Paryushan special :- How to make Gathiya nu shaak
Paryushana, also known as Paryushan Parva, is one of the most important and significant religious festivals in Jainism. It is an annual holy period of introspection, fasting, and spiritual renewal observed by Jains around the world. Paryushan is celebrated over an 8-day period, depending on the sect and tradition within Jainism, and it typically falls in the late monsoon months of August or September in the Gregorian calendar. The festival holds deep religious and spiritual significance for Jains, and it is a time for reflection, self-purification, and seeking spiritual upliftment.
The meals consumed during Paryushan are simple and plain, often consisting of rice, lentils, and simple bread (roti). Dairy products like milk, yogurt, and ghee may be allowed, but strict Jains may limit their consumption or avoid them altogether. Today we will look into one of the famous and easy-to-make paryushan special gathiya nu shaak in the best stainless steel cookware.
Gathiya nu Shaak is a traditional Gujarati dish that is famous for its unique combination of flavors and textures. In this context, "Gathiya" refers to deep-fried chickpea flour (besan) snacks. In this recipe blog will see how to make gathiya nu shaak.
1/2 cup warm curd
1 cup water Whisk well to make buttermilk In stainless steel kadai - 1.5 tbsp oil
1 tsp mustard seeds 1 tsp cumin seeds
1/2 tsp hing / asafoetida
1/2 tsp turmeric powder Turn off the gas flame & add the buttermilk
1 tsp salt (as per taste)
1.5 tsp cumin-coriander powder
2/3 tsp red chilli powder
Turn on the gas flame & stir continuously for 5 mins so that the curd doesn’t curdle Later close the lid & cook for 2-3mins until the mixture comes to a boil 1 cup gathiya (thick crunchy sev / Bhavnagari gathiya) Boil for another 5mins Finish with 1/3 tsp garam masala Serve hot with roti / bhakhri & some methia no masalo.