Kathiyawadi Batata Nu Shaak Recipe by Vidyutaa Kashyap
Batata Nu Shaak Batata Nu Shaak #mysterybox1 Bataata Nu Shaak is what a potato gravy vegetable is called in Gujarati. This is a very delicious vegetable which we learnt from our Gujarati neighbour many years back. The use of crushed roasted groundnuts gives it a unique flavour and being a no onion no garlic recipe, it can be relished by even those who refrain from having onions and garlic! Pooja M. Pandit Batata Vadas Batata Vadas You can adjust chillies & garlic as per your taste. As the main taste depends on chilli & garlic. Sanam Merchant/Rachna Chadha Kantola Nu Shaak Kantola Nu Shaak #goldenapron 13 Kantola Nu Shaak is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free. Swapna Kathiyawadi Varaliyu Kathiyawadi Varaliyu #goldenapron This is traditional kathiyavadi main course. It's steamed vegetables in gravy.. Varal means steam and as the veggies are steamed the name derives..Worth trying.. Leena Mehta Chili Sambal Chili Sambal As an Indonesian, we often eat with chili sambal. I like to make a lot of it in a batch, keep it in my fridge and eat it with anything (like fried chicken, fried fish), or use it as seasoning or enhance other food to make it spicy (like soup or fried rice). Ratih Wulandari Batata Nu Shaak Batata Nu Shaak #mysterybox1 Bataata Nu Shaak is what a potato gravy vegetable is called in Gujarati. This is a very delicious vegetable which we learnt from our Gujarati neighbour many years back. The use of crushed roasted groundnuts gives it a unique flavour and being a no onion no garlic recipe, it can be relished by even those who refrain from having onions and garlic! Pooja M. Pandit Batata Nu Shaak Batata Nu Shaak #mysterybox1 Bataata Nu Shaak is what a potato gravy vegetable is called in Gujarati. This is a very delicious vegetable which we learnt from our Gujarati neighbour many years back. The use of crushed roasted groundnuts gives it a unique flavour and being a no onion no garlic recipe, it can be relished by even those who refrain from having onions and garlic! Pooja M. Pandit Batata Vadas Batata Vadas You can adjust chillies & garlic as per your taste. As the main taste depends on chilli & garlic. Sanam Merchant/Rachna Chadha Batata Vadas Batata Vadas You can adjust chillies & garlic as per your taste. As the main taste depends on chilli & garlic. Sanam Merchant/Rachna Chadha Kantola Nu Shaak Kantola Nu Shaak #goldenapron 13 Kantola Nu Shaak is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free. Swapna Kantola Nu Shaak Kantola Nu Shaak #goldenapron 13 Kantola Nu Shaak is a stir fry dish made with Kantola (Teasel gourd or spiny gourd) along with onions, and spices. It is dry veg dish and goes well with Dal, Rice, Roti. It also goes well with thepla, bhakri or rotla. It is vegan. Skip adding asafoetida to make it gluten free. Swapna Kathiyawadi Varaliyu Kathiyawadi Varaliyu #goldenapron This is traditional kathiyavadi main course. It's steamed vegetables in gravy.. Varal means steam and as the veggies are steamed the name derives..Worth trying.. Leena Mehta Kathiyawadi Varaliyu Kathiyawadi Varaliyu #goldenapron This is traditional kathiyavadi main course. It's steamed vegetables in gravy.. Varal means steam and as the veggies are steamed the name derives..Worth trying.. Leena Mehta Chili Sambal Chili Sambal As an Indonesian, we often eat with chili sambal. I like to make a lot of it in a batch, keep it in my fridge and eat it with anything (like fried chicken, fried fish), or use it as seasoning or enhance other food to make it spicy (like soup or fried rice). Ratih Wulandari Chili Sambal Chili Sambal As an Indonesian, we often eat with chili sambal. I like to make a lot of it in a batch, keep it in my fridge and eat it with anything (like fried chicken, fried fish), or use it as seasoning or enhance other food to make it spicy (like soup or fried rice). Ratih Wulandari