Gathiya nu Shaak
A homestyle Gujarati curry where crunchy gathiya softens in a lightly spiced yogurt and besan gravy. It comes together quickly and tastes especially good with the sweet, tangy balance that makes Gujarati shaak so comforting.
For 4 servings
- mix · ~3 min
Whisk the yogurt mixture.
1.Add yogurt, chickpea flour, and 3 cups water to a bowl.2.Whisk until completely smooth with no lumps.3.Mix in salt, turmeric powder, red chili powder, and jaggery. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds, asafoetida, curry leaves, green chili, and ginger.4.Cook for 30 to 40 seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - simmer · ~8 min
Cook the gravy.
Pour the whisked yogurt mixture into the pan and stir continuously for the first 2 to 3 minutes so it does not split. Bring it to a gentle simmer, then cook until the gravy slightly thickens.
TIPStir often once the yogurt goes into the pan to keep the gravy smooth. - simmer · ~3 min
Add the gathiya and finish the shaak.
Add the broken gathiya and simmer for 2 to 3 minutes until just softened but not mushy. Turn off the heat and stir in lemon juice.
TIPAdd gathiya near the end so it keeps some bite in the gravy. - garnish
Garnish with coriander leaves.
- serve
Serve hot with rotli or bhakri.
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 until fully lump-free before heating, or the gravy can turn grainy.
- 2Keep the flame at medium-low after adding the yogurt mixture and stir for the first few minutes to prevent splitting.
- 3Use slightly sour yogurt if you want a more traditional sweet-tangy Gujarati balance.
- 4Add the gathiya only in the last 2 to 3 minutes so it softens without dissolving into the gravy.
- 5If the shaak thickens too much as it sits, loosen it with a splash of hot water before serving.
- 6Taste after adding lemon juice; the final sweet-sour-salty balance is what makes this dish shine.
- 7Serve immediately once gathiya is just tender, because it continues to absorb gravy off the heat.
Adapt it for your goals.
Low-oil
Use less oil for the tempering and a good nonstick pan; you still get the mustard-cumin aroma with a lighter finish.
spicierSpicier
Increase green chilies and red chili powder for a sharper heat that balances the sweet jaggery and tangy yogurt.
kadhi style thinnerKadhi-style-thinner
Add a little extra water and simmer slightly longer for a looser, more pourable shaak that pairs well with rice.
veganVegan
Swap the yogurt for a plain unsweetened plant yogurt that can handle cooking, keeping the besan for body and stability.
Why this is on our healthy list.
Protein from Besan and Yogurt
Chickpea flour and yogurt add satisfying protein, making the gravy more filling than a plain spiced curry base.
Digestive Spice Support
Ginger, cumin, asafoetida, and curry leaves are traditionally used to make rich or gram-flour-based dishes feel easier to digest.
Balanced Sweet-Tangy Profile
The yogurt, lemon juice, and a little jaggery create a rounded flavour, which can make a simple meal feel satisfying with modest oil.
Frequently asked questions
Usually the heat was too high or the mixture was not stirred enough at the start. Whisk the yogurt with besan well and keep the simmer gentle.
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