Gujarati Shaak
Veg
Vegan
A catch-all term for Gujarati dry vegetable preparations — typically a seasonal sabzi (potato-peas, valor papdi, or raw banana) cooked with mustard, cumin, turmeric, jaggery, and coconut in the characteristic Gujarati sweet-sour-spicy balance.
Cuisines
Gujarati
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 10-12 | curry leaves |
| 1 cup | diced potatoes |
| 1 cup | chopped eggplant |
| 1 cup | chopped tomatoes |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 1 tablespoon | jaggery |
| 2 tablespoons | chopped fresh coriander |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds, asafoetida, and curry leaves, and sauté for a few seconds.
- 4 Add the diced potatoes and chopped eggplant. Stir well.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix to coat the vegetables with spices.
- 6 Cover the pan and cook for about 10 minutes, stirring occasionally, until the vegetables are partially cooked.
- 7 Add the chopped tomatoes and mix well.
- 8 Cover again and cook for another 10 minutes, or until the vegetables are tender.
- 9 Add garam masala and jaggery. Mix well and cook for another 2-3 minutes.
- 10 Garnish with chopped fresh coriander and serve hot.
Tips
For a variation, you can add other vegetables like peas or bell peppers.