The name kathiyawadi dungri lasan (કાઠિયાવાડી ડુંગરી લસણ) is fascinating.😁  Not only the name but also the recipe is equally enchanting.

The reason behind such a name is the native language words that you are reading. Okay, let me decode it for you. Kathiyawadi is a Gujarati community residing in the Saurashtra region of Gujarat state. Further, the words dungri and lasan hail from this particular region which means onion and garlic.

In other words, the kathiyawadi dungri lasan is a regional onion-garlic gravy sabzi. Now that you know what it is, let’s begin making it in the first place.

The Staple Village Food

The kathiyawadi dungri lasan is a staple diet of people residing in rural villages of the Saurashtra region. The traditional method of cooking this meal is using a Chulha or a Sigdi. A chulha/sigdi is a small earthen or brick stove for those who don’t know. Refer to the image below.

earthen brick stove image

Image Credit Eat&Drive YouTube Channel Video

In short, we require high intense heat to cook onions and garlic till they become soft. However, you can even cook it on modern gas stoves. There’s no problem with it, but you will miss the traditional flavour.

Curd Paste – The Base of the Thick Gravy

The recipe that I am sharing today has a thick gravy. You can have complete peace of mind that your gravy won’t be waterily provided you follow the ingredient and steps. Yes, I can personally guarantee that because I have made it.

Hence, the gravy will be thick, silky smooth and delicious. Now the reason why it will be likewise is big. If you look closely at the ingredient list, you will find a couple of items to make the gravy thick: gram flour, curd, and peanut powder.

Coarse peanut powder will give a crunchy and nutty flavour. On the other hand, gram flour will provide the required thickness. When it goes into curd with different spices and masala, all this makes the gravy heavy. Therefore, please do not skip any of them.

Shallow Frying Onions

We know that the raw taste & fragrance of onion is strong. Therefore, it can easily overpower other flavours in the recipe. Consequently, you will have to shallow fry onions until they change their colour to avoid this. Besides, don’t use large or medium-sized onions; instead, use baby onions.

Another critical point here is not to deep fry the onions; otherwise, they will lose shape. Also, deep-frying will tear out the onion petals, and you will see them floating in hot oil. Trust me, and it will be a mess. So the bottom line is to shallow fry, not to deep fry.

Why Add Whole Garlic Bulbs to the Mixture?

Adding whole garlic bulbs is the heart and soul of this recipe. Surprisingly, we aren’t cooking garlic with other ingredients like we usually do in other recipes. For example, in the kathiyawadi dungri, lasan raw garlic bulbs are steamed in the gravy without peeling off their skin. The natural raw and spicy flavour of garlic will integrate into the gravy by doing this.

Now let me tell you what will happen once you do this. First, it will cook your whole garlic thoroughly, still having its skin on. Don’t worry because the garlic skin is durable enough to bear the intense heat. Additionally, it will not shatter and let the garlic come out. Instead, you will get soft garlic that will easily pop out of the skin when you squeeze it.

That’s the traditional village cooking and eating style.

Kathiyawadi Dungri Lasan Extra Shots

The recipe may sound complex, but it is not. However, by any means, if it does, then here are some tips to help you. Follow them for better results.

  • Roast peanuts and then coarsely grind them to make peanut powder.
  • Similarly, roast gram flour (besan) to remove the raw taste.
  • Beat curd mixture well to make a smooth paste. Break down large chunks, if any.
  • If baby onions are unavailable, then go for medium-sized onions. Avoid large onions altogether.
  • Shallow frying of onions is compulsory to remove the strong taste and aroma. So don’t skip this step.
  • Clean the whole garlic bulbs thoroughly by removing the dirt and root strings at the bottom.
  • Remember that we need to add whole garlic; hence do not add individual garlic cloves.
  • Since we are adding whole garlic, it is necessary to cook them. Add sufficient water.

Follow the above tips to cook an excellent village-style recipe in a modern kitchen. Now it’s time to answer your queries.

Kathiyawadi Dungri Lasan FAQs

Here are some exclusive queries answered. Find yours or get in touch via the comment section if you have unresolved questions.

What type of vessel do we need to cook akhi dungri lasan nu shaak?

The traditional cooking method requires an earthen pot to cook this dish. However, you can use a non-stick kadhai or metallic kadhai for cooking. The bottom must be thick so that the ingredients don’t burn.

How much time will your recipe take to cook?

The cooking time is 30-45 minutes, excluding the prep time. You will need to fry onions, make curd paste, and cook the gravy with garlic bulbs. Do not hurry up the processes.

Can I add white sesame seeds with peanut powder?

You can add white sesame seeds but roast and grind them beforehand. It is because whole white sesame seeds will induce their raw taste. So, on the contrary, even if you don’t add them, there won’t be a huge difference in the taste.

Also Read:
Til Kachariyu is a traditional sweet recipe of Gujarat. It is a fudge-like dish that consists of jaggery and sesame as core ingredients.

Which onions do I need to add, white or red?

Go with red onions because white ones have a more robust flavour than red ones. Adding white onions will make this dish spicy. It may happen that elders in your family might not be able to do it. Besides, overeating spicy is not good for your health. Therefore, use red onions.

Will my curd in the paste curdle in heat?

Your curd paste will not curdle because it has gram flour and other ingredients. However, if you add curd individually or without mixing it with besan, it may curdle.

Is it healthy for children to eat akhi dungri lasan?

Since there’s a lot of cooking oil in this recipe, we can’t term it healthy. But children can eat provided they like eating such type of dishes. So, I suggest you cut down the quantity of red chilli powder and green chilli by half. It will make the final dish moderate in taste.

Can I cook this recipe on a brick stove?

Yes, you can do that. However, the traditional cooking style only demands cooking this recipe on a brick stove. You will need expert supervision because a brick stove has direct and uncontrolled heat. Therefore, take necessary safety measures while cooking.

How many garlic bulbs do I need to add?

Count the number of persons and add one garlic bulb per person. Then, while serving, serve one garlic bulb per person.