Name: Gujarati Fulevar Vatana Nu Shaak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 175 g Cauliflower, fulevar, cut into small florets; ½ cup Green Peas, vatana, fresh or frozen; ½ Tomato, finely chopped; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander-Cumin Blend, dhana-jeeru, essential for Gujarati flavor; ½ tbsp Jaggery, crushed; 1 tbsp Cooking Oil; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat oil in a wide pan. Add mustard seeds and cumin seeds, letting them splutter to release their aroma.
Lower the heat slightly and add asafoetida (hing) followed immediately by the chopped tomatoes. Sauté until the tomatoes turn soft.
Add turmeric, red chilli powder, and coriander-cumin powder (dhana-jeeru). Mix well with the tomatoes.
Add the cauliflower florets, green peas, and salt. Toss everything thoroughly so the vegetables are completely coated in the red masala.
Sprinkle water over the vegetables to create steam. Cover the pan with a tight lid.
Cook on low heat for 12-15 minutes, stirring once halfway through. Do not overcook; the cauliflower should be tender but retain a slight crunch.
12–15 min
Once cooked, add the crushed jaggery. Toss gently for 2 minutes until the jaggery melts and creates a glossy coating over the sabzi.
2 min
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Perfectly intact, tender-crisp cauliflower florets and sweet pops of peas glazed in a shiny, sweet, and moderately spicy dry masala.

Getting it right

Tip

Avoid adding onions or garlic to this dish. The authentic 'Shaak' relies on the classic Gujarati combination of Jaggery, Dhana-Jeeru, and Asafoetida to flavor the vegetables.

What to serve it with

An everyday staple that shines when eaten with thin Gujarati Rotlis (Phulkas), Dal, and a side of Kachumber.

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