Dahi Dungdi nu Shaak

Name: Dahi Dungdi nu Shaak
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tsp oil; 15 garlic cloves; 1/2 tsp jira; 1 tsp Kashmiri chilli powder; 1/4 tsp salt; 4 onions; 4 tomatoes; 2 tsp oil; 1 tsp jira; 1/2 tsp ginger-chilli paste; 1 tsp kasuri methi; 8-10 curry leaves; 1/2 tsp haldi; 1 tsp dhaniajira powder; 1 tsp Kashmiri chilli powder; 1/2 tsp gaam masala; 1 cup curd at room temperature; 1/2 cup hot water; 1 cup Bhavnagari ghathiya; 1/4 cup coriander

Bina Anjaria @bina_anjaria_123

Try this shaak when vegetables are not available at home.
This is my family's favourite shaak.
So i have served it on International Day od Families.

Bina Anjaria @bina_anjaria_123

Try this shaak when vegetables are not available at home.
This is my family's favourite shaak.
So i have served it on International Day od Families.

Saved

Ingredients

30 minutes

4 servings

For Lasaniyu:
3 tspoil
15garlic cloves
1/2 tspjira
1 tspKashmiri chilli powder
1/4 tspsalt
For Vegetables:
4onions
4tomatoes
Other Ingredients:
2 tspoil
1 tspjira
1/2 tspginger-chilli paste
1 tspkasuri methi
8-10curry leaves
1/2 tsphaldi
1 tspdhaniajira powder
1 tspKashmiri chilli powder
1/2 tspgaam masala
1 cupcurd at room temperature
1/2 cuphot water
1 cupBhavnagari ghathiya
1/4 cupcoriander

Saved

Steps

30 minutes

1

For Lasaniyu: Heat oil add garlic. When golden, switch off gas. Cool it a bit. Now add in jira.
2

Add in chilli powder and salt. Cool and pound this,(sans the oil) using a mortar and pestle. Keep the oil aside for later use.
3

Pound the Lasaniyu a bit coarsely. Ready all the vegetables and other ingredients.
4

For the Shaak: In 2tsp oil add in jira, hing and ginger-chilli paste. Saute for 30 seconds. Add in kasuri methi and curry leaves.
5

After 30 seconds add in onions and saute them well for 5-6 minutes. Now add in tomatoes, masalas, salt and mix.
6

Now after 2-3 minutes, add in Lasaniyu and the Lasaniyu oil kept aside. Mix and cook until oil separates. Switch off gas. Cool this a bit. Add in hurned curd.
7

Mix and switch on gas. Keeping gas flame slow, stir and cook the curd. Keep stirring on slow flame to avoid lumps formation of the curd. Once oil separates add in some hot water. Now before serving mix in the ghatiya.
8

Mix and serve immediately. I have served it with thepla, green chilli and buttermilk. Enjoy with family. Happy Cooking😊!!