Kathiyawadi Shaak Recipe
Description:
Kathiyawadi Shaak is a flavorful and spicy Gujarati dish, featuring aubergines cooked in a groundnut-based gravy. The green brinjal (aubergine) is traditionally used, but you can substitute with any variety available. The gravy combines garlic, roasted peanuts, red chili powder, and other aromatic spices that are signature to the Kathiyawadi cuisine. The addition of curd balances the heat with a touch of tartness. Since this shaak is quite spicy, it pairs beautifully with a mild or slightly spiced Gujarati kadhi, making for a delightful and balanced meal.
Cuisine: Gujarati
Course: Dinner
Diet: Vegetarian
Ingredients
- 300 grams Small Green Brinjal (Green Aubergine), finely chopped
- 15 cloves Garlic, finely chopped
- 2 Onions, finely chopped
- 1 cup Roasted Peanuts (Moongphali)
- 2 cups Curd (Dahi / Yogurt)
- 1 tablespoon Red Chilli Powder
- 2 tablespoons Coriander Powder (Dhania)
- 2 teaspoons Cumin Powder (Jeera)
- 1 teaspoon Turmeric Powder (Haldi)
- 2 teaspoons Garam Masala Powder
- 1 tablespoon Fresh Coriander (Dhania) Leaves, for garnish
- 1 tablespoon Oil
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Instructions
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Prepare the Aubergines: Wash and finely chop the green brinjals. Soak them in water to prevent oxidation until you’re ready to cook.
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Crush the Peanuts: Roughly crush the roasted peanuts using a mixer grinder and set them aside.
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Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped garlic and sauté until it infuses the oil with its aroma, about 2-3 minutes. Then add the finely chopped onions and sauté until they turn golden brown, approximately 5 minutes.
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Cook the Aubergines: Drain the soaked aubergines and add them to the pan. Stir well and cook until the aubergines soften, releasing their moisture.
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Add Spices: Stir in the red chili powder, turmeric powder, cumin powder, and coriander powder. Mix thoroughly.
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Add Peanuts and Cook: Add the crushed peanuts, season with salt, and cook until the aubergines are tender and cooked through.
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Add the Curd: Whisk the curd to a smooth consistency and gently add it to the pan. Lower the heat to prevent curd from curdling. Mix everything together and let it simmer for 5 minutes.
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Finish and Garnish: Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve this spicy Kathiyawadi Shaak with Phulka, Gujarati Kadhi, and a refreshing Kachumber Salad for a wholesome and satisfying Gujarati dinner.
