A Taste of Gujarat: Traditional Recipes You Can Make with Puress Mustard Oil

Gujarat is known for its vibrant culture, colorful festivals, and delicious vegetarian cuisine. The use of flavorful spices and local ingredients, combined with unique cooking techniques, makes Gujarati food truly special. One ingredient that can elevate many of these dishes is Puress Mustard Oil. Its robust and slightly pungent flavor adds depth and enhances the authenticity of Gujarati recipes. In this blog, we’ll explore some traditional Gujarati dishes that you can prepare using Puress Mustard Oil.

Why Mustard Oil?

Mustard oil has been used in Indian cooking for centuries, and it’s especially popular in the northern and eastern parts of the country. It’s rich in monounsaturated fatty acids (MUFA), which are considered good for heart health. The strong flavor and high smoking point of mustard oil make it ideal for frying and tempering, two techniques commonly used in Gujarati cuisine.

1. Undhiyu: A Winter Delight

One of Gujarat’s most iconic dishes, Undhiyu, is a slow-cooked mixed vegetable medley that celebrates seasonal produce. Traditionally made during the winter months, this dish involves a variety of vegetables such as purple yam, green beans, baby potatoes, eggplant, and raw bananas, all cooked together with aromatic spices.

Ingredients:

- 200g purple yam, diced

- 200g baby potatoes, halved

- 150g eggplant, quartered

- 150g raw banana, sliced

- 100g green beans, chopped

- 1 cup fresh methi (fenugreek) leaves, finely chopped

- ½ cup besan (gram flour)

- 2 tbsp Puress Mustard Oil

- 1 tsp ajwain (carom seeds)

- 1 tsp coriander powder

- 1 tsp cumin powder

- 1 tsp turmeric powder

- Salt to taste

- Fresh coriander leaves for garnish

Method:

1. Heat Puress Mustard Oil in a deep pan until it begins to smoke lightly. Add ajwain and cumin seeds.
2. Mix together the besan, fresh methi, and spices. Stuff this mixture into the eggplant and banana slices.
3. In the same pan, layer the yams, potatoes, and stuffed vegetables. Sprinkle coriander powder, cumin powder, and salt.
4. Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the vegetables are tender.
5. Garnish with fresh coriander and serve hot with puris or rotis.

2. Thepla: A Perfect Travel Companion

Thepla is a quintessential Gujarati flatbread made with whole wheat flour, spices, and sometimes fenugreek leaves. It’s a go-to snack for road trips or a lunchbox favorite. Using Puress Mustard Oil in the dough and while cooking adds a delightful depth of flavor.

Ingredients:

- 2 cups whole wheat flour

- 1 cup fresh fenugreek leaves (methi), finely chopped

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 2 tbsp Puress Mustard Oil

- 1 tsp sesame seeds

- Salt to taste

- Water as needed

- Puress Mustard Oil for shallow frying

Method:

1. In a large mixing bowl, combine the whole wheat flour, methi leaves, turmeric, red chili powder, sesame seeds, and salt.
2. Add 2 tablespoons of Puress Mustard Oil and mix until the oil is well incorporated.
3. Slowly add water to form a soft, pliable dough. Let it rest for 15-20 minutes.
4. Divide the dough into small balls and roll each into a thin round the size of a roti.
5. Heat a tawa (griddle) and cook each thepla on both sides, using a little mustard oil for frying.
6. Serve with yogurt, pickles, or a side of green chutney.

3. Sev Tameta Nu Shaak: Sweet, Spicy, and Tangy

A beloved dish from Gujarati cuisine, Sev Tameta Nu Shaak is a tomato-based curry topped with crispy sev (fried chickpea flour noodles). This dish is sweet, spicy, and tangy all at once, making it an irresistible combination. Cooking it in Puress Mustard Oil brings out a bold, rich flavor.

Ingredients:

- 3 medium-sized tomatoes, finely chopped

- 1 medium onion, finely chopped

- 2 green chilies, slit

- 1 tsp cumin seeds

- 1 tsp mustard seeds

- 1 tsp turmeric powder

- 1 tsp coriander powder

- 1 tbsp jaggery

- 2 tbsp Puress Mustard Oil

- 1 cup sev (thick or fine, as per preference)

- Fresh coriander leaves for garnish

- Salt to taste

Method:

1. Heat Puress Mustard Oil in a kadhai (deep pan) until it starts to smoke lightly. Add mustard seeds and cumin seeds.
2. Once they crackle, add the chopped onions and green chilies. Sauté until onions are golden brown.
3. Add chopped tomatoes, turmeric, coriander powder, and salt. Cook until the tomatoes soften and release their juices.
4. Add jaggery and let the mixture simmer until it thickens.
5. Garnish with fresh coriander leaves and sprinkle sev generously on top before serving.
6. Enjoy with rotis or parathas for a hearty meal.

4. Khaman Dhokla: A Soft and Fluffy Snack

Khaman Dhokla is a steamed, savory cake made from gram flour and spiced with mustard seeds, curry leaves, and green chilies. It’s a popular snack in Gujarat and is perfect for breakfast or tea-time. While traditionally neutral oils are used, mustard oil adds a lovely depth to the tempering (tadka) and gives the dish a slightly pungent, authentic taste.

Ingredients:

- 2 cups besan (gram flour)

- 1 tsp turmeric powder

- 1 tsp ginger-green chili paste

- 1 tsp eno (fruit salt)

- 2 tbsp sugar

- 1 tbsp lemon juice

- 2 tbsp Puress Mustard Oil

- 1 tsp mustard seeds

- 1 tsp cumin seeds

- 8-10 curry leaves

- 2-3 green chilies, slit

- Salt to taste

- Fresh coriander and grated coconut for garnish

Method:

1. In a large bowl, mix the besan, turmeric, ginger-green chili paste, lemon juice, and salt with enough water to form a smooth batter.
2. Just before steaming, add eno to the batter and stir vigorously to incorporate air.
3. Pour the batter into a greased steaming dish and steam for 15-20 minutes or until a toothpick inserted comes out clean.
4. For the tempering, heat Puress Mustard Oil in a small pan, add mustard seeds, cumin seeds, curry leaves, and slit green chilies.
5. Once the seeds crackle, pour this tempering over the steamed dhokla.
6. Garnish with freshly chopped coriander and grated coconut. Serve with green chutney.

5. Ringan Batata Nu Shaak: Eggplant and Potato Curry

Ringan Batata Nu Shaak is a simple, homestyle Gujarati dish made with eggplant, potatoes, and a variety of spices. The sharpness of Puress Mustard Oil enhances the flavors of the dish and complements the earthiness of the eggplant.

Ingredients:

- 2 medium potatoes, peeled and diced

- 2 medium eggplants, chopped

- 1 tsp mustard seeds

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tbsp coriander powder

- 2 tbsp Puress Mustard Oil

- Salt to taste

- Fresh coriander leaves for garnish

Method:

1. Heat Puress Mustard Oil in a kadhai until it starts to smoke. Add mustard and cumin seeds.
2. Once the seeds splutter, add potatoes and cook for 5-7 minutes.
3. Add eggplant, turmeric, red chili powder, coriander powder, and salt. Mix well.
4. Cover and cook on low heat until the vegetables are tender.
5. Garnish with fresh coriander leaves and serve hot with rotis or puris.

Gujarat’s rich culinary heritage offers an array of delicious vegetarian dishes, and Puress Mustard Oil is the perfect addition to these recipes. Its unique flavor adds a layer of authenticity to traditional Gujarati cuisine while also promoting heart-healthy cooking. So, try out these flavorful recipes and bring a taste of Gujarat to your table with Puress Mustard Oil!