Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Gujarati Kadha

Traditional 5. Gujarati Kadha recipe

🧺 Ingredients

• Oil: 30ml (2 tbsp)
• Mustard seeds: 3g (½ tsp)
• Cumin seeds: 3g (½ tsp)
• Dried red chili: 1-2 whole
• Asafoetida (hing): pinch
• Curry leaves: 10 leaves
• Turmeric powder: 2g (¼ tsp)
• Coriander powder: 5g (1 tsp)
• Cumin powder: 3g (½ tsp)
• Red chili powder: 2-3g (½-¾ tsp)
• Ginger-garlic paste: 20g (1.5 tbsp)
• Tomato: 150g (1 medium), diced
• Bottle gourd (dudhi): 200g, diced into 1cm pieces
• Potato: 100g, diced
• Green peas: 80g
• Water: 250-300ml (1-1.25 cups)
• Lemon juice: 15ml (1 tbsp)
• Jaggery: 10g (½ tbsp)
• Salt: 6-7g (1.25 tsp)
• Fresh coriander leaves: 15g, chopped

👩‍🍳 How to make Gujarati Kadha

1. Heat oil in a heavy-bottomed pan on high heat (45 seconds) until shimmering.
2. Add mustard seeds. Wait for crackling sound (10 seconds)—majority should pop.
3. Add cumin seeds, fry 5 seconds until fragrant.
4. Add dried red chili, asafoetida, and curry leaves. Fry 5 seconds.
5. Add ginger-garlic paste. Fry 2 minutes on medium-high heat, stirring constantly until raw smell goes. Paste should brown slightly.
6. Add turmeric, coriander, cumin, and red chili powder. Fry 30 seconds, stirring (dry roasting spices).
7. Add diced tomato. Stir well and cook 3-4 minutes on high heat until tomato releases juice and softens. Tomato should become pulpy.
8. Add bottle gourd and potato. Stir and cook 5 minutes on high heat, allowing vegetables to brown slightly and release moisture.
9. Add green peas. Stir.
10. Add water and salt. Bring to boil on high heat (2 minutes).
11. Reduce heat to medium. Cover partially (lid ajar) and cook 8-10 minutes until potatoes are fork-tender and bottle gourd is soft.
12. Uncover. Liquid should be reduced by half (thick curry, not soupy). If too thin, cook uncovered 2-3 more minutes.
13. Turn off heat. Add lemon juice, jaggery, and fresh coriander leaves. Stir well. Taste and adjust salt/lemon.
14. Visual cue: Oil should float on surface; vegetables should be soft but not mushy.

Track the macros of Gujarati Kadha and 100s of Indian dishes with Nutri Macro India.