Thursday, February 2, 2012
I thought of sharing this Gujarati shaak because the combination of valor(vaal papdi/ghevda) and shakkariyu (sweet potato/ratale) sounded very unique. Ajmo or owa is a mandatory ingredient for this recipe.
Vaalor-Shakkariya nu shaak
2 cups vaalor, strings removed, split and torn into 2" pieces
1 smallish sweet potato, peeled and cut, approx 2 cups pieces
salt to taste
1 tsp ginger-green chili paste
1 tsp coriander-cumin seed powder/dhaana jiru
1 tsp chili powder
3/4 cup water
1 tbsp oil
1/2 tsp ajmo/owa/ajwain/ajowan
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1. Rinse the vegetables. String vaalor, remove both ends, split and tear into 2" pieces. Set aside.
2. Peel sweet potatoes, cut into small pieces. Soak in water till ready to use.
3. Heat oil in a saucepan. Add the ingredients for tempering.
4. As they splutter, add vadies - if using. Fry for 1 minute.
5. Now add veggies, chili ginger paste, coriander cumin powder, chili powder. Saute for 2 minutes.
6. Add water. Bring to boil.
7. Switch the gas to low. Cover with a lid. Let it cook. Check from time to time to make sure water is not evaporated and veggies are not sticking to the bottom of the pan. Add more water if needed.
8. When vegetables are cooked, add salt to taste.
9. Add more water if you want gravy or let the water evaporate if you want a dry shaak.
10. Serve with rotla and athanu(pickle)
1. If desired, first fry vadies in oil, set aside and then add them to the simmering gravy. I skipped this step to avoid extra oil.
2. Sugar or jaggery is not needed since sweet potato is sweet enough. If you still desire more sweetness, you can always add some sugar/jaggery to taste.
3. Adjust chili ginger paste and red chili powder according to the desired heat/spice level.