Omelette Curry, Rotli and Gujarati Bhinda nu Shaak

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed)
• 0.5 tsp Salt
• 1 tbsp Oil (Any neutral vegetable oil)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
   • Add 1 tbsp of oil and mix it into the flour with your fingertips.
   • Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
   • Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2. 2

   Rest the Dough

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
   • On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4. 4

   Cook the Rotli on the Tawa

   • Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
   • Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
   • Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5. 5

   Puff the Rotli on Direct Flame

   • Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
   • The rotli will puff up like a balloon within seconds.
   • Immediately flip it to cook the other side on the flame for just 2-3 seconds.
   • Remove from the flame.
6. 6

   Finish and Serve

   • Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into 1-inch pieces)
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Cumin Powder (Also known as Dhana Jiru)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated or powdered)
• 2 tbsp Roasted Peanuts (Coarsely crushed)
• 1 tbsp Sesame Seeds
• 2 tsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra (bhindi) thoroughly under running water.
   • Pat them completely dry with a clean kitchen towel. This is the most critical step to prevent the dish from becoming slimy.
   • Once dry, trim the top and tail of each okra. Cut them into 1-inch thick rounds.
2. 2

   Temper the Spices (Vaghar)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Add the mustard seeds and let them splutter completely. This should take about 30-45 seconds.
   • Once the mustard seeds stop popping, add the cumin seeds and asafoetida. Sauté for another 30 seconds until the cumin seeds are fragrant.
3. 3

   Sauté the Okra

   • Carefully add the chopped okra to the pan. Stir well to coat it evenly with the tempered oil and spices.
   • Sauté uncovered on medium heat for 10-12 minutes, stirring gently every 2-3 minutes.
   • Continue cooking until the okra is tender, the sliminess has disappeared, and the edges are slightly browned and crisp.