Gujaratis who are largely vegetarian, are known for their flavourful variety in food and the Tuvar Nu Totha with Karela Batata Fry and Bharela Tameta is one such meal combination savoured with piping hot rotis. The unique tadka used in preparing the Tuvar Na Totha makes it uniquely special to Gujarat. The Karela Batata Fry is a crispy and quick to make and yet a spicy veggie dish which goes well with roti particularly because the spices are sprinkled not cooked and the crunchiness is inviting. Bharela Tameta is a colourful, oil-less and tasty side dish, which often doubles up as a salad too.
VIEW INDIVIDUAL RECIPES
- Duration:25 minutes
- Serves:5 to 6 people
Authenticity Slice
Preparing the dough for rotis is an art form. If the dough is properly kneaded, the rotis come out soft, fluffy and tasty. So it is advisable to be patient, and to knead the dough with the back of your fist for at least 5 good minutes. Also, it is a good idea to allow the dough to stand for 10 to 15 minutes before rolling out the rotis.
Ingredients
- Wheat flour (atta) (2 cups)
- Water (as required )
Method
- Using a sieve, sift the atta into a paraat (flat, round plate with high edges). With a little water (use lukewarm water if it is winter), knead the atta into a smooth chappati dough. Once the dough has come together and become smooth, keep pressing down with the back of your palm for at least 5 more minutes so that it becomes more pliant.
- Cover and let the dough stand for 10 minutes.
- Make lemon-sized balls of the atta and roll them out one by one into flat rotis of about 5-inch diameter. Use some dry atta to dust the rotis in case the dough sticks to the rolling pin.
- Heat a tava and gently place a roti on it.
- Keep the flame on a medium. After about half a minute, flip the roti on the tawa with the help of a chimta (clasp).
- After about half-a-minute, some pink patches will start appearing on the other side of the roti and it will start puffing up. At this point, remove the tawa and hold the roti directly over the flame with the help of a clasp. As it puffs up further, turn the roti on the other side and then quickly take it off the flame.
- Serve hot with sabzi and dal.
- Duration:15 minutes
- Serves:15 minutes people
Authenticity Slice
It is always best to use the sturdy, less juicy variety of tomatoes for this recipe. In case the tomatoes are too juicy, then squeeze them out well after slicing.
Ingredients
- Tomato (5 to 6)
- Coriander leaves (hara dhania), finely chopped (1 tbsp )
- label (For stuffing:)
- Coriander seeds (sabut dhania) (1 tbsp)
- Fresh coconut, grated (2 tbsp)
- Green chilli (hari mirch) paste (2 tsp)
- MTR Haldi/Turmeric Powder (a pinch)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- Cumin seeds (jeera) powder (2 tsp)
- Salt (to taste)
- Roasted groundnut (moongfali), crushed (1 tbsp)
- MTR Garam Masala (1 tsp)
Method
- In a paraat (big, flat plate with shallow edges), mix up all the ingredients for the stuffing.
- In a pan, heat 1 tbsp of oil and add in this mixture. Keep sautéing for a couple of minutes and then keep aside.
- Wash the tomatoes and remove their stems.
- Cut them, almost but not completely, dividing them into 4 parts.
- Fill the tomato shells with the stuffing, making sure that they are not over-stuffed.
- Bharela Tameta is now ready. Serve as a side-dish.
- Duration:30 minutes + soaking time
- Serves:2 to 4 people
Authenticity Slice
Remember to thoroughly rinse the arhar dal in water and to soak it overnight.
Ingredients
- Split pigeon peas (arhar dal) (1 cup)
- Onion, finely chopped (1)
- Spring onion (hara pyaaz), finely chopped (½ cup)
- Tomato purée (½ cup)
- Ginger-chilli (adrak-hari mirch) paste (2 tsp)
- Garlic (lehsun), minced (3 tsp)
- label (For Seasoning)
- Oil (1 tbsp)
- Asafoetida (Hing) (a pinch)
- MTR Haldi/Turmeric Powder (½ tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- MTR Garam Masala (1 tsp)
- Salt (to taste)
- Lemon juice (1 tsp)
Method
- Wash and overnight-soak the arhar dal.
- The following morning, drain out all the water and pressure-cook it, after adding in some fresh water. Time it to 4 to 5 whistles.
- In a mixer-grinder, add 1 tbsp of the boiled dal and grind it coarsely. Keep aside.
- Heat oil in a kadhai and add the hing and onion to it. Stir fry.
- As soon as the onion has started to change its colour to light golden-brown, add in the spring onion, ginger-chilli paste, garlic and salt.
- Stir and keep cooking for a couple of minutes.
- Next, pour in the tomato purée and keep cooking for a few seconds. Next, add in the coarsely ground dal and keep cooking for another 2 mins.
- Then, add in some salt, the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder and the MTR Garam Masala. Keep stirring for about a minute.
- Now, add in the remaining boiled dal and let it cook for 5 mins on a slow flame.
- As it begins to thicken, turn off the flame and mix in the lemon juice.
- Garnish with spring onion.
- Serve hot with chappati.
- Duration:20 minutes
- Serves:2 to 4 people
Authenticity Slice
It is a good idea to use fresh, small karelas for this recipe as they tend to turn crisper while being fried.
Ingredients
- Bitter gourd (karela), de-seeded, peeled and cut into long strips (4)
- Potato, cut into long strips (2)
- Salt (to taste)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Cumin seeds (jeera) powder (1 tsp)
- Lemon juice (½ tsp)
- Sugar powder (1 tsp)
Method
- Thoroughly wash and peel the karela. Then, cut them into long strips and de-seed them. Keep aside.
- Peel the potatoes and cut them into long strips as well.
- Heat oil in a kadhai and keep frying the karela strips in it till it has turned crisp. Place them on a kitchen paper towel to drain off any excess oil.
- Similarly fry the long strip potatoes and keep aside.
- Mix the fried karela with the fried potatoes.
- Sprinkle some MTR Lal Mirch/RedChilli Powder, salt, jeera powder, sugar and lemon juice onto the fried pieces.
- Mix well and serve hot.
