Ganthiya nu Shaak
A comforting Gujarati curry where crunchy ganthiya softens in a light, tangy gram flour gravy. It comes together quickly with everyday spices and tastes especially good with rotli or thepla.
For 4 servings
- mix · ~3 min
Whisk the besan and yogurt mixture.
1.Add besan and yogurt to a bowl.2.Whisk until smooth with no lumps.3.Pour in 1 cup water and mix to a thin slurry. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, curry leaves, green chili, and ginger.4.Cook for 30 seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - saute · ~3 min
Cook the spices and slurry.
1.Add turmeric powder, red chili powder, and coriander powder to the pan.2.Pour in the besan-yogurt slurry right away and stir well.3.Add the remaining 2 cups water, jaggery, and salt.4.Mix until the gravy looks smooth.TIPStir as soon as the slurry goes in so the besan does not catch at the bottom. - simmer · ~7 min
Simmer the gravy until slightly thick.
Bring the curry to a gentle simmer and cook, stirring often, until the raw taste of besan is gone and the gravy lightly coats the spoon.
- simmer · ~3 min
Add the ganthiya and finish the shaak.
Add ganthiya and simmer for 2 to 3 minutes so it softens a little but still keeps some bite. Stir in lemon juice.
TIPAdd ganthiya near the end; if it sits too long, it turns overly soft. - garnish
Garnish with coriander leaves.
- serve
Serve hot with rotli or thepla.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt and besan completely smooth before heating, or the gravy can turn grainy.
- 2Use low to medium heat after adding the yogurt slurry so it stays smooth and does not split.
- 3Stir the pan often while simmering; besan settles fast and can stick to the bottom.
- 4Add ganthiya only in the last 2 to 3 minutes so it softens without becoming mushy.
- 5If the shaak thickens too much after adding ganthiya, loosen it with a splash of hot water.
- 6Taste before the final lemon juice, since ganthiya and yogurt both affect the salt and tang balance.
- 7This is best eaten fresh, because the ganthiya keeps absorbing gravy as it sits.
Adapt it for your goals.
Kadhi-style
Make it slightly thinner and a bit more tangy with extra yogurt for a more kadhi-like version that pairs especially well with rice.
spicierSpicier
Add more green chili or a little extra red chili powder if you want a sharper heat against the sweet jaggery and sour yogurt.
no onion no garlicNo-onion-no-garlic
This recipe is already suitable for cooks avoiding onion and garlic, making it a simple satvik-style Gujarati comfort dish.
veganVegan
Swap the yogurt for a plant-based sour yogurt and check that the ganthiya is vegan, for a dairy-free version with similar tang.
Why this is on our healthy list.
Chickpea-Based Satisfaction
Besan and ganthiya are made from gram flour, which adds plant-based protein and makes the curry more filling than a plain gravy.
Digestive Spice Support
Ginger, cumin, asafoetida, and curry leaves are classic Gujarati tempering ingredients that bring aroma and can make a rich dish feel lighter.
Balanced Sweet-Tangy Profile
Yogurt, lemon juice, and a little jaggery create the characteristic Gujarati balance, helping the dish taste rounded rather than heavy.
Frequently asked questions
Usually the heat was too high or the yogurt was not whisked well with besan first. Keep the flame moderate and stir continuously after adding the slurry.
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