Kathiyawadi Alu Sabji Recipe: Spicy Green Onion and Potato Snack for Lunch

If you are tired of monotonous food consisting of simple dal, rice, and dry vegetables, it is time to bring a new Gujarati accent to your kitchen. We suggest preparing the famous Kathiyawadi Baingan from the Kathiyawad region in Gujarat, which is known for its tangy, spicy, and aromatic taste.

Kathiyawadi Ringan Nu Shak is a traditional hot Gujarati curry. It is made from small eggplants, sometimes with added potatoes, and simmered in a thick, nutty sauce made from peanuts, sesame seeds, garlic, and local spices. This dish is best served hot with millet bread (bajra).

Ingredients

The following components are required for preparation: 400 grams of small purple eggplants (ringan), medium-sized potatoes (batata), cut; ground peanuts, white sesame seeds, desiccated coconut powder, besan or ground gathi. Garlic paste, ginger paste, green chili paste, cumin seeds (rai), cumin (jeera), asafoetida (hing), Kashmiri chili powder, coriander-cumin powder, as well as a little palm sugar or regular sugar.

How to Prepare Kathiyawadi Baingan

First, prepare the spices: mix peanut powder, sesame seeds, coconut, spices, and garlic-ginger pastes with a little oil to form a thick binding paste. Then, carefully fill the stuffed eggplants and the sliced potatoes with this prepared mixture. Next, fry cumin seeds and cumin along with a small amount of asafoetida in hot oil, then add the stuffed vegetables and the remaining mixture. The dish is simmered by adding hot water for the sauce, covered, and cooked over medium heat or in a pressure cooker until tender.

What to Serve With

This spicy dish pairs excellently with millet or corn bread, as well as sorghum bakri, and is served with white butter and yogurt.

Although you have probably tried various types of pori, you may never have tried one made from rice flour. Today we will tell you a simple way to make crispy pori from rice flour, which is very easy to prepare. You have probably eaten wheat flour pori many times, but have you ever tried one made from rice flour? We will provide you with an easy recipe for making crispy rice flour pori. Its taste is especially good with vegetable ragout of potatoes and tomatoes or potatoes and pavla, and it can be made at any time—for breakfast, lunch, or dinner.

Let's learn how to make delicious rice flour pori and what ingredients you will need for this.

For preparation, you need: 2 cups of rice flour, 1 boiled potato, 1/2 teaspoon of cumin seeds, 1 finely chopped green pepper, 1 tablespoon of finely chopped cilantro, salt to taste, hot water as needed, and oil for frying.

First, take the rice flour in a large bowl. Add salt, cumin, finely chopped green pepper, cilantro, and mashed boiled potato, and mix thoroughly. Then gradually add hot water and knead the dough. It is important that the dough is neither too stiff nor too soft. After the dough is ready, cover it and leave it for about 10 minutes.

After that, grease your hands with a little oil and form small balls from the dough. Take one ball, lightly roll it out, and shape it into a pori. Prepare the rest of the balls in the same way.

Now heat the oil in a pan over medium heat. When the oil is well heated, place the pori one by one and fry on both sides until golden and crispy. Remove the finished pori and place them on a plate. Hot rice pori is served with potato ragout, chutney, or yogurt.

During the rainy season, many people feel like eating something hot and spicy. However, during fasting, consuming regular pakoras made from legume powder or wheat flour is forbidden, which sometimes causes boredom. If you are observing the fast in Savan and want to prepare something crispy and delicious, potato bhajis made with brown rice flour will be an excellent choice. This dish is not only very tasty but also healthy, as brown rice flour provides the body with a large amount of energy and nutrients.

For preparation, you will need: 2 large potatoes (cut into long, thin pieces), half a cup of brown rice flour (Buckwheat Flour), 2 tablespoons of Samak rice flour or singada flour for extra crispiness, 2-3 green chilies (finely chopped), 1 teaspoon of grated ginger, Sendha salt to taste, half a teaspoon of ground black pepper, half a teaspoon of roasted cumin, finely chopped cilantro, and water as needed to create a slightly thick mixture. For frying, use fasting oil or peanut oil.

First, peel the potatoes and cut them into thin, long slices, similar to fries or pakoras. These slices must be thoroughly washed with water and then dried on a cotton cloth to remove excess moisture. Next, place the cut potatoes in a large bowl. Add the brown rice flour, Samak rice flour, Sendha salt, ground black pepper, cumin powder, green chilies, ginger, and cilantro to this bowl. It is important to add water very carefully so that the flour evenly coats the potato pieces, while avoiding a too runny consistency.

Pour fasting oil or peanut oil into a pan over medium heat, and it should heat up well. Then, place the mixture in small portions into the hot oil. The heat level should be maintained at medium or high to ensure the bhajis are soft inside and perfectly crispy outside. After this, fry them until golden-brown and crispy. Remove the finished crispy bhajis and place them on a paper towel to drain excess oil. Serve them hot with fasting green chutney made from cilantro and mint, as well as tea.

To make the bhajis crispy, it is crucial to thoroughly dry the potatoes after cutting; otherwise, the mixture will become wet. It is also recommended not to leave the mixture for long after adding salt, as salt can cause liquid to leach out of the potatoes.