I have been drooling over the recipes @ Alka's Sindhi Rasoi from the time I made Seyal Pav,a very delicious way to use leftover buns.
After that I had bookmarked quite a few recipes to try for Alka has recipes that are easy to prepare and yet simple.Finally the time has come to make them all cozRia who is hosting Tried and tasted for this month has chosen Alka's Sindhi Rasoi.T and T is an event started by Zlamuska and carried on by Lakshmi.
This recipe makes use of leftover chapathi and it is cooked in a tomato based gravy.I had this for lunch a couple of days ago and have fallen in love with it.Thanks for the yummy recipe Alka.
I used:[Original recipe is Here]
Leftover chapathi-3,roughly torn
Tomato -2,chopped
Onion-1,finely chopped
Curry leaves- a few
Mustard-1 teaspoon
Garlic-2 pods,grated
Turmeric powder- a pinch
Coriander powder- 1 teaspoon
Chilli powder-1 teaspoon
Oil-2 teaspoons
Salt to taste
Coriander leaves
- Heat oil ina apan and add mustard,curry leaves.
- When it splutters add the onion and garlic and saute till it is transclucent.
- Add the tomato,red chilli powder,coriander powder,turmeric powder and cook till tomato is mushy.
- Add some water.This depends on how old your roti / chapathi is.I added 1/2 a cup.
- When it comes to a boil add salt and the torn chapathi pieces and mix well.
- Check if more water is required.
- Cover and cook till the chapathi is soft.
- If there is excess water ,cook uncovered till the mixture is dry.
- Serve garnished with coriander leaves.
I must confess something here.I was able to eat more number of chapathis this way than eating them as such.It was so tasty.So I suggest that if you are making this at home,always make some extra or else you will be left with an empty bowl before you can think of tasting this dish!
Bon Appetit...
Labels: Delights From Leftovers, Flatbreads, Morning Raga, Vegan varieties
