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–+ servings

Guvar gota nu shak | guvar muthia nu shak | guvarfali ki sabzi

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

For kathiyawadi garlic chutney

  • 7 to 8 cloves Garlic
  • 1 tbsp Red chilli powder
  • A pinch Salt

For masala paste

  • 1 tbsp garlic chutney
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 tsp Sugar

For gota

  • 1 cup Coriander leaves
  • 1 cup Besan
  • 1 tsp green chilli-ginger-garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • As per taste Salt
  • 1 tsp Sugar
  • 1/8 tsp baking soda
  • 1 tsp Lemon juice
  • 1 tbsp Oil
  • 2-3 tbsp water

For guvar gota nu shak

  • 250 grm guvar
  • 4 tbsp Oil
  • 1 tsp Ajwain
  • A pinch Hing
  • Few Curry leaves
  • 2 nos Green chillies
  • 1 tsp Ginger paste
  • ½ tsp Turmeric powder
  • Prepared masala paste
  • 1/2 cup Tomato puree
  • Salt to taste
  • 1 cup Hot water
  • Prepared gota
  • 1 tsp Lemon juice
  • Few Corianders leaves

Instructions

  • Wash and cut 250 grams of guvar into medium-sized pieces.
  • Now, in a pressure cooker, add 4 tbsp oil, 1 tsp mustard seeds, 1 tsp ajwain, a pinch of hing, some curry leaves, 2 green chillies, and 1 tsp ginger paste. Sauté it.
  • Then add ½ tsp turmeric powder and mix well. Add the chopped guvar and fry it in the oil on medium-high flame.
  • Meanwhile, in a mortar and pestle, add 7–8 garlic cloves, 1 tbsp red chilli powder, and a pinch of salt. Crush it. Kathiyawadi garlic chutney is ready.
  • Add the prepared chutney into a mixing bowl. Add 1 tsp Kashmiri red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala, 1 tsp sugar, and some water. Mix well. The masala paste is ready.
  • Add the prepared masala paste to the guvar and sauté till the oil releases from the sides.
  • Then add ½ cup tomato purée and salt. Mix well, cover the cooker with the lid, and sauté until the oil releases from the sides, forming the gravy.
  • Meanwhile, in a mixing bowl, add 1 cup chopped coriander leaves, 1 cup besan, 1 tsp green chilli-ginger-garlic paste, ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste, 1 tsp sugar, 1/8 tsp baking soda, 1 tsp lemon juice, and 1 tbsp oil. Mix well. Add 2–3 tbsp water and knead a medium-soft dough for gota.
  • Now slightly grease your hands with oil and make small-sized gota. Keep them aside.
  • Then check the gravy; once the oil releases from the sides, add 1 cup hot water. Mix well. When the gravy starts boiling, add the gota to it. Do not stir.
  • Cover the pressure cooker and cook the sabji on high flame for 2 whistles.
  • When the pressure releases naturally, open the lid and add 1 tsp lemon juice and some coriander leaves.
  • Guvar Gota Nu Shaak is ready. Serve it with roti or rice and aamras.

Notes

  1. Cut guvar into medium-sized pieces.
  2. Frying guvar in oil gives a crispy coating to its outer layer, which enhances its taste in the sabji.
  3. Adding water to the masala helps it puff up and prevents the masala from burning in the oil.
  4. The masala paste gives a dhaba-style taste to the sabji.
  5. Tomato puree adds thickness to the sabji gravy.
  6. The proportion of coriander leaves and besan should be equal. You can use methi leaves instead of coriander leaves.
  7. Knead a medium-soft dough for gota.
  8. Add gota to the boiling gravy so it retains its shape.
  9. Guvar gota nu shak taste great when it prepared slightly spicy and serve hot.