Chapdi Shaak Recipe is a beloved rustic dish from the heart of Gujarat. Known for its simplicity, flavor, and versatility, this dry vegetable curry combines seasonal vegetables and traditional Indian spices into a comforting, homestyle meal. In Gujarati, “chapdi” refers to a thick, rustic, dry sabzi (vegetable dish) usually cooked with minimal water and no gravy. Often enjoyed with bajra rotla, bhakri, or thepla, Chapdi Shaak is a staple in many households, especially in rural and Kathiyawadi regions.
📝 Ingredients for Chapdi Shaak
Here’s a list of ingredients you’ll need for an authentic Gujarati Chapdi Shaak. These are easily available in most Indian kitchens or grocery stores.
✅ Vegetables:
2 medium potatoes (aloo) – peeled and chopped into small cubes
1 small sweet potato (optional) – peeled and chopped
1 small eggplant (brinjal/baingan) – chopped into medium chunks
1 medium tomato – finely chopped
2-3 green chilies – slit or chopped
2-3 garlic cloves – crushed or finely chopped
✅ Spices:
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp red chili powder (adjust to taste)
1 tsp coriander-cumin powder (dhana-jeeru)
Salt to taste
✅ Other:
2-3 tbsp oil (preferably groundnut or sunflower)
Chopped fresh coriander (dhaniya) for garnish
1-2 tsp water if ne
eded
👩🍳 Step-by-Step Method to Make Chapdi Shaak
Let’s go through each step in detail to help you recreate the perfect Gujarati-style Chapdi Shaak Recipe at home.
🔹 Step 1: Prep the Vegetables
1. Begin by washing and peeling the potatoes and sweet potato.
2. Cut the potatoes and sweet potato into small cubes. Keep them similar in size to ensure even cooking.
3. Chop the brinjal (eggplant) into medium pieces. Soak it in salted water for 5–10 minutes to prevent bitterness and blackening.
4. Chop the tomato and slit the green chilies lengthwise.
5. Crush the garlic cloves using a mortar and pestle or finely mince them.
🔹 Step 2: Heat Oil and Temper Spices
1. In a heavy-bottomed pan or kadhai, heat 2-3 tablespoons of oil on medium heat.
2. Once the oil is hot, add mustard seeds (rai). Let them splutter.
3. Add cumin seeds (jeera) and immediately follow with a pinch of asafoetida (hing). This enhances digestion and adds flavor.
4. Now add the crushed garlic and green chilies. Sauté for a few seconds until the garlic turns light golden.
🔹 Step 3: Add Vegetables and Spices
1. Drain the chopped brinjal and add it to the kadhai along with the cubed potatoes and sweet potatoes.
2. Stir well so the tempering coats all the vegetables.
3. Now add the spice powders:
1/4 tsp turmeric
1 tsp red chili powder
1 tsp dhana-jeeru (coriander-cumin powder)
Salt to taste
🔹 Step 4: Add Tomato and Cook Covered
1. Add the chopped tomato to the vegetables and mix well.
2. Reduce the heat to low, cover the pan with a lid, and let the sabzi cook slowly.
3. The vegetables will release moisture which helps them cook in their own juices. This is the traditional method of preparing dry shaak without adding much water.
4. Stir occasionally to avoid sticking. If needed, sprinkle 1–2 tsp water, but don’t make it wet or soupy.
🔹 Step 5: Cook Until Soft and Aromatic
1. Allow the sabzi to cook for 15–20 minutes, or until the potatoes and brinjal are soft and fully cooked.
2. The texture should be soft, slightly mushy, and dry, with all the flavors absorbed into the vegetables.
3. Once done, turn off the
heat.
🔹 Step 6: Garnish and Serve
1. Sprinkle chopped fresh coriander on top and give it a gentle mix.
2. Serve hot with bajra rotla, jowar roti, thepla, or bhakri.
3. Optionally, enjoy with a side of chhaas (buttermilk) or onion salad.
📌 Tips for Perfect Chapdi Shaak
Use firm vegetables that hold shape but soften well. Avoid over-watering.
Crushed garlic is essential in Gujarati village-style cooking. Avoid garlic only if making a Jain version.
The tomato adds moisture and a slight tang—don’t skip it.
Cover-cooking on low flame allows spices and vegetables to blend deeply without burning.
You can also add other veggies like turia (ridge gourd) or drumsticks (saragva) if available.
🥣 Variations
Jain Chapdi Shaak Recipe : Omit garlic, and use raw banana instead of potatoes.
Kathiyawadi Style: Add a little ground peanut powder for texture and taste.
Mix Veg Dry Curry: Add cluster beans (gawar), carrots, or green peas as per seasonal availability.
💡 Storage and Reheating
Chapdi Shaak Recipe stays well in the fridge for up to 2 days.
Reheat in a covered pan or microwave before serving. Do not add water while reheating.
🥄 Final Thoughts
Chapdi Shaak Recipe is the epitome of simple Gujarati home cooking—flavorful, nutritious, and heartwarming. Whether you’re making it for a weekday lunch or a cozy weekend dinner, it never fails to bring comfort to the plate. Serve it with hot bajra rotla and a dollop of ghee, and you’ll experience the magic of traditional Gujarati food in every bite.