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A quick and tangy Gujarati curry where crispy chickpea flour noodles (ganthiya) are simmered in a yogurt-based gravy. A beloved comfort food that comes together in under 25 minutes, perfect with hot rotis.
For 4 servings
Prepare the yogurt slurry. In a mixing bowl, whisk the curd and besan together until completely smooth and free of lumps. Gradually whisk in 1 cup of water to create a thin, uniform mixture. Set this aside for later.
Make the tempering (Tadka). Heat oil in a kadai or a deep pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Immediately add the cumin seeds, hing, and curry leaves, and sauté for about 30 seconds until fragrant.
Sauté the aromatics. Add the finely chopped onion to the pan and cook for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-green chili paste and cook for another minute until the raw aroma disappears.
Build the gravy base. Add the finely chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir well and cook the spices for 1 minute, allowing them to release their flavors.
Simmer the curry. Reduce the heat to low. Slowly pour the prepared yogurt-besan slurry into the pan, stirring continuously and vigorously to prevent the curd from curdling. Add the remaining 1 cup of water, sugar (if using), and garam masala. Bring the gravy to a gentle boil, then lower the heat and let it simmer for 5-7 minutes, until it thickens slightly and the raw taste of besan is gone.
Add the ganthiya. Just before serving, turn off the heat. Gently fold the ganthiya into the hot gravy. Let them soak for only 1-2 minutes; they should soften slightly but still retain a bit of a bite.
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A quick and tangy Gujarati curry where crispy chickpea flour noodles (ganthiya) are simmered in a yogurt-based gravy. A beloved comfort food that comes together in under 25 minutes, perfect with hot rotis.
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 346.22 calories per serving with 9.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve. Garnish with fresh, finely chopped coriander leaves. Serve immediately with hot rotis, bhakri, or thepla to enjoy the best texture.
Omit onion and ginger. You can add a pinch more hing and use grated bottle gourd (dudhi) for body, adding it along with the tomatoes.
Add 1-2 tablespoons of fresh cream (malai) along with the yogurt slurry for a richer, creamier gravy.
Add quick-cooking vegetables like green peas or chopped bell peppers along with the tomatoes for extra nutrition and texture.
Besan (chickpea flour) and curd are good sources of plant-based protein, which is essential for muscle repair and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and improving immunity.
Spices like turmeric, cumin, and coriander are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
A single serving of Ganthiya nu Shaak (about 1 cup) contains approximately 350-450 calories. The exact count depends on the type of ganthiya and the amount of oil used in the preparation.
It's a moderately healthy dish. The gravy, made from yogurt and besan, is nutritious, providing protein and probiotics. However, the ganthiya is a deep-fried snack, which adds significant fat and calories. It's best enjoyed in moderation as a comfort food.
Yes, you can prepare the gravy (up to step 5) a day in advance and store it in the refrigerator. When ready to eat, reheat the gravy until it's hot, and then add the ganthiya just before serving to ensure they remain crisp.
Curdling usually happens when cold yogurt is added to a very hot pan or if the heat is too high. To prevent this, always lower the heat to a minimum before adding the yogurt-besan slurry and stir continuously and briskly until the gravy comes to a gentle simmer.
While it changes the dish entirely, you can use sev (thin chickpea flour noodles) to make 'Sev Tameta nu Shaak'. Alternatively, you can add fried besan dumplings (gatta) for a similar texture, which results in a dish similar to 'Gatte ki Sabzi'.