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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!
Prepare Yogurt Base
Temper Spices (Vaghar)
Build the Gravy
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!
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 222.35 calories per serving with 6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer and Season
Final Assembly and Serving
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.
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.
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.
Add boiled and cubed potatoes or green peas to the gravy while it simmers to make the dish more wholesome.
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.
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.
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.
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.
There are three key steps: 1) Whisk the besan into the yogurt thoroughly to stabilize it. 2) Lower the heat of the pan before adding the yogurt mixture. 3) Stir continuously and vigorously as you pour the mixture in and until it comes to a gentle simmer.
You can prepare the gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat the gravy until it's simmering, and then add the gathiya just before you are ready to serve.
Gathiya nu Shaak is a moderately healthy dish. The yogurt and besan provide protein and probiotics. However, the gathiya itself is deep-fried, which adds fat and calories. It's best enjoyed in moderation as part of a balanced meal.
One serving of Gathiya nu Shaak (approximately 1 cup or 220g) contains around 300-350 calories, depending on the type of gathiya and amount of oil used.
This curry pairs wonderfully with traditional Gujarati breads like rotli (phulka), bhakri, or thepla. It can also be served with plain steamed rice.
This recipe goes great with these complete meals
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