Gujarati-style Gyaho Curry

Ingredients

In this Gujarati adaptation of Gyaho, we replace the traditional Japanese ingredients like soy sauce and mirin with Gujarati spices and flavors. The original Gyaho is typically made with meat, but we have transformed it into a vegetarian delight by using chickpeas and mixed vegetables. The addition of tamarind pulp and jaggery gives it a unique Gujarati touch, balancing the flavors and adding a hint of sweetness. We alse have the original recipe for Gyaho, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 cup (150g) mixed vegetables (carrots, peas, potatoes, etc.) 1 cup (150g) mixed vegetables (carrots, peas, potatoes, etc.)
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 tablespoon jaggery (unrefined cane sugar) 1 tablespoon jaggery (unrefined cane sugar)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 9g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute until fragrant.
4. 4.
   Add tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. 6.
   Add the mixed vegetables and cook for a few minutes until they are slightly tender.
7. 7.
   Add the cooked chickpeas and mix well.
8. 8.
   Stir in tamarind pulp, jaggery, and salt. Simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with steamed rice or Gujarati breads like roti or puri.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before using to remove excess sodium. If using dried chickpeas, soak them overnight and cook until tender before adding to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
• Adjust the sweetness by adding more or less jaggery according to your taste preference.
• To enhance the flavors, let the curry simmer for a longer time on low heat.
• Serve the curry with a side of pickles or yogurt for a refreshing contrast.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Gujarati-style Gyaho Curry hot with steamed rice or traditional Gujarati breads like roti or puri. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Gujarati-style Gyaho Curry in a vibrant serving dish, allowing the rich colors of the curry and vegetables to shine through. Serve with a side of steamed rice or bread, and garnish with a sprig of fresh cilantro for an appealing touch.