Missi Roti & Mixed veggie Curry

For some reason besan in roti sounds so yummy and I wanted to give these Missi rotis a try and the resulting rotis where so different from my regular plain rotis; you can taste the besan in the background and once they cool they have a chila kind of texture that I love. I adapted DK’s missi roti recipe.

Ingredients:
Besan – 2 cups
Atta (Whole wheat flour) – 1cup
Cumin seeds – 1tsp
Ajwain – 1tsp
Green onions – 2, finely chopped
Coriander – 2tbsp, finely chopped
Red chili powder – 1tsp
Salt – to taste

Method:

• Mix all the ingredients and knead into a smooth dough with lukewarm water. Cover with damp cloth and set aside for 30 minutes.
  
• Heat a griddle on medium-high heat. Divide the dough into lemon size balls. Roll each ball into a not-too thin or not-too thick disc. Cook on the hot griddle until blistered on both sides. Smear ghee or oil and serve hot with any spicy curry.
  

I made a mixed veggie curry with coconut milk; this recipe is also inspired from Vaishali’s carrot & peas curry with coconut milk. I used green tomatoes, broccoli, frozen green beans & peas. Here’s how I made it:

Ingredients:
Green onions – 1 bunch, both white & green parts chopped
Broccoli – 1 cup, cut into florets
Green beans – ½ cup, thawed if frozen
Peas – ½ cup, thawed
Tomatoes – 4 small, chopped
Tomato puree – 3tbsp
Red chili powder – 1tsp
Kitchen king masala (or garam masala) – ½ tsp
Coconut milk – ½ cup
Cumin seeds – 1tsp

Method:

• Heat 1tbsp oil in a sauté pan; add cumin seeds and after they splutter, add green onions and sauté till translucent.
  
• Add all the other veggies except for tomatoes. Cover and cook till tender and cooked through.
  
• Add tomatoes; cover and cook till tomatoes turn mushy. Add red chili powder and garam masala, mix well.
  
• Finally add coconut milk and simmer for 2-3 minutes. Enjoy with roti or rice.