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Fiber-rich Val nu Shaak with soft rotli and fresh kachumber – a homestyle, energy-giving delight!

A classic Gujarati curry made with tender field beans (val), simmered in a tangy, spicy, and subtly sweet tomato-based gravy. This comforting dish is a staple in Gujarati households and pairs perfectly with hot rotis or rice.
Serving size: 1 cup

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 2 rotlis

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.
Serving size: 1.25 cup



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Fiber-rich Val nu Shaak with soft rotli and fresh kachumber – a homestyle, energy-giving delight!
This gujarati dish is perfect for dinner. With 642.37 calories and 22.75g of protein per serving, it's a high-fiber option for your meal plan.
Heat oil in a pressure cooker over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, and curry leaves. Sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the spice powders: turmeric, red chili powder, and coriander-cumin powder. Mix well and cook for one minute, stirring continuously.
Add the soaked and drained val beans, salt, and 2 cups of water to the cooker. Stir everything together to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, or for about 15 minutes, until the beans are completely tender. Allow the pressure to release naturally.
Once the pressure has subsided, open the cooker. Add the jaggery, kokum, and garam masala. Stir gently and simmer on low heat for 5 more minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve the Val nu Shaak hot with phulka roti, paratha, or steamed rice.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)