Rasawalu Fulavar Batata is a delicious everyday gujarati recipe that is perfect as part of a simple gujarati thali. It’s a great alternative to the punjabi Aloo Gobi recipe which is traditionally dry and prepared with onions and garlic. The tomato based gravy is so easy to prepare and is light.
Ingredients Notes and Substitutions
Cauliflower – also known as Flower or Fulavar. I am using fresh cauliflower in this recipe. Choose firm and white in colour for freshness. Potatoes – known as Batata or bateta. I have used white potatoes, use floury or starchy potatoes. Oil – light olive oil, vegetable oil, sunflower oil or rapeseed oil. Mustard seeds – known as rai. Hing – asafoetida (skip or check if it is suitable for gluten-free diets before adding) Spices – red chilli powder, turmeric, cumin and coriander powder (dhana jeeru) and garam masala Tomatoes – I am using crushed tomatoes. Salt Fresh coriander for garnish – sprinkle of fresh coriander/cilantro brightens the flavours and adds a pop of colour.
Serving Suggestions
Fulavar batata nu shaak pairs well with various sides that complement its flavours. Flatbreads – This shaak goes really well with Gujarati Rotli, Wholewheat Chapati or Gujarati Bhakri. On a weekend I like to savor it either with flaky and layered Plain Paratha or Tringle Ajwain Paratha. Naan is also an option for scooping up the curry. Rice – Not a great fan of bread or following a gluten-free diet? Steamed and fluffy Basmati Rice or Jeera Rice also pairs beautifully with this curry. For a healthier twist serve with quinoa or brown rice for extra fibre and a nutty flavour.
Storage
Store leftover shaak in the fridge for up to 3 days. I do not recommend freezing this recipe as the cauliflower will loose texture upon thawing.
Other Gujarati Shaak Recipes
Kobi Bateta (cabbage and potato) Tindora Nu Shaak Ringan Palita Nu Shaak As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2016.
