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Prep Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup Gujarati Gathiya (Bhavnagari)
  • 2 cups water
  • 1 teaspoon oil
  • 1 teaspoon rai/mustard seeds
  • 1/2 teaspoon haldi/tumeric powder
  • 1 teaspoon mirchi/red chilli powder
  • a pinch of asafoetida
  • 1 chopped tomato (optional)
  • 1 teaspoon chopped garlic (optional)
  • salt to taste

Method
 

  1. In a pan heat the oil.
  2. Keep the flame to medium.
  3. Add mustard seeds, once they crackle add asafoetida
  4. Add the chopped tomato and garlic (if adding) and cooking for a minute.
  5. Add the haldi and mirchi powder.
  6. Immediately add water, taking care not to burn the spices.
  7. Once the water comes to a boil, remove the pan from the flame.
  8. Add the Gathiya to the hot water and serve immediately.
  9. Serve hot with phulka roti or bhakhri.

Notes

The Gathiya will start absorbing water, hence it is important that you  add them to the water just before serving.
You  may garnish it with fresh coriander.