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Stores  ·  Gujrati  ·  Mix Kathiyawadi + Rotla
Jain Certified

Mix Kathiyawadi + Rotla

A hearty Kathiyawadi thali classic — mixed seasonal vegetables simmered in a robust, home-style masala, served alongside

25 min
Total time
4
Servings
413
Kcal / serve
Medium
Difficulty
413
Calories
9.9
Protein
53.3
Carbs
17.9
Fats
10.4
Fibre
5.7
Iron
The Story

This combination represents the heart of everyday Kathiyawadi cooking — the cuisine of the Saurashtra region of Gujarat, known for its bold spicing, generous use of ghee, and an unpretentious approach to vegetables that turns whatever's seasonal into something deeply flavorful. Unlike the more delicate, sweet-leaning dishes of mainland Gujarati cuisine, Kathiyawadi food carries a rustic, farmer's-table character — hearty, warming, and built to fuel a full day's work. The vegetable mix here is intentionally flexible — capsicum, peas, French beans, and corn simmered in a tomato-based masala tempered with mustard and cumin seeds, brightened with coriander and cumin powder, and finished with a pinch of garam masala for depth. Hing does its quiet, essential work here too, lending the aromatic base that onion and garlic would typically provide, in keeping with Jain principles. The result is a masala that's punchy and well-rounded, letting each vegetable retain its own character while tying everything together in one cohesive, spoonable dish.

Ingredients
capsicum (chopped)
1/2 cup Find
green peas
1/2 cup Find
French beans (chopped)
1/2 cup Find
corn
1.2 cup Find
tomatoes (chopped, for base)
1/2 cup Find
oil or ghee
2 tbsp Find
mustard seeds (rai)
1.2 tsp Find
cumin seeds (jeera)
1 tsp Find
asafoetida (hing – Jain-friendly version)
1.2 tsp Find
turmeric powder
1/2 tsp Find
red chili powder (adjust as per spice level
1 tsp Find
coriander powder (dhaniya powder
1 tsp Find
cumin powder (jeera powder)
1/2 tsp Find
garam masala (optional, for extra flavor)
1/2 tsp Find
salt (adjust as per taste)
1 tsp Find
tomato purée or thick tomato paste (for a richer texture)
1 tsp Find
water (adjust as needed)
1/2 cup Find
How to Cook
01

Prepare the Vegetables

1. Wash and chop all the vegetables into equal-sized pieces. 2. Boil or steam peas, beans, and corn until slightly soft. (Skip boiling for capsicum and tomatoes as they cook quickly.)

02

Prepare the Masala Base

1. Heat oil or ghee in a pan. 2. Add mustard seeds, cumin seeds, and hing. Let them splutter. 3. Add chopped tomatoes and cook until soft. 4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well. 5. Add tomato purée and cook for 2 minutes until the masala releases oil.

03

Add the Vegetables

1. Add boiled/steamed vegetables and capsicum to the pan. 2. Mix well and add ½ cup water (adjust consistency as needed). 3. Cover and let it cook for 5-7 minutes on low flame until the flavors blend.

Dietary Tags
Jain Certified Vegan High Protein
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineGujrati
Prep time10 min
Cook time15 min
DifficultyMedium
MealLunch
SeasonAll Year
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