Gujarati cooking traditionally involves four elements: flatbread, dal, rice and shaak, a term for all manner of dry and saucy vegetable dishes. While the other elements rely on year-round staple foods, it’s shaak that shows off the creativity, improvisation and feel for seasonal produce that marks out great Gujarati food. This bhinda batata nu shaak, or okra & potato fry, begins with a simple tempering of whole spices and ramps up to our full-on Gujarati spice mix. It’s a playfully elaborate blend of 7 spices, including fine coconut powder and a dash of garam masala— a delightful preview of the greater kick of garam stirred in before serving.
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For 2 - 40 minsFor 4 - 45 mins