Kathiyawadi Shaak Recipe
Introduction
Kathiyawadi Shaak is a delightful vegetarian dish from the vibrant cuisine of Gujarat, celebrated for its unique blend of spices and textures. This particular recipe showcases the small green brinjal, or aubergine, complemented by the nuttiness of roasted peanuts and the creamy richness of yogurt. Perfect for a weeknight dinner, it pairs beautifully with phulka, Gujarati kadhi, and a refreshing kachumber salad. Prepare to indulge in a dish that is not only rich in flavor but also deeply rooted in traditional Indian culinary practices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Green Brinjal (Green Aubergine) | 300 grams – finely chopped |
| Garlic | 15 cloves – finely chopped |
| Onions | 2 – finely chopped |
| Roasted Peanuts (Moongphali) | 1 cup |
| Curd (Dahi / Yogurt) | 2 cups |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 2 tablespoons |
| Cumin Powder (Jeera) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Coriander Leaves (Dhania) | 1 tablespoon – for garnish |
| Sunflower Oil | 1 tablespoon |
Nutritional Information
| Nutritional Component | Per Serving (Approx) |
|---|---|
| Calories | 210 |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sugars | 4 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
Instructions
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Preparation of Ingredients: Begin by washing the small green brinjals thoroughly, and then finely chop them. To prevent oxidation, keep them soaked in water while you prepare the other ingredients.
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Crushing Peanuts: Take the roasted peanuts and roughly crush them using a mixer grinder or a mortar and pestle. Set these aside for later use.
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Sautéing Aromatics: Heat sunflower oil in a pan over medium heat. Add the finely chopped garlic to the hot oil and sauté it for about 2-3 minutes until it becomes fragrant and flavors the oil. Then, add the finely chopped onions and sauté until they turn a lovely golden brown, which should take around 5 minutes.
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Cooking the Brinjal: Drain the water from the soaked brinjals and add them to the pan with the sautéed garlic and onions. Stir well to combine. Allow the brinjals to cook in their own moisture until they are about 75% cooked.
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Spicing it Up: Once the brinjals are partially cooked, add the red chilli powder, turmeric powder, cumin powder, and coriander powder. Mix these spices into the brinjals thoroughly.
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Incorporating Peanuts: Add the crushed peanuts to the pan, season with salt to taste, and cook until the brinjals are fully tender and cooked through.
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Adding Curd: In a separate bowl, whisk the curd until it reaches a smooth consistency. Gradually add the whisked curd to the pan, stirring gently to combine. Reduce the heat to low to prevent the curd from curdling.
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Simmering: Let the mixture simmer for an additional 5 minutes, allowing all the flavors to meld together beautifully.
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Finishing Touch: Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve your delectable Kathiyawadi Shaak hot, accompanied by freshly made phulka, a bowl of Gujarati kadhi, and a side of kachumber salad for a wholesome and satisfying meal. The combination of flavors will transport you to the heart of Gujarat with each delightful bite.
Conclusion
Kathiyawadi Shaak is more than just a dish; it is a celebration of regional flavors and culinary traditions. With its creamy texture and aromatic spices, it embodies the essence of Gujarati cuisine, making it a must-try for anyone looking to explore the rich tapestry of Indian cooking. Enjoy this comforting dish as a centerpiece for your next dinner gathering, and share the joy of cooking with your loved ones.
