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