Learn Bhatia cooking
Ambri ja Vagharayla ChokhaTempered tamarind rice
Batata VaraSpiced potato balls (Aloo Bonda)
Batatay ji PoathPotato soup
Besan SaagGram flour curry (with optional pakodis or ghantias)
Bhareliyoun Foffa MirchiyounStuffed green capsicum
Bhatia Kadhi, Gujarati styleToovar-dal-water kadhi with drumstick and okra
Bhay Batatay jo SaagLotus stem and potato vegetable
Bhay GutterLotus stem and potato in coriander gravy
Bhey ja PakoraLotus stem fritters (chutney-sandwiched)
Charranh / ChannaChickpea curry
ChiblaroBhatia vegetable pulao
Dahi ji KadiCurd curry
Dar PakwanSpiced chana dal with crisp fried flatbread
Dodakiyon jo Tikho Saag / Dudhi Moonga ji DarSpicy bottle gourd with split green gram
Guvar jo SaagCluster bean vegetable
Guvar Vadi jo SaagCluster beans with fried lentil dumplings
Kutchi Bhatia KadhiMoong-water kadhi loaded with vegetables
Kutchi Bhatia Kadi, no-dal versionBesan-water kadi with lachko moong dal
LobiaSpiced black-eyed peas
Lobiya SamosaSpiced cowpea samosas
Marriary jo Tikho SaagSpicy green amaranth
Masalay piyo SaagMixed vegetable curry
Mithi ChutneyTangy tamarind and date chutney
Miyan jo SaagApple gourd vegetable
OsamanThin sweet-sour dal broth
OsanGreen gram & vegetable curry
Pan Gobi jay Saag ja ChokaCabbage vegetable rice
Pappad Vanghar jo SaagPoppadum & aubergine curry
Phool Gobi / Pan Gobi jay Saag ji TikkiCauliflower or cabbage patties
Phulka Sev Batata PuriPhulka chaat with potato and sev
Phulkan jo SaagLeftover phulka cooked as a spiced saag
Phulkay ji KhichadiLeftover phulka porridge
Poath ja ParathaParatha made with lentil curry
Poath ji CurryTempered leftover lentil curry
SaagbiriLentil samosas
Sacho SaagRed rice flour curry
Singhi Batatay jo SaagDrumsticks with potato curry
Tariyo DudhiyoFried bottle gourd vegetable
Tee Dali Poath/Maghamethi PakorasFritters made from leftover lentil curries
Teedali PoathThree-lentil curry
Tikhi FarayunFried spiced aubergine
Tindoraan jo SaagRound gourd vegetable
Toorain jo Saag TarayloFried ridge gourd (or zucchini)
Toorain jo Saag TikhoSpiced ridge gourd (or zucchini) with green gram
Tuk ja KoftaDouble-fried potatoes in a spiced gravy
Ufri Khichadi / Maghamethi MuthiaSteamed dumplings made from khichadi or maghamethi
Vanghar Batatay ja SaluraAubergine and potato dry vegetable
Vanghar jo BhartoSmoked aubergine mash
Vari Vanghar jo SaagFried lentil dumplings with aubergine
Vatana Tamatay jo SaagSpiced peas, tomato and potato curry
Kitchen skill 15 of 15
Sour and sweet
Khatto: sour
Many Bhatia curries are gently sour. The sourness comes from kokum flowers, tamarind, ambeli (sun-dried raw mango), amchur (mango powder), curd, tomato or lime, and it is usually balanced with a little sugar or jaggery. A vegetable can even be cooked four ways: mitho (sweet), tikho (spicy), taraylo (fried) or khatto (sour).
How each one goes in
- Kokum flowers go in whole with the liquid. When eating, they are usually set aside on the plate.
- Tamarind is soaked in warm water, squeezed and strained. It’s the tamarind water that goes in.
- Ambeli (dried raw mango) cooks in the curry; amchur is usually stirred in near the end.
- Taste, then balance: a little jaggery or sugar takes the edge off a sharp tang.
You’ll know it’s right when
- Sour, sweet and spicy all come through; no one taste takes over.
Watch out for
- Adding all the sourness at once. Add it gradually and taste.
Tips
- Soak tamarind in warm water to draw out the most extract and get a smoother paste.
- Add a little jaggery if the kokum tang feels too sharp.
Practise it
On the path to learning Bhatia cooking.
More recipes that use it 50
Ambri ja Vagharayla ChokhaTempered tamarind riceBatata VaraSpiced potato balls (Aloo Bonda)Batatay ji PoathPotato soupBesan SaagGram flour curry (with optional pakodis or ghantias)Bhareliyoun Foffa MirchiyounStuffed green capsicumBhatia Kadhi, Gujarati styleToovar-dal-water kadhi with drumstick and okraShow 44 more
Bhay Batatay jo SaagLotus stem and potato vegetableBhay GutterLotus stem and potato in coriander gravyBhey ja PakoraLotus stem fritters (chutney-sandwiched)Charranh / ChannaChickpea curryChiblaroBhatia vegetable pulaoDahi ji KadiCurd curryDar PakwanSpiced chana dal with crisp fried flatbreadDodakiyon jo Tikho Saag / Dudhi Moonga ji DarSpicy bottle gourd with split green gramGuvar jo SaagCluster bean vegetableGuvar Vadi jo SaagCluster beans with fried lentil dumplingsKutchi Bhatia KadhiMoong-water kadhi loaded with vegetablesKutchi Bhatia Kadi, no-dal versionBesan-water kadi with lachko moong dalLobiaSpiced black-eyed peasLobiya SamosaSpiced cowpea samosasMarriary jo Tikho SaagSpicy green amaranthMasalay piyo SaagMixed vegetable curryMithi ChutneyTangy tamarind and date chutneyMiyan jo SaagApple gourd vegetableOsamanThin sweet-sour dal brothOsanGreen gram & vegetable curryPan Gobi jay Saag ja ChokaCabbage vegetable ricePappad Vanghar jo SaagPoppadum & aubergine curryPhool Gobi / Pan Gobi jay Saag ji TikkiCauliflower or cabbage pattiesPhulka Sev Batata PuriPhulka chaat with potato and sevPhulkan jo SaagLeftover phulka cooked as a spiced saagPhulkay ji KhichadiLeftover phulka porridgePoath ja ParathaParatha made with lentil curryPoath ji CurryTempered leftover lentil currySaagbiriLentil samosasSacho SaagRed rice flour currySinghi Batatay jo SaagDrumsticks with potato curryTariyo DudhiyoFried bottle gourd vegetableTee Dali Poath/Maghamethi PakorasFritters made from leftover lentil curriesTeedali PoathThree-lentil curryTikhi FarayunFried spiced aubergineTindoraan jo SaagRound gourd vegetableToorain jo Saag TarayloFried ridge gourd (or zucchini)Toorain jo Saag TikhoSpiced ridge gourd (or zucchini) with green gramTuk ja KoftaDouble-fried potatoes in a spiced gravyUfri Khichadi / Maghamethi MuthiaSteamed dumplings made from khichadi or maghamethiVanghar Batatay ja SaluraAubergine and potato dry vegetableVanghar jo BhartoSmoked aubergine mashVari Vanghar jo SaagFried lentil dumplings with aubergineVatana Tamatay jo SaagSpiced peas, tomato and potato curry