Gujarati Vegetarian Recipes

Aakha Ringan Bateta nu Shak Gujarati Eggplant and …

WEBFeb 26, 2021 · Add the peanut powder and roasted gram flour. Mix it well and let it cook.Add hot water and bring a curry to simmer. Next, add in …

1. Prep the vegetables, peanuts and roasted besan.
2. Wash and Rinse the eggplants and potatoes. Now make a cut in the eggplant from the center, but still keep it as a whole. I suggest to buy small Indian Aubergines/ Ravaiya. Add them to Cold water. Next Cut the baby Potatoes into two halves. Add the potatoes to the water as well.
3. Add roasted peanuts to a mixer jar. Crush them into powder form. In a pan, roast the besan until it smells nutty and keep it aside. If you want to skip this step, you can also use plain sev and crush it into powdered form.
4. Pulse the tomatoes into puree and keep it aside

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Undhiyu Recipe Surti Undhiyu » Dassana's Veg Recipes

WEBDec 15, 2022 · 2. In a bowl of water, peel, rinse and place the other vegetables – 10 to 12 baby potatoes, 1 medium sweet potato, 1.5 to 2 …

Rating: 4.9/5(20)
1. String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).
2. Take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.
3. Take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.
4. From the base, give a criss cross slit to the brinjals and stuff the masala in it. In the same way also, stuff the masala in the potatoes. If you want you can stuff the masala in the raw bananas also. Keep the stuffed veggies aside. Some stuffing masala will be left. Keep this aside.

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Gujarati Potatoes with Sesame Seeds – Bateta Nu Shaak

WEBJun 26, 2017 · Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze …

Rating: 5/5(8)
1. Heat oil in a large skillet at medium heat. When the oil is hot, mustard and cumin seeds and let them sizzle for 30 seconds. Add sesame seeds and cook them for half a minute or until they start to change color. Add ginger, garlic, chile and cook for a minute. Add the ground spices and mix and cook for a minute.
2. Add potatoes and salt and mix in. Cover and cook for 15 minutes. Stir once in between and add 1-2 Tbsp or so water to deglaze if needed.
3. Reduce heat to medium low and cook for another 10 minutes or until potatoes are tender and cooked through and starting to crisp on the edges. Garnish with cilantro and lemon juice. Garnish with toasted sesame seeds or coconut or chopped roasted peanuts and serve as a part of a meal with Dals/Curries, or make wraps with spiced beans/chickpeas, greens and chutneys of choice. .

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