Now, I don’t know of a single member of our Vithlani family that does not like lot waru shak. You can almost guarantee that your meal would be deemed a success if you made this shak for any member of the extended Vithlani family. In fact, Manu’s aunt who lives in London and whom I am very fond of, OUR Rama kaki always says that give any Vithlani lot waru shak and you will not have a meal time complaints (and believe me, these Vithlani’s are super fussy eaters). So as a good wife 🙂 and daughter in law, this was one of the things I mastered as fast as I could after marrying Manu.
I don’t know what it is about the magic of gram flour and vegetables but the dryish curry is truly delicious. I have shared here my recipe using spring onion but mooli (both root and greens), methi or cabbage work well too. Be sure to try this as it makes for a rather scrumptious meal with rice and or rotli.
2 cups round cut spring oni0ns
2 green chillies
2 table spoon oil
3/4 cups gram flour
3/4 tea spoon salt
3/4 teaspoon turmeric powder
For the tempering
1 table spoon oil
1/2 tea spoon mustard seeds
Cut the spring anions and the green chilies .Keep on the side.
Mix gram flour, salt, turmeric powder and oil and keep on the side.
In a pan put oil, once heated add mustard seeds. When it starts to crackle add the cut onions and chillies .Saute for a minute add gram flour mixture.
Cover the pan add little water on the lid allow onions and flour to cook on a low heat.
Keep stirring every few minutes until the onions are tenderised and the flour cooked through.
jikoni 