Leela Kanda ane Ganthia nu shaak is a quick curry made with spring onions , tomatoes and Ganthia . One can use any variety of  farsan . The dish gets ready in just a couple of minutes if you have the onion chopped . The Ganthia is added at the time of serving .

Leela is green and Kanda is onion , so this curry is made with the spring onions along with regular red onions . The white bulb of the spring onions and a wee bit of the red onion is given a quick toss and then loads of tomatoes are cooked till mushy . The farsaan and the spring onion greens are added while serving . These appear like a garnish , but play an important role in the curry . The curry will depend a lot on the variety of ganthia that you use . I have used the famous Bhavnagari Ganthia . These are very soft and melt in the mouth kinds . They have a slight hint of pepper and asafoetida . Since the ganthias do not have a overpowering flavour , you can enjoy all the flavours of the curry at the same time . The mushy onion tomato curry , the soft melt in the mouth ganthia and that super crunch from the fresh vibrant greens of spring onion .

You got to make this curry and I bet you will get hooked on to it . It has become a family favourite . Every time we can’t think of a veggie we quickly make this curry and enjoy it with any Indian bread , it may be ChopdaRotli , Thepla or Rotla .

Leela Kanda ane Ganthia nu Shaak

Leela Kanda ane Ganthia nu Shaak

Ingredients

2-4 tbsp oil
1 red onion
2-3 whites of spring onion
2-3 tomatoes , chopped
2 tomatoes , purée
1 cup onion greens
2-4 green chillies , finely chopped
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Ganthia

Method

Heat the oil .
Add both the onions and sauté till translucent .
Add chopped tomato , cook till mushy .
Add puréed tomatoes , green chillies and cook till the moisture dries up .
Add all spices including salt .
Mix well till oil separates .
Add 1/4 cup of water and cook for for two to three minutes.
Remove into your serving platter .
Sprinkle the ganthia and onion greens and serve hot .

Leela Kanda ane Ganthia nu Shaak

Leela Kanda ane Ganthia nu Shaak is my Day 3 post under Easy Dinner Recipes.

Print Recipe
Leela Kanda ane Ganthia nu Shaak
Leela Kanda ane Ganthia nu shaak is a quick curry made with spring onions , tomatoes and Ganthia . One can use any variety of this farsan . The dish gets ready in just a couple of minutes if you have the onion chopped . The Ganthia is added at the time of serving .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Instructions
  1. Heat the oil .
  2. Add both the onions and sauté till translucent .
  3. Add chopped tomato , cook till mushy .
  4. Add puréed tomatoes , green chillies and cook till the moisture dries up .
  5. Add all spices including salt .
  6. Mix well till oil separates .
  7. Add 1/4 cup of water and cook for for two to three minutes.
  8. Remove into your serving platter .
  9. Sprinkle the ganthia and onion greens and serve hot .
Recipe Notes

Leela Kanda ane Ganthia nu Shaak

Check out what my BM buddies are doing here.

bmlogo

11 thoughts on “Leela Kanda ane Ganthia nu Shaak”

  1. I have never used ganthia or sev as topping for any curry but have seen a lot Gujju recipes like that. I am going got your words and will definitely try this Leela Ganthia nu shaak.

  2. Me and my my enjoy this with some pav. Though we make it without onion but love it. Missing her after seeing this, as its just we both who eat this. . Awesome presentation , beautiful clicks.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

WP Facebook Auto Publish Powered By : XYZScripts.com