Kathiyawadi Gathiya Nu Shaak
A rustic gem from the heart of Gujarat, Kathiyawadi Gathiya Nu Shaak is the ultimate comfort dish that turns a humble snack into a wholesome curry. Crisp besan gathiya are simmered in a spicy, tangy tomato-onion gravy infused with garlic, green chilies, and traditional Kathiyawadi masalas. The soft-yet-firm gathiya soak up all the flavors, creating a delightful contrast of texture and taste. Best enjoyed piping hot with bajra rotla, crispy thepla, or even soft phulkas,...
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Ingredients
For tempering and curry base
oil2tbsp
cumin seeds1tsp
mustard seeds1tsp
asafoetida1pinch
curry leaves5sprigs
chopped onion1
ginger garlic paste1tbsp
roughly chopped tomato1
tomato puree2
For spices and flavoring
kashmiri red chilli powder1tsp
turmeric powder1tsp
salt1pinch
curd2tbsp
sugar1tsp
garam masala1pinch
masala gathiya1cup
chopped coriander leaves2tbsp
Nutrition (per serving)
Calories
80.0kcal (4%)
Protein
1.4g (2.76%)
Carbs
5.2g (1.89%)
Sugars
0.8g (1.6%)
Healthy Fat
5.5g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
How to make Kathiyawadi Gathiya Nu Shaak
Prepare the curry base
- Step 1
Heat oil in a pan and temper it with cumin seeds, mustard seeds, asafoetida, and curry leaves. Add the chopped onion and fry until translucent. Add ginger garlic paste and toss for a minute.
- Step 2
Add the roughly chopped tomato and tomato puree. Mix well. Add kashmiri red chilli powder, turmeric powder, and salt to taste. Cook until the oil separates.
Add curd and spices
- Step 1
Beat the curd and add it to the curry along with pinch of sugar. Mix well and cook until the oil separates again. Add a pinch of garam masala if desired.
- Step 2
Add the masala gathiya and chopped coriander leaves to the curry. Cover and cook on low flame for 2 minutes. Garnish with coriander leaves and serve hot with roti, bhakri, or phulka chapati.
Nutrition (per serving)
Nutrition (per serving)
Calories
80.0kcal (4%)
Protein
1.4g (2.76%)
Carbs
5.2g (1.89%)
Sugars
0.8g (1.6%)
Healthy Fat
5.5g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Masala gathiya can be substituted with plain gathiya if preferred.
Curd should not be sour and should be beaten well. Turn off the gas and add beaten curd so that it doesn't curdled the gravy.
Don’t overcook gathiya – Add them at the end and simmer for just 2–3 minutes. Overcooking makes them mushy and spoils the taste.
FAQS
Can I use plain gathiya instead of masala gathiya?
Yes, you can use plain gathiya, but masala gathiya adds extra flavor to the dish.
What can I serve this dish with?
Kathiyawadi Gathiya Nu Shaak pairs well with roti, bhakri, or phulka chapati.
Can I skip the curd in the recipe?
Curd adds creaminess and tanginess to the curry, but you can skip it if you prefer a lighter version.
How can I make this dish spicier?
You can increase the quantity of kashmiri red chilli powder or add green chillies for extra heat.
Is garam masala necessary for this recipe?
Garam masala is optional and can be added for an extra layer of flavor.
Is this recipe heavy or light?
It’s a comforting, medium-spicy curry – light on the stomach but full of bold flavors
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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