Vagharelo Phulko

Method

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1. 1

   Cut or break the phulko into small pieces in a bowl and keep aside.

2. 2

   Heat the oil in a deep pan over a medium flame. When it is hot, add the mustard seeds, asafoetida, finely chopped ginger, chopped green chillies and curry leaves and let them temper.

3. 3

   When the mustard seeds start popping, add the chopped tomato and the salted buttermilk. Stir well, then add the phulko pieces.

4. 4

   If the mixture is too thick, loosen it with a little water or some extra laban.

5. 5

   Add the lemon juice, salt and red chilli powder and let it boil until the gravy starts to thicken, stirring well.

6. 6

   When the consistency is thick, take it off the flame. Serve hot, garnished with chopped coriander leaves.