Kathiyawadi cuisine hails from Gujarat and is characterised by the spic, fiery flavours. The Kathiyawadi region includes Saurashtra region with major cities such as Porbandar, Jamnagar, Bhavnagar, Rajkot and Junagadh. It’s one of the oldest cuisines in the country but is gaining popularity for its wholesome nature and fresh, local flavours.
The harsh weather in Kathiyawad results in low vegetation zones in many areas. Hence most varieties of dishes are made with potato, millets, tomatoes, brinjal. Gujarati cuisine is characterized by farsan (a collection of snacks) as one of its primary foods. In this cuisine, simple ingredients are combined with incredibly spicy flavours.
Although a lot of Gujarati dishes are known for having a hint of sweetness Kathiyawadi food is very different. With a characteristic use of spices with generous use of onion, garlic and green chillies resulting in a fiery dish that stands apart from the usual dishes of the state.
One of the most popular dishes is Kathiyawadi Vagharelo rotlo which is prepared with leftover rotlo (the Gujarati word for roti), garlic paste, and spices. It’s an ideal way to repurpose leftover rotis that would otherwise be wasted and makes for a hearty, filling dish, which is ideal for cold winters.
Ingredients
- 2 leftover rotla
- 10-12 garlic cloves
- 1 tsp red chilli powder
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp white sesame seeds
- Pinch of hing
- 5-6 curry leaves
- 1 tsp ginger paste
- 1 chopped green chilli
- 1 cup spring onions
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ cup chopped tomatoes
- Salt to taste
- 1.5 cup sour buttermilk
Method
- Cut leftover rotlo into medium size pieces.
- Now, with a mortar and pestle grind up the garlic cloves with cumin seeds, and red chilli powder.
- Heat some oil in a pan, add mustard seeds, cumin seeds, sesame seeds, a pinch of hing, and curry leaves. Sauté for a minute.
- Add garlic paste, ginger paste, and chopped green chilli and sauté till the oil separates from the sides.
- Then add ½ cup white part of green onion and sauté till the onion is translucent.
- Now lower the flame, add red chilli powder, turmeric powder, coriander powder and garam masala and mix well.
- Add chopped tomatoes, the green part of the onion and salt and sauté on high flame till the tomatoes become slightly soft.
- Now add buttermilk. Stir continuously and bring it to a boil.
- Then add rotla pieces and mix well.
- Cover and cook for 2-3 minutes on medium flame.
- Garnish with coriander leaves and serve vagharelo rotlo with fried chillies and onion slices.
