A classic Gujarati homestyle curry featuring tender ridge gourd and soft potatoes. This simple shaak perfectly balances sweet, tangy, and spicy notes, making it a comforting meal with rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
178cal
4gprotein
25gcarbs
8g
Ingredients
500 g Ridge Gourd (Scrape ridges, peel lightly, and chop into 1-inch pieces)
2 medium Potatoes (Peeled and cubed into 1-inch pieces)
2 medium Tomatoes (Finely chopped)
2 tbsp Peanut Oil (Or any neutral vegetable oil)
0.75 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
1 tsp Ginger-Green Chili Paste (Adjust to your spice preference)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Homestyle Turi Patata with soft phulkas and cool dahi – a gut-friendly and perfectly spiced comfort food.
This sindhi dish is perfect for dinner. With 602.64 calories and 20.15g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Red Chili Powder (Kashmiri or regular, adjust to taste)
1.5 tsp Coriander-Cumin Powder (Also known as Dhana-Jeeru)
1.5 tsp Jaggery (Grated, or substitute with sugar)
1 tsp Salt (Or to taste)
0.5 cup Water (Use 1/4 cup for pressure cooker, 1/2 cup for pan)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prep Vegetables: Wash the ridge gourd and potatoes thoroughly. Lightly scrape the sharp ridges of the gourd, then chop it into 1-inch pieces. Peel and cube the potatoes to a similar size. Finely chop the tomatoes and prepare the ginger-green chili paste.
2
Temper Spices (Vaghar): Heat oil in a 3-liter pressure cooker or a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter for about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
3
Sauté Aromatics and Vegetables: Add the ginger-green chili paste and sauté for 30 seconds. Add the cubed potatoes and sauté for 2-3 minutes until they are lightly coated with oil. Then, add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy.
4
Add Spice Powders: Lower the heat and add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for about 1 minute, ensuring the spices don't burn.
5
Combine and Cook: Add the chopped ridge gourd, salt, and grated jaggery. Stir everything together until well combined. Now, choose your cooking method:
For Pressure Cooker: Add 1/4 cup of water. Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
For Pan/Kadai: Add 1/2 cup of water. Cover with a lid and simmer on low-medium heat for 15-20 minutes, stirring occasionally, until both the potatoes and ridge gourd are tender. Add a splash more water if the curry becomes too dry.
6
Garnish and Serve: Once cooked, open the lid. Gently mash a few pieces of potato and ridge gourd against the side of the pot to slightly thicken the curry. Garnish with freshly chopped coriander leaves. Serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
