Dungadiyu is one of the most unique kathiyawadi sabzi origins for Mahesana, Gujarat. It is a mix spicy shaak made with onion, tomatoes, green garlic and onion, cashews, papadi gathiya, and regular spices. ย It is easy, quick, and tastes delicious. Dungadiyu is served with bajri rotla, homemade butter, and jaggery to make a complete dish. Sometimes you are tired of having the same dishes all the time. You need change. That time make this spicy and tasty dungadiyu.
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Recipe videoย
Dungadiyu recipe | kathiyawadi style dungadiyu recipe | how to make onion sabzi
Ingredients
- 8-9 or 240 grm small size onion
- 4 or 240 grm tomatoes
- ยฝ cup crushed peanut
- 1 inch ginger
- 7-8 garlic cloves
- 2 tbsp kashmiri red chilli powder
- ยฝ tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp kitchen king masala
- 2 tsp jaggery
- 1 tsp dry mango powder
- 1 tsp pickle masala
- ยพ cup oil
- 1 tsp cumin seeds
- 2 cloves
- 2 dry red chilli
- 1 star anise
- 1 cup chopped green garlic
- 1 cup chopped green onion
- Salt to taste
- 2 chopped green chilli
- 3 tbsp curd
- ยผ cup cashew pieces
- ยฝ cup papadi gathiya
- Garnish with coriander leaves
Instructions
- Cut small onion into 4 equal pieces.
- In a mixture jar, add tomatoes and blend into a puree.
- Now, crush ginger and garlic. Add red chilli powder and mix well.
- Take grinded paste onto a plate, add peanut powder, turmeric powder, coriander powder, cumin powder, kitchen king masala, jaggery, dry mango powder and pickle masala. Mix well. Masala is ready.
- Heat oil in pan; add cumin seed, cloves, dry red chilli, and star anise. Sautรฉ for a minute.
- Add onion pieces and sautรฉ till it becomes slightly golden brown and soft.
- Add green garlic, green onion and salt. Cook till it becomes soft.
- Add masala and cook till it separates oil from the sides of the pan.
- Add tomato puree and mix well. Cover and cook it for 2-3 minutes.
- Then add green chilli and mix well.
- Now, add curd and mix continuously.
- Add the required water to adjust the consistency of the sabzi.
- Lastly, add cashew pieces and papadi gathiya. Mix well
- Garnish with coriander leaves and serve dungadiyu with bajri rotla.
Notes
- onion and tomato proportion should be equal in grams.
- masala gives dhaba-style color and flavor to dungadiyu.
- dry spices give a nice aromatic flavor to dungadiyu.
- cook onion till it becomes soft and slightly brown.
- curd gives a creamy texture to dungadiyu.
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