About Me

Hello. I started this blog to write about what I do in my chosen profession : a housewife. Some day I might cook or bake something interesting and enlist my 2 year old to help, on another day I make something from scratch instead of buying it from the store and sometimes I craft with my daughter. Once in a while, we travel or have a fun day outside. I am also doing what I can to recycle and reduce waste. I am still learning all of this and documenting my journey through this blog

A special Gujarati meal - Chana bataka nu shaak (black chickpeas and potato curry), Gujarati Kadhi

I have a special place in my heart for gujarati food. Having tasted authentic home-cooked gujarati food, I have very high standards when it comes to eating gujarati food. In my experience, it is very difficult to get the gujju taste outside of Gujarat.
Although here in the US, gujarati food in Atlanta does come close to meeting my standards. I haven't tasted the food since a couple of years so I hope this still holds true.

Today's lunch thali of chana bataka nu shaak (black chickpeas and potato curry) and kadhi with rotis and rice is a special combo where everything goes so well together. These recipes make me feel I am back in Gujarat eating a homely meal.
Gujarati meal - Kadhi, chana bataka nu shaak, roti and rice
Chana Bataka nu Shaak

Black Chickpeas and potatoes are cooked in a sweet spicy gravy thickened with besan. The besan is a key ingredient to get the signature gujarati texture and taste to the gravy.

black chickpea and potato curry

3/4 cup dry kala chana
2-3 potatoes
1 tomato
2 cloves garlic
1 tbsp jaggery
1 tsp salt
1/4 tsp turmeric powder
1 dry red chilli
1/8 tsp chilli powder
1/8 tsp asafoetida
1 tbsp dhaniya-jeera powder
1/2 tsp garam masala
1 tbsp besan
  • Soak the kala chana overnight and pressure cook.
  • Heat 1 tbsp oil. Add asafoetida, dry red chilli, turmeric powder, chilli powder. Add the chopped potatoes. Saute for a few minutes.
  • Add the dhaniya-jeera powder, tomatoes and 1/4 cup water. Cover and cook till potatoes soften. (7-8 minutes)
  • Add the besan and mix well to avoid lumps. Add the cooked kala chana, salt, jaggery, garam masala and garlic.
  • Adjust water and cover and cook for 5 minutes.
A smooth, silky gravy is the hallmark of this sabzi. Make sure the besan is well blended. That is also why the usual tadka ingredients (mustard and cumin seeds) are avoided in this sabzi.

Gujarati kadhi

Gujarati kadhi is very popular almost all over India. I think it might be because it is the best type of kadhi there is. Cloves, fenugreek seeds and cinnamon are boiled in the yogurt base for a distinctive taste and a mouth-watering aroma.

Gujarati Kadhi

2 cups slightly sour yogurt
4 cups water
4 tbsp besan
3 tsp sugar
1 tsp salt
2 inch ginger, grated
1 green chilli
1 dry red chilli
4 cloves
1/4 tsp fenugreek seeds
3 small cinnamon pieces
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp asafoetida
6 curry leaves (optional)
1 cardamom pod powdered
  • Whisk together the yogurt, besan and water and keep aside.
  • Heat 1 tsp oil and 1 tsp ghee. Add the mustard seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and asafoetida.
  • Add the green and red chillies, curry leaves, ginger and a pinch of turmeric powder.
  • Add the yogurt mixture.
  • Add salt and sugar.
  • Let the kadhi come to a boil. Add the cardamom powder.
  • Reduce heat and simmer for 15-20 minutes to develop the flavor. Whisk every few minutes.
The flavors in the kadhi develop the more it sits. So plan on making the kadhi at least an hour before serving and reheat.