Vagharelo Rotlo with Lasan ni Chutney

Instructions

1. 1

   Prepare Rotla and Curd Mixture

   • Take the leftover bajra rotlas and crumble them with your hands into small, bite-sized pieces. Aim for pieces about half an inch in size. Set aside.
   • In a separate bowl, whisk the curd and 1/4 cup of water together until you have a smooth, lump-free mixture.
2. 2

   Temper the Spices (Vaghar)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for about 30 seconds until they begin to splutter and pop.
   • Immediately add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds turn golden and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, minced garlic, and green chilies to the pan.
   • Sauté for 3-4 minutes, stirring frequently, until the onions soften and become translucent.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds to cook the spices without burning them.
4. 4

   Combine and Cook

   • Add the crumbled rotlo pieces, salt, and optional sugar to the pan. Mix thoroughly to ensure the rotlo is evenly coated with the spice masala.
   • Pour the whisked curd-water mixture all over the rotlo.
   • Gently stir everything together. Cook on low heat for 3-4 minutes, allowing the rotlo to absorb the moisture and become soft and flavorful. Avoid over-mixing to prevent it from becoming mushy.
5. 5

   Garnish and Serve

   • Once the dish is heated through and has reached a semi-dry consistency, turn off the heat.
   • Garnish with freshly chopped coriander leaves and serve immediately while hot.