Easy Kathiyawadi Shaak Recipe Recipe

To begin making Kathiyawadi Shaak preparation guide, wash and finely chop the aubergines, keep it soaked in aqua until preparing further to avoid the oxidation.Roughly pulverize the peanuts in a mixer grinder and keep aside.bring to temperature fat in a cooking vessel on medium bring to temperature, toss in in the garlic and saute until it flavours the fat.

This will take about 2-3 mins.

toss in the onions and saute until the mixture turns golden brown.

This will take close to 5 mins. sieve the aqua from the aubergines and toss in it to the cooking vessel and toss together well. Let the aubergines prepare till 3/4th in its own moisture.toss in the red chilli, turmeric, cumin, coriander dusting seasoning and toss together well. toss in the crushed peanuts, essence with table salt and prepare until the aubergines are well cooked.Now, fluff up in the curd to velvety consistency and toss in it to the cooking vessel. Turn the bring to temperature to low, and toss together the whole mixture together.

This will avoid the curd to curdle.Let the mixture stew for 5 mins and switch off the bring to temperature.

decorate with coriander leaves.present the Kathiyawadi Shaak preparation guide along with Phulka, Gujarati Kadhi and Kachumber Salad for a delightful weeknight dinner.