Five minute wonder, provided you have ganthia or sev in your pantry. Chop tomatoes into large pieces. Heat some oil in a pan, add mustard seeds, one slit green chilli, some curry leaves, and a pinch of hing. Add the tomatoes, and saute for a minute or so. Add water, salt, a bit of turmeric, red chilli powder, and dhania-jeera powder (very little). Also add some Gud. Let it all cook together for another minute or so, and turn off the heat. Add some chopped cilantro. Serve with lots of ganthia and hot rotis.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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