli sabzi. This traditional Gujarati subzi is part of an everyday meal accompanied with rotlis, rice , dal, kachumber and chaas.
Tips for tendli batata nu shaak. 1. You can slice it very thinly to medium thick. Most Gujaratis prefer thinly sliced. 2. Cover with a lid and cook to save on cooking time. 3. A non-stick kadhai is best to make this sabzi.
Enjoy tendli batata nu shaak recipe | aloo tendli sabzi | Gujarati style tindora batata nu shaak | tendli masala | ivy gourd potato vegetable | with step by step photos below.
mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images.
mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji.
mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way.
mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year.
To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji.
Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells.
mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein.
Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti.
Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.
Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with 19 amazing images.
With a characteristic sweet and sour taste, this traditional Gujarati dal recipe is quite reflective of Gujarati culture and uses the typical ingredients and spices.
While Gujarati toovar dal is an everyday dal, it takes on a festive hue when ingredients like peanuts and yam are added to toor dal. For such grand occasions, the Gujarati tuvar dal is boiled over and over again to get the best flavour.
Remember that the ideal balance of sweet and sour levels required for the success of this Gujarati dal recipe is an art that can be perfected with practice.
Notes on Gujarati dal recipe. 1. If you prefer a thinner consistency dal then add water accordingly. 2. Add the jaggery, mix well and simmer for 10 to 12 minutes, while stirring occasionally. It provides the necessary sweetness to the Gujarati dal. Also, you can add kharek which also provides a pleasant sweetness.
Do try other traditionals dals like Dhansak Dal, Maa ki Dal and Char Dal ka Dalcha.
Learn to make Gujarati dal recipe | Gujarati toovar dal | Gujarati tuvar dal | with step by step photos below.
Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with 38 amazing images.
Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal is an authentic dal from the land of Gujarat, which every housewife makes it with love in her own way. Here we present our version of this famous recipe. Learn how to make Gujarati toovar dal for marriage.
To make Gujarati toovar dal sweet and spicy, combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles. Allow the steam to escape before opening the lid. Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture.
Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds. When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds. Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal. Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with roti or rice.
A satiating dal with an interesting sweet, little spicy and tangy flavour, the Indian tuvar dal is a homely dish that will remind you of mom anytime, anywhere! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it.
Despite its simplicity and homeliness, the Gujarati toor dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal!
This Gujarati toovar dal for marriage is a must in all Gujarati festivals and occasions. The aroma of the dal boiling for 15 minutes with the variety of spices is sure to draw the attention of not only family member, but also your neighbours. Try it out!!
Tips to make Gujarati toovar dal. 1. You can pressure cook the toovar dal at night and keep it ready in the fridge. 2. You can also add peanuts at step 10 after salt. 3. If you do not have ginger, you can also add ginger paste. 4. You can make the dal in advance and keep and re-heat well before serving.
Enjoy Gujarati toovar dal sweet and spicy recipe | Gujarati toovar dal for marriage | Indian tuvar dal | Gujarati toor dal | with step by step photos.
ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji |
ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra.
Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too!
To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney.
While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference.
These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time.
You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand.
Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly.
Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.
panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with 32 images.
panchkutiyu shaak is a speciality from South Gujarat. Learn to make Gujarati mixed vegetables.
A sumptuous preparation of five types of vegetables ( turai, potatoes, brinjal, doodhi and green peas) panchkutiyu shaak cooked in a Gujarati style coriander and coconut masala.
The combination of vegetables with methi muthia in panchkutiyu shaak, makes this dish comparable to oondhiya which is made during the festival of Makar Sankranti .
We prefer to steam the palak mehti na muthia rather than deep-fry them, in an attempt to make the panchkutiyu shaak recipe healthier.
Popular amongst the Jain, panchkutiyu shaak is cooked without the use of potatoes.
Serve panchkutiyu shaak hot with roti.
Enjoy panchkutiyu shaak recipe | Gujarati mixed vegetables | South Gujarat mixed vegetable sabji | with step by step photos.
Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with 30 amazing images.
Osaman recipe is a traditional thin Gujarati dal. Learn to make thin healthy toor dal.
Osaman is a hot, liquid recipe akin to rasam, but not so spicy! The use of toovar dal water imparts a very comforting feel to this Gujarati Osaman dal.
Osaman is a Gujarati dish made from arhar dal which has a thin soup-like consistency. In some parts of the world Osaman is called pigeon pea soup and consumed as a hot soothing winter Osaman soup.
Need a thin sweet and sour dal, then try Osaman. The dal is sweetened with jaggery and the sourness comes from kokum.
Gujarati Osaman dal is traditionally made on the sweeter side.
At home, we love to have Osaman on Sunday with some roti and rice. My elderly parents love this comfort Osaman soup and have it when feeling a little sick.
Tips for Osaman. 1. You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman. 2. See the thin watery consistency of the cooked toor dal for making Osaman. 3. Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want.
Enjoy Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with step by step photos.
traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images.
Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome.
Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal.
The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be.
Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally.
Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee.
Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering.
My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving.
You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo.
Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.
bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images.
stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya.
To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot.
Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida.
Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma!
With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi.
Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break.
Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.
undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images.
Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil.
Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu.
As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive.
Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season.
The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to.
Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good.
To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart!
Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.
batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images
Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household.
A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi.
Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice.
Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas.
Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.
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