|Shak, rice and kadhi|
Basic Gujarati recipe - you alter this depending on what you're cooking, e.g. spinach and chickpeas both need more tumeric than most veg -
Heat up 2-3 tablespoons of oil with some mustard seeds and cumin seeds - about a heaped teaspoon of each
When they start popping, put in your veg.
Let it cook
Add some tomatoes if you want and/or some water if it's a bit dry
Spice with 3-4 teaspoons of ground cumin/coriander mix (I've tried to do this with the two individual spices but it never tastes right), a 1/4 teaspoon ot tumeric and red chilli powder/fresh chillis to taste.
Optional: garlic, ginger, fresh coriander, lemon juice, sugar. Garlic and fresh coriander should go in at the last minute though to avoid losing the flavour during cooking.
I made aubergine and pea shak, which was pretty tasty. Lots of garlic!
Mix a cup of yoghurt and a cup of water together, mix in a couple of tablespoons of gram flour, bring it to a boil. In a separate pan, heat some mustard seeds and cumin seeds with some oil. When it starts popping, pour it into the yoghurt mixture. Add ginger, chilli, salt to the mixture and a small amount of sugar. Fresh coriander on top is tasty. But that applies to anything!
Basically, the only way to go wrong is to let it split, which will only happen if you don't stir it enough. If it somehow splits on you anyway, you can sometimes ressurect it by liquidising it, though that is not recommended a) because it doesn't always work and b) because it means you have to wash up the liquidiser!