Kathiyawadi Vagharelo Rotlo : Two WaysVeg

1

Heat 3 tbsp of oil in a pan over medium heat.

2

Add 1/2 tsp carom seeds, 2 tbsp chopped garlic, and 12-15 curry leaves. Sauté until the garlic turns light golden.

3

Add 2 whole red chillies, a pinch of hing, 2 chopped spring onion white parts, 1 tbsp chopped green chillies, and 2 tbsp ginger-garlic-chilli paste. Sauté well.

4

Add 1 chopped tomato and the green parts of the spring onion. Cook until the tomato softens.

5

Stir in 1/2 tsp turmeric powder, 1 tbsp coriander-cumin powder, and 1/2 tsp red chilli powder.

6

Add the hand-crushed rotla pieces and mix thoroughly.

7

Add salt to taste, sprinkle a little water to moisten, and mix again.

8

Garnish with 2 tbsp fresh coriander leaves and 2 tbsp fresh green garlic. Serve hot.

1

Heat 3 tbsp of oil in a pan. Add 1/2 tsp carom seeds, 2 tbsp chopped garlic, and 15-17 curry leaves. Sauté until light golden.

2

Add 1 tbsp chopped green chillies, 2 whole red chillies, a pinch of hing, 2 tbsp chopped spring onion white parts, and 1 tsp ginger paste. Mix well.

3

Turn off the flame and add 1 tbsp of garlic chutney (made by crushing 8-10 garlic cloves with 1 tbsp Kashmiri red chilli powder). Add 1/2 tsp turmeric powder and mix.

4

Turn the flame back on. Add 1 chopped small tomato and salt to taste. Cook until the tomato softens.

5

Add 1/2 tbsp coriander-cumin powder, 2 tbsp spring onion green parts, and 1/2 tsp garam masala. Mix well.

6

Pour in 2 1/2 cups of sour buttermilk while stirring continuously to prevent it from curdling. Bring to a boil.

7

Once boiling, add the hand-crushed rotla pieces.

8

Cover with a lid and cook for 3-4 minutes until the rotla softens.

9

Garnish with fresh coriander leaves and fresh green garlic before serving.