Dungri Gathiya nu Shaak is a delicacy from the Saurashtra region in Gujarat. It is known as Kathiyawadi food and is widely available in Kathiyawadi restaurants all across Gujarat. It is prominently made with onions and spring onions with a strong flavor of Garlic-Ginger. It is a simple curry recipe in which Bahavnagri soft Gathiya are added, giving the crunch to the recipe. It is enjoyed with Kathiyawadi thick Bhakhri or Bajra or Jowar rotla along with a glass of buttermilk and raw green chili.
Prep time: 10 M
Cook time: 15 M
2 and 1/2 cup onions
2 cup tomatoes
1 cup spring onions
2 tbsp ginger-garlic paste
5-6 curry leaves
2 and 1/2 tsp red chili powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala.
1 tsp cumin seeds
Pinch of asafetida
2 tbsp oil
Salt as per taste
Water as per requirement.
Green onion for garnishing
Coriander for garnishing
How to make Dungri Gathiya nu Shaak
Below are the ingredients that you need to get ready with before you start preparation.
In a skillet, take oil and heat it at low flame. Add cumin seeds, asafetida, curry leaves and let it splutter.
To it, add onions and cook them for a minute with continuous stirring.
Next, put the ginger-garlic paste into it and cook till the onions turn transparent and slightly brown.
Further, transfer chopped tomatoes to the above mixture, sprinkle a dash of salt, and mix it well.
Once tomatoes soften a little, add spices like red chili, turmeric, coriander powder, and garam masala.
Keep on stirring and cook the mixture until oil separates from the sides.
Finally, pour around 2 cups of water and spring onions. Add salt to taste and let it simmer for 8-10 minutes at a medium flame.
Note: If needed spicy, you can add extra spices at this stage.
You can adjust the water quantity of the curry as per your requirement. Make sure to keep space for Gathiya into it.
Enjoy spicy and flavorful Dungri Gathiya nu shaak with other Kathiyawadi food elements.