Name: Kathiyawadi Kaju Gathiya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Cashews, whole, fried until golden; ½ cup Thick Spicy Sev, Bhavnagari Gathiya or thick sev; 1 Onion, finely chopped; 1 Tomato, pureed or very finely chopped; 5 Garlic, cloves, pounded into a paste with red chilli powder; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¾ tbsp Red Chilli Powder, pounded with the garlic; ½ tbsp Ground Coriander-Cumin Blend, dhana-jeeru; ¼ cup Buttermilk, adds a slight sourness to the gravy; 1½ tbsp Cooking Oil; ¾ cup Water; ½ tsp Salt, adjust carefully, gathiya is already salty

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Pound the garlic cloves and red chilli powder together securely in a mortar pestle with a few drops of water to create a fiery Kathiyawadi garlic paste.
Heat the oil in a pan. Fry the cashews until golden, then remove and set them aside.
In the same hot oil, introduce the cumin seeds and let them crackle. Add the finely chopped onions and sauté until they are deeply browned.
Incorporate the pounded garlic-chilli paste. Fry vigorously for a minute until the raw garlic aroma disappears and the oil turns a vibrant red.
Fold in the tomatoes, turmeric, and coriander-cumin powder. Cook down until the tomatoes are fully mushy and the oil actively separates from the masala.
Lower the flame safely and pour in the buttermilk while stirring constantly to prevent splitting. Cook gently for 2 minutes.
2 min
Add the measured water and salt. Bring the gravy up to a robust boil. It should look slightly thin right now to accommodate the gathiya later.
Add the fried cashews and simmer for 2 minutes. Turn off the heat. Only add the thick spicy sev (gathiya) directly into the serving bowl immediately before eating to retain the crunch.
2 min

How to tell it's done

Crunchy cashews and softened but highly textured chickpea noodles floating in a very spicy, slightly tangy red broth.

Getting it right

Tip

Gathiya is made of chickpea flour and will instantly absorb water and turn into mush if left in the hot gravy. Always serve it immediately so it retains a semi-crunchy texture.

What to serve it with

A rich, spicy highway dhaba favorite in Gujarat. Serve with hot Bajra Rotla, raw onions, and fried green chillies.

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