Chora Nu Shaak, Gujarati Style

Recipe: Chora Nu Shaak, Gujarati Style

Chora Nu Shaak, Gujarati Style is a black eyed bean curry which is usually served on special occasions or at weddings along with some tuvar ni dal and other side dishes. This Gujarati shaak or curry is generally prepared without any onion or garlic. There are basically three types of dried chora or chawli beans available in the market. Black eyed beans or peas is the commonest and can be slightly large or small beans. Red ones are not that easily available. Having said that the red variety is easily available in Kenya as it is grown there. This curry or shaak is usually prepared with a thick gravy or curry.

You will find that black eyed beans are used to prepare a curry all over India. The recipes vary in the ingredients used. North Indian recipes call for onion and garlic. Some South Indian recipes add coconut milk. Bengali style may include the famous Panch phoron seasoning and pumpkin.

 

Sharing Chora Nu Shaak, Gujarati Style Recipe  With 2026 Alphabet Challenge Group

For the 3rd year Alphabet Challenge Group, initiated by Wendy who blogs at A Day in the Life on the Farm, I am planning to share dals, curries, sabji or shaak recipes. For letter C it is Chora, the dried black eyed beans or as it commonly known as lobia in India. Chora is the Gujarati word.

C is for Chora or Chawli which is  black eyed beans in Gujarati. Shaak is the Gujarati word for curry.

What Is A Curry?

While in India as per se we don’t use the term curry, it becomes easier to explain what the dish is all about. The word curry comes from the Tamil word kari, which means sauce. During colonization, the British anglicized it to curry. So for the rest of the  world curry is any dish with has a sauce or gravy with spices and fresh herbs. It is such a broad term which includes sauce/gravy spiced up dishes from Middle East, South Asia to the South East ones. It also refers to the cooking style. Curries are generally served as a main meal with some flatbread, rice or noodles.

If you happen to visit a Gujarati Restaurant, which generally serve vegetarian food and you come across the word Shaak on the menu, it simply means a curry with gravy or without gravy.

 

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• Mayuri’s Jikoni : Chora Nu Shaak,Gujarati Style 
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Ingredients Required For Chora Nu Shaak, Gujarati Style

Chora | Chawli

Also known as black eyed beans, peas or lobia. I have used the tiny dried chawli or chora for this recipe. You can use the normal size black eyed beans. I prefer to soak the beans for at least 4-6 hours. Not only do the beans cook faster but also soaking helps to remove the gas causing compound oligosaccharides. It gets dissolved in the soaking water which we discard. Dried beans double or in some cased almost triple in quantity after soaking. Should always discard the soaking water and not use it for cooking. I save it for the plants. Rinse the beans with fresh water before cooking.

Water

Warm or tepid water for soaking the beans. And some water to add to the curry or shaak. When you soak the beans, make sure the water level is at least  ½ -1 inch above the level of the beans.

Salt

Add according to your taste.

Turmeric Powder

Haldi, hardar. We will add a bit when we cook the beans and some when we prepare the shaak or curry.

Oil

Any oil of your choice. I prefer to use sunflower oil.

Ghee

I love adding a bit of ghee or clarified butter to the curries I prepare. Totally optional, though it adds a lovely flavour and aroma. For vegan version of this curry, omit the ghee.

Mustard Seeds

Rai or sarson ke dane. Easily available in all Indian Stores or online. We need some for the tempering.

Cumin Seeds

Jeera, jiru. Can easily buy some in any Indian Store or online. Adds an earthy grassy flavour.

Ajwain

Also known as ajmo or carom seeds. Don’t forget to add these seeds as it aids digestion and you wouldn’t feel bloated after consuming the beans. Can buy them in any Indian Store.

Fresh Ginger

Peeled and grated or minced. I usually mince a huge batch of ginger and keep it in the freezer as I use it for all my Indian dishes. I usually put it in the sandwich ziplock bags. Pat it into a thin layer and freeze it flat. Whenever I need ginger, I snap a small piece. Doable as the frozen ginger is a thin layer.

Green Chillis

Add according to your taste. Like ginger, I mince a big batch and freeze it in a thin layer in sandwich ziplock bags. You can opt to slice the chillis if you like.

Jaggery

Either the powdered one or lumps. Add about ½ tsp powdered jaggery or a small lump. If you don’t have jaggery, add brown sugar.

Cinnamon

We will add a 1 inch cinnamon stick to the tempering or vaghar.

Cloves

Need about 3-4 cloves to add to the tempering.

Black Peppercorns

About 6-8 for the tempering or vaghar. We add  whole cinnamon, cloves and peppercorns as they impart a subtle flavour. Powders sometimes can be overpowering. It all depends on individual recipes.

Kokum

Known as Garcinia indica. It is also known as wild mangosteen or Goa Butter Tree. Kokum imparts a delish tangy flavour, not the same as lemon or lime. If you don’t have it in your pantry, then add some lemon, lime or tamarind juice.

Dry Red Chilli

Adds subtle heat and flavour. Can use one or two.

Asafoetida

Also known as hing or heeng. Easily available in any Indian Store. Adds an umami flavour. Asafoetida is actually a dried gum resin. It cannot be powdered on its own so some wheat flour is added. Some people don’t like the smell of raw asafoetida but when cooked it adds a delish onion, garlicky flavour. For a gluten free curry, omit asafoetida as it may contain wheat flour. It helps in digestion and also reduces flatulence.

Red Chilli Powder

Add some for heat and flavour. If you don’t like chilli food then omit red chilli powder. Sometimes the heat from the green chillis is enough.

Coriander Cumin Powder

We usually make this simple spice mixture at home. Find the recipe here. It is known as dhana jiru in Gujarati.

Fresh Tomato Puree

Blend fresh tomatoes with little water, use canned tomato  or passata.

Chickpea Flour

Aslo known as chana no lot, besan. We will adding it to the curry or shaak as a thickening agent.

Fresh Coriander

Washed and chopped. If the stems are tender, chop those too as they are packed with flavour. Add it to the curry at the end and stir well.

 

 

 

 

 

 

 

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A Small Request

If you do try this recipe then please either

• add a comment below,
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