Gujarat Curries and Gravy Recipes

Here is a selection of Curry recipes from the state of Gujarat. Gujarat is known for its textiles especially, sarees. But many of us don't know that Gujarat has also its own and unique cuisine.One of the trademarks of Gujarat food is the sweet and sour taste due to the use of lime and sugar.

Many Gujaratis are staunch vegetarians and their food is tasty and nutrtious in its own right. This section was created to highlight some special Gujarati curry recipes. All of the recipes are tried and tested.Our favourites are....

Note: Most of the recipes require dhania-jeera powder. Prepare dhania-jeera powder by grinding a mixture of dhania and jeera in equal amounts.

2 big tomatoes
1/4 coconut
1 tblsp
poppy seeds
2 tblsps. curds
10 cashewnuts
1-inch piece ginger
4 flakes garlic
1 small onion
4 green chillies
1 small bunch coriander leaves
1 tsp. turmeric powder
1 tsp. each of dhaniajeera powder and garam masala
Salt, sugar and chilli powder to taste

500 grams pumpkin
2 tblsps, gram flour
1 small bunch coriander leaves
2 green chillies
1 tsp. ground cumin seeds
1 small piece ginger
A few sliced mint leaves salt and chilli powder to taste.
Raisins

Peel and grate the pumpkin. Squeeze out all the moisture and set aside. Grind ginger, chillies coriander and mint leaves coarsely. Mix with pumpkin along with all the filling ingredient with the exception of raisins. Knead the pumpkin mixture into a smooth mixture and form Into small and oblong-shaped balls around a raisin Deep fry to a golden brown colour and set aside Grind coconut, poppy seeds, ginger, garlic and onion to a paste. Heat 3 tblsps. oil and fry the ground paste till the oil floats to the top put In all the spices and fry briefly. Add tomatoes, sugar and curds and cook till dry. Put in the koftas mix well and cover with hot water. Cook over a gentle fire for 5 minutes. Serve garnished coriander leaves.

Brinjals - 1 Big or 3-4 small
1 tsp. dhaniajeera powder
1/2 tsp. garam masala
1/2 tsp pepper powder
1/2 tsp mango powder
Salt and chilli powder to taste

Cut the brinjal into half and each half into 3 slices. Make fine slits on the cut surface of each slice and then mix all the above spices and rub nicely on the slits. Heat 4 tblsps, oil and put the brinjals cut side down into the pan. Cover tightly and cook over a slow fire turning them occasionally till they are soft. Serve hot.

8 small brinjals
1 medium potato
1/4 coconut
1/2 inch piece ginger
2 green chillies
1 tsp. gram flour.

1 1/2 tsp. dhania jeera powder
1/2 tsp. garam masala
1/2 tsp. turmeric powder
Handful of coriander leaves
1 tblsp, roasted til.
25 grams each Lime juice
salt to taste

Wash and wipe the brinjals and cut into four hull way through. Peel and mince the potato. Grind the coconut finely. Slice the raisins. Grind together ginger, chillies and coriander leaves and mix with all the above ingredients with the exception of brinjals1, then stuff the mixture nicely into each brinjal. Heat 4 tblsps, oil and fry the brinjals gently for 5 minutes. Cover tightly and cook,without adding water till the brinjals are done.

2 tender corn cobs
1 cup beaten curds
1 tsp. cumin seeds
1-inch piece ginger
4 green chillies
A few sprigs coriander leaves
1 tsp. dhania jeera powder
1/2 tsp. each of garam masala
1/2 tsp turmeric powder
Salt and chilli powder to taste

Grind together chillies and ginger. Beat curd with 1 cup water till smooth. Grate the corn finely. heat 3 tbsps oil and add cumin seeds; when they stop popping put it in the corn and fry for 5 minutes, stirring it continuosly. put in all the spics, salt and ginger paste. Mix well and then put in the curds. Cover and cook till the raw smell of corn disappears. Sprinkle coriander leaves on top before serving.

2 glasses of sour buttermilk
2 tblsps. gram flour
1 tblsp. grated jaggery
1 tsp. dhaniajeera powder
1/2 tsp. turmeric powder
A few curry leaves
1/4 tsp. each of mustard, cumin and fenugreek seeds
1 small onion, minced
2 flakes garlic, crushed
1 small piece ginger, minced
3 green chillies, slit
2 red chillies, broken into bits
Salt to taste

Mix buttermilk with gram flour, salt and all the spices. Heat 2 tblsps oil and add mustard, cumin and fenugreek and red chillies and fry till the mixture turns brown. Add ginger, garlic, onion and curry leaves and cook till soft and almond coloured. Put in the buttermilk,curry leaves and the remaining ingredients and simmer gently over a slow fire for 10 minutes. Serve hot with rice.

1 cup sabudana
1/2 cup roasted and powdered groundnuts
1 tsp pounded cumin seeds
green chillies
2-4 coriander leaves for garnishing
salt to taste

Wash the sabudana thoroughly in water and then drain the water off. heat 3 Tbsps of oil, add chillies and put the rest of the ingredients except coriander leaves. Cover and cook over a slow fire till done (sabudana is cooked). Serve hot garnished with coriander leaves.

Bittergourds 250 gms
2 Tbsps. Gram flour
1 tblsp dhania- jeera powder
1 tsp turmeric powder
2 tblsps oil
salt, sugar and lime juice to taste.

Make slits halfway length wise through each of the bittergourd. Sprinkle liberally with salt along these slits. Set aside for 4 hours . after that squeeze out all the water. wash in water about 3 or 4 times . Now mix the rest of the ingredients and fill into the slits. Tie each bittergourds with threads to prevent the filling from falling out. Heat 4 tbsp of oil in a deep pan and fry the bittergourds gently for 5 minutes. Cover the pan and cook on low flame until the bittergourds are cooked. Serve hot with sauce.

Curries of Gujarat