Gathiya nu Shaak
A quick and delicious Gujarati curry where crispy chickpea flour noodles (gathiya) are simmered in a tangy, spicy yogurt-based gravy. A comforting meal ready in under 25 minutes!
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Yogurt Base
- b.In a medium bowl, whisk the curd and besan (gram flour) together until completely smooth and free of lumps.
- c.Gradually pour in 1 cup of water while continuing to whisk, creating a thin, uniform slurry. Set this mixture aside.
- 2
Step 2
- a.Temper Spices (Vaghar)
- b.Heat oil in a kadai or a deep pan over medium heat.
- c.Once the oil is hot, add the rai (mustard seeds). Wait for them to splutter, which should take about 30 seconds.
- d.Add the jeera (cumin seeds) and hing (asafoetida). Sauté for another 20-30 seconds until the seeds are fragrant.
- 3
Step 3
- a.Build the Gravy
- b.Add the ginger-green chili paste to the pan and sauté for about 1 minute until its raw aroma disappears.
- c.Reduce the heat to low. Slowly and carefully pour the yogurt-besan mixture into the pan, stirring continuously and vigorously to prevent the curd from splitting.
- d.Once fully incorporated, add the remaining 1 cup of water and mix well.
- 4
Step 4
- a.Simmer and Season
- b.Increase the heat to medium and bring the gravy to a gentle boil, stirring occasionally.
- c.As it begins to boil, add the turmeric powder, red chili powder, dhana jeeru powder, sugar, and salt.
- d.Stir well to combine all the spices. Allow the gravy to simmer for 5-7 minutes, until it thickens slightly and the flavors have melded together.
- 5
Step 5
- a.Final Assembly and Serving
- b.Just before serving, ensure the gravy is hot and simmering.
- c.Add the gathiya to the gravy. Stir gently to coat them.
- d.Cook for only 1-2 minutes. The gathiya should soften slightly but retain a bit of texture. Do not overcook.
- e.Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately with hot rotis or bhakri.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the yogurt gravy from curdling, ensure you stir it continuously on low heat while adding it to the hot pan.
- 2Add the gathiya just before serving. If added too early, they will become excessively soggy and dissolve into the gravy.
- 3Use a thick variety of gathiya like Bhavnagari or Tikha Gathiya. Thin sev will disintegrate almost instantly.
- 4The saltiness of gathiya can vary by brand. Add salt to the gravy cautiously and taste before adding more.
- 5Using slightly sour curd gives the dish its characteristic tangy flavor, which is balanced by the sugar or jaggery.
Adapt it for your goals.
Jain Version
For a no onion, no garlic, and no ginger version, simply omit the ginger-green chili paste. You can increase the amount of green chili if you still want the heat.
With TomatoesWith Tomatoes
For a different flavor profile, you can add 1 finely chopped tomato after the tempering step and cook until soft before adding the yogurt mixture.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add 1-2 tablespoons of fresh cream (malai) to the gravy at the end of the simmering process.
With VegetablesWith Vegetables
Add boiled and cubed potatoes or green peas to the gravy while it simmers to make the dish more wholesome.
Why this is on our healthy list.
Gut-Friendly Probiotics
The use of curd (yogurt) makes this dish a good source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
Good Source of Protein
Both besan (gram flour) and curd are rich in protein, making this a satisfying vegetarian dish that helps in muscle maintenance and provides sustained energy.
Aids Digestion
Spices like hing (asafoetida) and jeera (cumin seeds) are traditionally known in Ayurveda for their digestive properties, helping to reduce bloating and improve overall digestion.
Frequently asked questions
It is crucial to use a thick, savory variety of gathiya, such as Bhavnagari Gathiya or Tikha (spicy) Gathiya. Avoid using thin sev or nylon sev as they will dissolve into the gravy immediately.