Kathiawad holds a very special place in my heart. I lived in Bhavnagar (a big town in Kathiawad) for about 5 years and it is here that I developed a love for Gujarati language and its literature reading books and poems from writers and poets such as Chunilal Madiya, Jhaverchand Meghani, Kag, Kavi Dalpatram, Sursinhji Gohil (Kalapi), Govardhanram Tripathi just to name a few.
I am very happy to blog two signature dishes from Kathiawad today. The first one is a subzi called Tuver na totha (ટોઠા / ઠોઠા ? I have heard it both ways) made from green pigeon peas. Typically it’s made during winter but for better or worse, these days we get most everything year-round and hence that seasonal distinction is gone. It’s a wholesome curry that can be had just by itself or with any type of roti.
The second dish is Bajri no rotlo, a type of roti made from millet flour. It’s an extremely nutritious, tasty and simple roti but surprisingly it has never made it into mainstream Indian cuisine. Unlike the Gujarati phulka roti which requires a good amount of effort and skill, a rotlo just needs to be rolled into a roundish thick roti and cooked on both sides for a few minutes. I love it with butter and jaggery.
- 2 cups fresh green tuver (Pigeon peas), cooked until soft
- A small bunch spring onions
- 1-2 stalk green onion
- 2 medium size tomatoes chopped very fine (or put in a blender)
- 1 medium size onion (make a paste in a blender)
- 2 green chilies chopped fine
- 3-4 pods of fresh garlic
- Grated ginger (1/2 tea spoon or so)
- 3-4 table spoon oil
- 1/2 tea spoon cumin
- 1/3 tea spoon hing
- ½ tea spoon Turmeric
- 3/4 tea spoon red chili powder (more if you want it spicy)
- 1 tea spoon coriander powder
- ½ tea spoon garam masala
- 1/2 cup bajri flour / millet flour
- About 1/2 cup water
- 1/4 tea spoon salt
- Flat pan / tava
- 2 tea spoon ghee/ butter