You are currently viewing Indian Gujarati – Matter Bateta, Bhindi Masala, Gujarati Dahl, Sombharo, Chapati’s, Rice, Coriander Chutney

Indian Gujarati – Matter Bateta, Bhindi Masala, Gujarati Dahl, Sombharo, Chapati’s, Rice, Coriander Chutney

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We hope you enjoyed your evening cookery class with Nina from The Spice Yard. Nina, being Gujarati herself, has eaten this food all her life and has learnt to cook it through generations of teachings from aunties, grandmothers and her mother.

Matter Bateta (Potato & Pea Curry)

Ingredients – Serves 1

Diced Potato250 G
Vegetable Oil1 tbs
Cumin Seeds1 tsp
Mustard Seeds1 tsp
Coriander Ground1/2 tsp
Cumin Ground1/2 tsp
Tumeric Powder1/4 tsp
Grd Kashmirian Chilli Or Chilli Powder1/4-1/2 tsp
Fresh Garlic Crushed1/2 clove
Frozen Peas40 G
Plum Tomatoes Pureed2 tbsp
Salt1/2 tsp
Sugar (Optional)1/2 tsp
Water300 ml
1/2 Fresh Lemon1/2
Fresh Corianderhandful

Method

Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium
Add Cumin Seeds And Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You
Add Garlic And Stir Immediately To Prevent Burning
Add Potatoes And Stir, Then Add All The Dry Spices, Including Half Of The Salt And Ensure Potaoes Are Coated
Turn Heat Down And Place The Lid On For 5-7 Mins
Stir Again And Add A Little Water To Prevent The Potatoes From Sticking
Once The Potatoes Are Cooked But Not Mushy Add The Tomato Puree And More Water, About 200 Ml
Allow To Cook For A Further 3-4 Mins
At This Stage, Taste And Add More Salt Or Chilli Powder If Needed.
Add The Peas And Juice Of A Lemon To Your Required Taste, You Can Add Sugar If You Prefer Your Curries Sweeter
Give The Curry One Final Stir And Garnish With Chopped Coriander Before Serving

Bhindi Masala (Okra & Pepper Curry)

Ingredients – Serves 1

Okra/ Ladies Fingers/Bhindi200G
Vegetable Oil1 1/2 tbsp
Sliced Onions1/2 Med Onion
Cumin Seeds1 tsp
Mustard Seeds1 tsp
Coriander Ground1/2 tsp
Cumin Ground1/2 tsp
Tumeric Powder1/4 tsp
Grd Kashmirian Chilli Or Chilli Powder1/4-1/2 tsp
Sliced Peppers70 G
Plum Tomatoes Pureed2 tbsp
Salt1/2 tsp
Water100 ml
Fresh Corianderhandful

Method

Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium
Add Cumin Seeds And Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You
Add The Sliced Onions And Add Half The Salt, Allow To Soften But Not Caramelise
Add The Okra And Peppers And Stir, Then Add All The Dry Spices, Ensure Everything Is Coated
Turn Heat Down And Place The Lid On For 5-7 Mins
Stir Again And Add A Tiny Amount Of  Water To Prevent The Okra From Sticking To The Base Of The Pan
Once The Okra Is Cooked Add The Tomato Puree Or Fresh Tomatoes And A Little More Water
Allow To Cook For A Further 3-4 Mins
At This Stage, Taste And Add More Salt Or Chilli Powder If Needed.
Give The Curry One Final Stir And Garnish With Chopped Coriander Before Serving

Gujarati Dahl (Split Pigeon Pea Lentils)

Ingredients – Serves 1

Toovar Dahl (Pre Soaked & Cooked)100G
Vegetable Oil2-3 tbsp
Dried Red Chilli1
Cumin Seeds1 tsp
Asoefitida Powder1/4 tsp
Fresh Curry Leaves3-4
Coriander Ground1/2 tsp
Cumin Ground1/2 tsp
Tumeric Powder1/4 tsp
Grd Kashmirian Chilli Or Chilli Powder1/4-1/2 tsp
Plum Tomatoes Pureed2 tbsp
Fresh Grated Ginger1 tsp
Chopped Fresh Green Chilli1/2
Jaggery (Grated)1 inch piece
Salt1/2 tsp
Water100 ml
Fresh Corianderhandful
Juice Of Fresh Lemon1/2
Cashew Nuts/ Plain Peanuts (Optional)2-3

Method

Wash And Soak Toovar Dahl In Warm Water Overnight If Possible Or For As Little As 30 Mins
Either Cook Dahl With Water And A Pinch Of Salt In A Pressure Cooker/Instant Pot As Per The Manufacturers Instructions Or Boil In A Pan Of Salted Water For 30-35 Mins Until Cooked
Use A Stick Blender To Blend The Dahl And Boiled Water, Then Run The Dahl Through A Sieve.
Discard Whats Left In The Sieve.
Heat Oil In A Pan On A High Heat, Then Turn The Heat Down To Medium
Add Dried Red Chilli, Cumin Seeds, Asoefitida And Curry Leaves, Place Lid On To Prevent The Spices Spluttering At You
Immediately Add The Blended Plum Tomatoes
Then Add All The Dry Spices, Salt, Ginger And Green Chillies
Turn Heat Down And Place The Lid On For 4-5 Mins
Once The Oil Has Separated From The Tomato To Leave A Concentrated Tomato Paste The Base Sauce Is Ready
Add The Sieved Dahl Gently To The Tomato Mixture And Give It A Good Stir. At This Stage Add Nuts If You Want To.
Allow To Cook On A Low To Medium Heat For A Further 4-5 Mins Or Til It Comes To A Simmer
Add The Grated Jaggery And A Squeeze Of Lemon And Allow To Simmer For A Further 1-2 Mins
Now Taste And Add More Salt, Jaggery Or Lemon To Your Rquired Taste.
If The Dahl Becomes Too Thick Add Water And Taste Again
Garnish With Chopped Coriander Before Serving In A Bowl Or Pour Over Rice

Sombharo (Gujarati Slaw)

Ingredients – Serves 1

Vegetable Oil1 tbsp
Mustard Seeds1/2 tsp
Asfoetida Powder1/4 tsp
Shredded Cabbage100G
Grated Carrots50G
Fresh Whole Green Chilli1
Turmeric Powder1/4 tsp
Salt1/4 tsp
Juice Of Fresh Lemon1/2
Chopped Fresh CorianderHANDFUL

Method

Heat Oil In A Pan On A High Heat
Take The Chilli And Make A Slit Lengthways, Without Splitting The Ends Of The Chilli
Add Mustard Seeds, Place Lid On To Prevent The Spices Spluttering At You
Once The Mustard Seeds Begin To Pop, Add The Asofeotida, Immediately Followed By The Green Chilli And The Lid!
Swirl The Pan Around So The Chilli Infuses The Oil
Add The Cabbage And Carrots And Then The Turmeric And Salt
Give The Sombharo A Really Good Stir To Ensure The Spices Coat All Of The Cabbage
Cook For 1-2 Minutes And Turn Down The Heat If It Starts To Stick
Add A Plentiful Squeeze Of Lemon And A Final Stir, Take Off The Heat And Taste
Add More Salt Or Lemon If Needed 
Add Coriander, Stir And Serve. Ensure The Whole Green Chilli Is Placed On Top As A Garnish Or Discard

Chapati’s

Ingredients 

 MAKES 16MAKES 4 
VEGETABLE OIL55 ml15 ml
WHOLEMEAL CHAPATI FLOUR500 g125 g
HOT/WARM WATER250 ml60 ml

Method

Take A Handful Of Flour Out And Set Aside In A Plate Or Bowl
Add Oil To The Remaining Flour And Mix In To Achieve A Breadcrumb Like Consisitency
Now Add Hot Water Gradually Till You Get A Dough That Soft, Pliable But Not Too Wet. Leave Asdie For 30 Mins Covered
Heat A Frying Pan On A Med To High Heat
Knead The Dough So It Has A Smooth Surface And Bounces Back, Divide Into 4-6 Equal Quantities
Take Each Small Amount And Roll It Between The Palms Of Your Hands To Create A Smooth Ball Of Dough
Dip The Ball Into The Loose Flour Previously Set Aside And Place On A Chopping Board Or Worktop Surface
Squash The Dough Ball Down With Your Fingers And Roll Gently, Pick Up The Dough Dip It In The Loose Flour And Roll Again
Each Time Slightly Turn The Dough To Create A Round Flat Pancake/Chapatti
Take The Chapatti And Place It In The Hot Frying Pan. Wait For Small Bubbles To Rise And Then Using A Spatula Lift The Chapatti And Flip Onto The Other Side
Allow This Side To Cook And Flip Again, Then Gently Take It From The Frying To A Plate. Spread Ghee/Butter Or Marge Over The Hot Chapatti
Repeat Steps 6 To 11 Until You Have Used All The Dough

Rice

Ingredients 

Vegetable Oil1 tsp
Basmati White Rice450g
Green Cardamom Pods5-6

Method

Gently Wash The Rice Around 5 Times In Cold Water. This Will Help To Remove Some Starch And Give You Perfect Fluffy Rice.
Leave The Rice To Soak In A Bowl Of Cold Water For 30-40 Minutes. Give It A Final Rinse
Add Water To The Rice So That It Is An Inch Above The Rice In The Pan And Boil. Add A Pinch Of Salt And Throw In Cardamom Pods
Cover The Pan With A Lid And Leave On A Low/Medium Heat For 10-15 Mins. Check The Rice After 10 Minutes. If It Is Almost, But Not Quite Done, Turn The Heat Off And Put The Lid Back On For A Further 5 Minutes. The Rice Will Finish Cooking In The Steam.

Coriander Chutney

Ingredients 

Fresh Corianderwhole1/2 BUNCH (50G)
Sugarground1/2 tsp
Fresh Gingerwhole1/4 tsp
Fresh Garlicwhole1/2 tsp
Fresh Green Chilli (Optional)1/4 tsp
Saltwhole1/2 tsp
Corianderground1/4 tsp
Cuminground1/4 tsp
Lemon Juiceliquid1/4 lemon
Water60-100 ml
Dessicated Coconutflakes2 tbsp

Method

Blend all ingredients to a smooth paste.

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