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.
Preparation time:For 2 - 10 minsFor 4 - 15 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
Energy (kcal) 470 Fat 17g of which saturates 4g Carbohydrates 63g of which sugars 7g Protein 15g Salt 3.69g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
For 2 (For 4)
Garlic Clove: 1 (2)
Ginger: 1 piece (2 pieces)
Onion: 1 (2)
Potato: 2 (4)
Okra: 300g (600g)
Savoury Tarka Spice Mix: 1 sachet (2 sachets)
Gujarati Spice Blend: 1 pod (2 pods)
Garam Masala: 1 pod (2 pods)
Roti Breads: 4 (8)
Lime Pickle: 1 pod (2 pods)