Gujarati Ghar Ka Khana | Fada ni Khichdi, Batata Nu Shaak & More!

PANCHKUTIYU SHAAK

A traditional Gujarati mixed vegetable curry made with seasonal veggies, sweet-spicy coconut masala, and golden fried methi muthiyas. A wholesome, festive dish that brings comforting flavours to every bite!


INGREDIENTS:

Vegetables:
• 2 cups bottle gourd (cubed)
• 2 cups ridge gourd (cubed)
• 2 cups brinjal (cubed)
• 2 cups potatoes (cubed)
• 2 cups green peas

For Coconut Masala:
• 3 cups freshly grated coconut
• 1 cup chopped coriander
• 1 tbsp red chilli powder
• ¾ tsp turmeric powder
• 1 tsp garam masala
• 4–5 tsp sugar
• Salt to taste
• Juice of 1 lemon

Tempering:
• 3–4 tbsp oil
• 1 tsp mustard seeds
• ¼ tsp hing
• 1 cup water (for cooking vegetables)


For Muthiya:
• 1 bunch fresh methi leaves (finely chopped)
• ¾ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander seed powder
• 1 tsp cumin (jeera) powder
• 1 tbsp ginger paste
• Salt to taste
• 1½ cups wheat flour
• 1½ cups gram flour (besan)
• Approx. 2 cups water (to bind and knead dough)
• Oil (for frying)


METHOD:

1. Prepare the Masala:
In a bowl, mix grated coconut, coriander, red chilli powder, turmeric, garam masala, sugar, salt, and lemon juice. Set aside.

2. Cook the Vegetables:
Heat oil in a deep pan. Add mustard seeds and let them splutter, then add hing.
Add the chopped vegetables and green peas. Season lightly with salt, add water, mix well, cover, and cook on medium flame for 10–12 minutes.

3. Make the Muthiyas:
In a large bowl, combine methi leaves with all the spices, salt, and flours.
Gradually add water to form a soft dough. Shape into small balls and deep-fry in hot oil over low flame for 4–5 minutes or until golden and cooked through. Drain and set aside.

4. Combine & Finish:
Once the vegetables are cooked, add the prepared coconut masala and the fried muthiyas.
Mix gently, cover, and let it simmer on low to medium flame for another 5–7 minutes to let the flavours blend.



FADA NI KHICHADI

A hearty and nourishing one-pot meal made with daliya (cracked wheat), moong dal, and vegetables. Tempered with ghee, spices, and curry leaves — this Gujarati-style khichdi is comfort food at its best.


INGREDIENTS:

• 3 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp hing
• 4 dry red chillies
• 2 sprigs curry leaves
• 1 cup moong dal (washed)
• 2 cups daliya (cracked wheat)
• ¾ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tsp garam masala powder
• 1 tbsp ginger paste
• Salt to taste
• 1 cup carrots (chopped)
• 1 chopped potato
• 1 cup green peas
• 2 tomatoes (finely chopped)
• 6 cups water (for pressure cooking)

METHOD:

• Heat 3 tbsp ghee in a pressure cooker.
• Add 1 tsp mustard seeds, 1 tsp cumin seeds, and let them splutter.
• Add ¼ tsp hing, 4 dry red chillies, and 2 sprigs of curry leaves. Sauté briefly.
• Add 1 cup washed moong dal and 2 cups of daliya (cracked wheat).
• Mix well for 1–2 minutes.
• Add ¾ tsp turmeric, 1 tbsp red chilli powder, 1 tsp garam masala, and 1 tbsp ginger paste.
• Stir to coat everything evenly.
• Add 1 cup chopped carrots, 1 chopped potato, 1 cup green peas, and 2 finely chopped tomatoes.
• Mix well to combine.
• Pour in 6 cups of water and add salt to taste.
• Give it a final stir.
• Pressure cook for 3 whistles on medium flame.
• Let the pressure release naturally, then fluff and serve hot.




BATATA NU SHAAK

A simple, flavourful Gujarati potato curry cooked with whole spices, fennel, ginger, and green chillies. Perfect with puris or rotis — it’s spicy, aromatic, and made in minutes.

INGREDIENTS:

• 1 tbsp fennel seeds
• 1 tsp cumin seeds
• 2 bay leaves
• 1” cinnamon stick
• 5 cloves
• 4 green chillies (slit)
• 1 tbsp grated ginger
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• ¼ cup water (to cook the masala)
• Salt to taste
• 6 medium-sized potatoes (boiled, peeled, cubed – 1”)
• 3 tbsp oil
• ½ cup chopped coriander

METHOD:

• In a mortar & pestle, coarsely crush 1 tbsp fennel seeds and 1 tsp cumin seeds. Set aside.
• Heat 3 tbsp oil in a pan.
• Add 2 bay leaves, 1” cinnamon stick, and 5 cloves. Let them release their aroma.
• Add the crushed fennel-cumin mix, 4 slit green chillies, and 1 tbsp grated ginger. Sauté briefly.
• Add ½ tsp turmeric and 1 tbsp red chilli powder.
• Pour in ¼ cup water to prevent burning and cook until the masala thickens and becomes aromatic.
• Add 6 medium-sized boiled and cubed potatoes (1” cubes).
• Season with salt and mix gently to coat the potatoes in masala.
• Add ½ cup chopped fresh coriander.
• Cover and cook on medium-low flame for 4–5 minutes for flavors to meld.





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