Veggie Foodie

Ingredients:

• 2-3 millet rotla (https://www.tarladalal.com/rotla–gujarati-recipe-bajra-na-rotla-recipe-629r)

For chili-ginger-garlic paste

• 1 green chili
• 1 inch ginger
• 3 cloves garlic

Other ingredients

• 1 tbsp peanut oil or any other vegetable oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp asafetida
• 8-10 Indian curry leaves
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 onion, finely chopped
• 1 large / 2-3 small tomatoes, chopped
• 1 tsp garam masala
• 1 tbsp sugar
• 1 tsp salt or to taste
• 1 tbsp lemon / lime juice
• 1 cup churned yogurt or thick buttermilk
• 2 tbsp chopped cilantro leaves

Optional ingredients

• 1/2 cup cooked black chickpeas
• 1/2 cup chopped capsicum
• 2 tbsp chopped spring onions

Method:

1. Make chili-ginger-garlic paste using a blender or mortar and pestle and put aside
2. Break the millet rotla into small pieces and put aside
3. Heat the oil in a pan on medium heat
4. Add mustard seeds and let them splutter
5. Add cumin seeds and let them also splutter
6. Add asafetida and curry leaves and sauté for 3-5 seconds
7. Add chili-ginger-garlic paste and sauté for 30 seconds
8. Add chopped onions and capsicum (optional ingredient) and sauté for 2-3 minutes. If you want softer capsicum, cover and cook for 2-3 minutes on medium heat
9. Add chili powder, turmeric powder and sauté for a minute
10. Add cooked black chickpeas (optional ingredient) and sauté for 2-3 minutes
11. Add tomatoes, salt, sugar and garam masala and cook till the tomatoes become somewhat mushy, 4-5 minutes
12. Stir in the rotla pieces, mix well and cook for a couple of minutes
13. Add spring onions and mix well (optional ingredient)
14. Add yogurt, mix well, bring to boil and then turn off the heat
15. Add lime / lemon juice, garnish with cilantro leaves and serve hot

Serves: 4

Inspiration source: