Kathiyawadi Shaak Recipe
Kathiyawadi Shaak Recipe is a spicy and nutty Gujarati style sabzi made with aubergines cooked in a peanut based gravy. Best served with phulkas for a simple weekday meal.
Kathiyawadi Shaak Recipe is a spicy and nutty aubergines cooked in a groundnut based gravy. We have used the green aubergines, however you can use any available. The gravy is made using a lot of garlic, groundnut, red chilli powder which is a speciality of the Kathiyawad Cuisine. The addition of curd adds a slight tartness and balances the spiciness of the dish. Since the shaak is pretty spicy, it is paired with a bland or mildly spiced gujarati kadhi.
If you like this recipe, you can also try other Kathiyawadi recipes such as
- 300 grams Small Green brinjal (green aubergine) , finely chopped
- 15 cloves Garlic , finely chopped
- 2 Onions , finely chopped
- 1 cups Roasted Peanuts (Moongphali)
- 2 cups Curd (Dahi / Yogurt)
- 1 tablespoon Red Chilli powder
- 2 tablespoons Coriander Powder (Dhania)
- 2 teaspoons Cumin powder (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Garam masala powder
- 1 tablespoon Coriander (Dhania) Leaves , for garnish
- 1 tablespoon Oil
How to make Kathiyawadi Shaak Recipe
To begin making Kathiyawadi Shaak Recipe, wash and finely chop the aubergines, keep it soaked in water until cooking further to avoid the oxidation.
Roughly crush the peanuts in a mixer grinder and keep aside.
Heat oil in a pan on medium heat, add in the garlic and saute until it flavours the oil. This will take about 2-3 minutes. Add the onions and saute until the mixture turns golden brown. This will take close to 5 minutes.
Drain the water from the aubergines and add it to the pan and mix well. Let the aubergines cook till 3/4th in its own moisture.
Add the red chilli, turmeric, cumin, coriander powder and mix well. Add the crushed peanuts, season with salt and cook until the aubergines are well cooked.
Now, whisk in the curd to smooth consistency and add it to the pan. Turn the heat to low, and mix the whole mixture together. This will avoid the curd to curdle.
Let the mixture simmer for 5 minutes and switch off the heat. Garnish with coriander leaves.