Chalna for Porotta (Gravy for Indian Spiral Bread)

Serving:4 |Type: Gravy




Bottle Guard (diced) -1 ½ cups
Onion(diced) -1 cup
Tomato(diced) -½ cup
Green Chili -1
Turmeric -¼tsp
Chili Powder -½tsp
Salt -to taste
Coriander Leaves -2tbsp

Roast and grind:

Coriander Seeds -3tbsp
Red Chili -2
Green Chili -1
Khus Khus -1tp
Cloves -2
Garlic -5 flakes
Ginger -1 inch
Sombu -1tsp
Cumin -1tsp
Fried Gram Dhal -2tsp
Onion(chopped) -½ cup
Tomato (chopped) -½ cup
Coconut Grated -3tbsp
Oil -2tsp


Oil -3tbsp
Sombu -¼tsp
Fenugreek -¼tsp
Kal Pasi -few
Cloves -2
Red Chili -1
Curry Leaves -few


  1. Take a pan heat with oil add all the ingredients (given for roasting) one by one, fry without burning, grind it into a paste with water.
  2. Peel the skin for bottle guard dice and keep it aside.
  3. Take a heavy bottom vessel heat with oil, add seasoning and fry without burning.
  4. Now add onion, sauté well for 1 minute, then add tomato, salt and turmeric and sauté well until tomato get mash.
  5. Then add diced bottleguard, sauté well, add chili powder mix well and then add 3 cups water.
  6. Boil until vegetable get soft. If you want you can add more water.
  7. Now add ground masala boil it for 5 to 10 minutes then turn off the stove.
  8. Now garnish with coriander leaves.
  9. Serve with porotta, kothu porotta,or kushka.


  1. You can add any vegetables you  like carrot, potato, ridge guard, peas, beans.
  2. If you like non-veg you can add chicken, goat or lamb (instead of vegetables).
  3. You can reduce or increase  chilies if you want.
  4. While grinding instead of fried gram dhal you can use cashew nut.
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