, gram flour-based gathiya, and a medley of common spices.){kind=link}
Guvar gathiya nu shaak is a mildly spicy and flavorful curry crafted with guvar (cluster beans), gram flour-based gathiya, and a medley of common spices. In this adaptation of the traditional guvar dhokla nu shaak recipe, I opted to create the gathiya using gram flour (besan), cooking it in seasoned water, and subsequently incorporating it into the guvar sabzi. This dish is effortlessly prepared, exceptionally nutritious, and brimming with rich flavors. It pairs excellently with roti or bajra roti, making it a delightful choice. Give this recipe a try!
The key to making tasty Guvar gathiya nu shak at home are
- Firstly, choose fresh and green Guvar (cluster beans) for the sabzi, avoiding frozen ones that are generally dry and lack moisture. Additionally, cut them into medium-sized pieces to ensure the gravy flavor can penetrate the center part of the beans easily.
- I prepared gathiya with gram flour and regular spices. Also cook gathiya into flavored boiling water till it become double in size and soft.
- You can enhance the nutritional value of the sabzi by including other vegetables such as potatoes, carrots, and peas.
- Guvar gathiya nu shak tastes delicious when prepared with a slightly spicy and serve hot with roti.
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Recipe Video
Guvar gathiya nu shaak recipe | Guvar nu shak | Guvarfali ki sabzi
Ingredients
Guvar gathiya nu shaak
- 250 Gram guvar - cluster beans
- 4-5 tbsp oil
- ½ tsp ajwain
- Pinch of hing
- ½ tsp turmeric powder
- 8-10 garlic cloves
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp kitchen king masala
- ½ cup water or as required
- 1 tbsp kasuri methi
- ½ cup chopped onion
- 1 tsp ginger paste
- 2 chopped green chilli
- ½ cup tomato paste
- Salt to taste
- Prepared gathiya with flavored water
- 1 tsp lemon juice
- 1 tbsp jaggery
- Garnish with coriander leaves
For gathiya
- 1 cup gram flour - besan
- Salt to taste
- Pinch of hing
- ¼ tsp ajwain
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp sugar
- 1/8 tsp baking soda
- ½ tsp lemon juice
- 3 tbsp water or as required
- 1 tbsp + 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ¼ tsp methi dana
- Some curry leaves
- Pinch of hing
- 2 cup water
Instructions
- Wash guvar and dry it completely. Cut the head and tail (top and bottom parts) and discard them. Cut it into medium-sized pieces and chop all of them the same way.
- In a pan, add 4-5 tbsp oil. Add ½ tsp ajwain and a pinch of hing. Add guvar and fry it on medium to high flame till it is cooked 80-90%.
- Meanwhile, in a mortar-pestle, add 8-10 garlic cloves, a pinch of salt, and 1 tbsp Kashmiri red chilli powder. Crush it.
- Take out the ground paste into a mixing bowl. Add 1 tbsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp kitchen king masala, and ½ cup water. The masala paste is ready. Keep it aside.
- Now add ½ cup chopped onion into guvar and cook till the onion becomes translucent.
- Then add ½ cup tomato puree and salt to taste. Mix well and cook the puree till oil releases from its sides.
- Now add the prepared masala paste and 1 tbsp kasuri methi. Mix well.
- Cover and cook the sabzi on low flame for 5-7 minutes, allowing the masala to absorb into guvar.
- Meanwhile, in a mixing bowl, add 1 cup besan, salt to taste, a pinch of hing, ¼ tsp ajwain, 1 tsp red chilli powder, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp sugar, 1/8 tsp baking soda, ½ tsp lemon juice, and 1 tbsp oil. Mix well.
- Add 2-3 tbsp water and knead the dough. Now divide the dough into two equal parts and roll it into thin logs (refer to the video).
- Cut the logs into medium-sized pieces and keep them aside.
- Now in a pan, add 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, some curry leaves, and a pinch of hing. Saute it.
- Add 2 cups of water and salt. Bring it to a boil. Add the prepared gathiya into boiling water and cook till it becomes double in size; it requires 7-8 minutes.
- Now check the guvar sabzi; it should be cooked properly with the masala. Add the prepared gathiya with flavorful water and mix well.
- Add 1 tsp lemon juice and 1 tbsp jaggery. Mix well. Cover and cook the sabji for 3-4 minutes.
- Garnish with coriander leaves and serve guvar gathiya nu shaak with roti.
Notes
- Frying guvar in oil helps to retain its green color in the sabzi.
- Instead of water, you can add buttermilk to the masala paste.
- Masala paste enhances the taste of the sabji.
- Add tomato puree when guvar is 80-90% cooked; otherwise, guvar will not cook properly.
- Use very little water to knead the gathiya dough.
- Add gathiya to boiling water so it will retain its shape.
- Cook gathiya on medium-high flame for 7-8 minutes. Do not overcook it.
- Guvar gathiya nu shak taste great when it is prepared slightly spicy.
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