Kathiyawadi Shaak Recipe
A vegetarian Gujarati Recipes recipe with small green brinjal (green aubergine) - finely chopped, cloves garlic - finely chopped, onions - finely chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation
small green brinjal (green aubergine) - finely chopped(300 grams)cloves garlic - finely chopped(15)onions - finely chopped(2) - 2
Roughly crush the peanuts in a mixer grinder and keep aside
roasted peanuts (moongphali)(1 cups) - 3
Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil
cloves garlic - finely chopped(15) - 4
This will take about 2-3 minutes
- 5
Add the onions and saute until the mixture turns golden brown
onions - finely chopped(2) - 6
This will take close to 5 minutes
- 7
Drain the water from the aubergines and add it to the pan and mix well
- 8
Let the aubergines cook till 3/4th in its own moisture
- 9
Add the red chilli, turmeric, cumin, coriander powder and mix well
red chilli powder(1 tablespoon)tablespoons coriander powder (dhania)(2)teaspoons cumin powder (jeera)(2)turmeric powder (haldi)(1 teaspoon)teaspoons garam masala powder(2)coriander (dhania) leaves - for garnish(1 tablespoon) - 10
Add the crushed peanuts, season with salt and cook until the aubergines are well cooked
roasted peanuts (moongphali)(1 cups) - 11
Now, whisk in the curd to smooth consistency and add it to the pan
curd (dahi / yogurt)(2 cups) - 12
Turn the heat to low, and mix the whole mixture together
- 13
This will avoid the curd to curdle
curd (dahi / yogurt)(2 cups) - 14
Let the mixture simmer for 5 minutes and switch off the heat
- 15
Garnish with coriander leaves
tablespoons coriander powder (dhania)(2)coriander (dhania) leaves - for garnish(1 tablespoon) - 16
Serve the Kathiyawadi Shaak Recipe along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner
Rate this recipe
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Kathiyawadi Shaak Recipe
A vegetarian Gujarati Recipes recipe with small green brinjal (green aubergine) - finely chopped, cloves garlic - finely chopped, onions - finely chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation
small green brinjal (green aubergine) - finely chopped(300 grams)cloves garlic - finely chopped(15)onions - finely chopped(2) - 2
Roughly crush the peanuts in a mixer grinder and keep aside
roasted peanuts (moongphali)(1 cups) - 3
Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil
cloves garlic - finely chopped(15) - 4
This will take about 2-3 minutes
- 5
Add the onions and saute until the mixture turns golden brown
onions - finely chopped(2) - 6
This will take close to 5 minutes
- 7
Drain the water from the aubergines and add it to the pan and mix well
- 8
Let the aubergines cook till 3/4th in its own moisture
- 9
Add the red chilli, turmeric, cumin, coriander powder and mix well
red chilli powder(1 tablespoon)tablespoons coriander powder (dhania)(2)teaspoons cumin powder (jeera)(2)turmeric powder (haldi)(1 teaspoon)teaspoons garam masala powder(2)coriander (dhania) leaves - for garnish(1 tablespoon) - 10
Add the crushed peanuts, season with salt and cook until the aubergines are well cooked
roasted peanuts (moongphali)(1 cups) - 11
Now, whisk in the curd to smooth consistency and add it to the pan
curd (dahi / yogurt)(2 cups) - 12
Turn the heat to low, and mix the whole mixture together
- 13
This will avoid the curd to curdle
curd (dahi / yogurt)(2 cups) - 14
Let the mixture simmer for 5 minutes and switch off the heat
- 15
Garnish with coriander leaves
tablespoons coriander powder (dhania)(2)coriander (dhania) leaves - for garnish(1 tablespoon) - 16
Serve the Kathiyawadi Shaak Recipe along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner
Rate this recipe
