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 Chopda, Rotli , Thepla or Rotla .
Leela Kanda ane Ganthia nu Shaak
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
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 is my Day 3 post under Easy Dinner Recipes.
Leela Kanda ane Ganthia nu Shaak
- 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
- 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 .
11 thoughts on “Leela Kanda ane Ganthia nu Shaak”
Interesting curry, Vaishali. Need to try it. Nice presentation.
I was intrigued by the name “Leela” in the title.. this shaak is so falvourful and I love most Gujju Sabjis with sev topped ! lovely pics too…
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.
Wow! Such a simple curry enhanced by ganthia!! I must make it for my husband he loves the flavors of spring onion.
Such a delicious and interesting curry to enjoy with some rotis, i always want to make curry with ganthia and here you are, will try soon.
I make a different variation with spring onion, must try this version sometime. Looks delicious.
The ganthia topping makes it different from the regular curries. This would be a good side for rice and roti alike, right?
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.
So much of flavor and texture going on in the curry. I am sure it tastes fantastic with all the farsaan. Yum.
It is so good that I feel like we can eat it as a quick snack too with out the need of bread.
What a beautiful name and love this recipe. I can eat it just as is for evening snack. What a spread you have here 🙂