A delightful Gujarati mutton curry with a unique balance of sweet, sour, and spicy flavors. Tender mutton is slow-cooked in a tomato-onion gravy, creating a comforting and aromatic dish perfect with rotis or rice.
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Ghosht nu Shaak, Jowar no Rotlo and Kachumber Salad
Aromatic, protein-packed Ghosht nu Shaak with fiber-rich Jowar Rotlo. An energy-giving, soul-satisfying meal!
This gujarati dish is perfect for dinner. With 694.69 calories and 45.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Cumin Powder (Dhana Jeeru)
1.25 tsp Salt (or to taste)
2 cup Water (hot)
1 tbsp Jaggery (grated or powdered)
1 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat oil in a pressure cooker over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until the onions are deeply golden brown. This step is crucial for the flavor of the gravy.
2
Build the Masala Base
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil starts to separate at the edges.
Lower the heat and add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for another 2 minutes, stirring continuously to prevent burning.
3
Sear and Pressure Cook Mutton
Add the mutton pieces and the remaining salt to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, until it's browned on all sides.
Pour in 2 cups of hot water and stir well, scraping the bottom of the cooker to deglaze any flavorful bits.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle), then reduce the heat to medium-low.
Cook for 25-30 minutes (or about 6-7 whistles). Turn off the heat and allow the pressure to release naturally.
4
Finish the Curry
Carefully open the cooker. Check if the mutton is tender; it should easily pull apart with a fork. If not, pressure cook for another 5-10 minutes.
Stir in the grated jaggery and lemon juice. Simmer the curry without the lid for 3-5 minutes to allow the flavors to meld and the gravy to thicken slightly.
Turn off the heat and sprinkle the garam masala over the curry. Give it a final gentle stir.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve hot with Gujarati rotli, bhakri, or steamed rice.
284cal
7gprotein
47gcarbs
9gfat
Ingredients
250 g Jowar Flour (Also known as sorghum flour)
240 ml Hot Water (Use as needed, this is a starting amount)
1 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2
Knead Individual Portions
Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
Divide the kneaded portion into two equal smooth balls.
3
Shape the Rotlo
Dust your palms and a clean, flat surface with a little dry jowar flour.
Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4
Cook the Rotlo
Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
Carefully lift the rotlo and place it on the hot tawa.
After about 45-60 seconds, the color on top will change slightly. Flip it over.
Cook the second side for about a minute. You may see some brown spots.
Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
Flip it once on the flame to cook the other side for a few more seconds.
5
Serve
Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
Immediately apply a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
