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Chori Nu Saak

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Megha Patel

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Quarantine day…. I don’t know… But I hope everyone is staying healthy, safe, and most importantly happy. I find that even though I’m not getting as much daily exercise as planned, I am eating a little better to balance it out. For me, I eat pretty healthy on the days that we have Gujarati food! All of the veggies and lentils are good enough to brag about 😉 Today I’m sharing one of my favorites: Chori Nu Saak!

I’ve honestly never been a fan of Gujarati food, and it may be because I was forced to eat it while growing up. Up until I was probably 16, my mom made Gujarati food for dinner Monday – Friday, and weekends were for the fun stuff. So now can you see my anger towards it?! Lol. 
 
As I grew older, I actually started appreciating it more because I started enjoyng the combination of the vegetables and spices. Chori Nu Saak is BEST served with some fresh lemon drizzled on top, with a side of onion and any chili pepper of your choice.
 
If you are one of those people who are in college and miss mom’s homemade cooking, this recipe is SUPER easy and comforting!
 
Hope you all try this out!! Let me know what you think and please share any photos of your versions with me on Instagram! 
Chori Nu Saak
All of the veggies and lentils are good enough to brag about but one of my favorites: Chori Nu Saak!
Print Recipie

INGREDIENTS

  • 1.5 – 2 tbsp vegetable oil
  • 6-8 cloves garlic (grated)
  • 1/2 tsp mustard seeds
  • 1/2 tsp carom seeds
  • 1/2 tsp turmeric
  • 2 cups chori (chopped 1/4 inch long)
  • 1.25 cups water
  • 1 long eggplant (diced)
  • 5 thai chilli peppers (chopped or blended)
  • 1/4 tsp khichdi masala (or garam masala)
  • 1/4 tsp dhana jeeru

INTRUCTIONS

  1. On medium low heat, add oil to a pan. Add in the garlic, mustard seeds, carom seeds, and turmeric. Mix until sizzling stops.
  2. Add in your chori and water. Add salt per taste. Mix well and change to low heat. Keep it covered until the chori is ALMOST cooked through, stirring occasionally.
  3. When the chori is almost done, add in your eggplant. Add salt if necessary.
  4. Mix in the thai chili peppers, khichdi masala (or garam masala), and dhana jeeru.
  5. Squeeze with some lime, garnish with cilantro, & serve with rotli!

NOTES

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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