The glory of my weekend lunch that had the delicious blackeyed peas gravy along with sorghum flatbread is making my mouth watering even now. I sort of obsessed of eating North Karnataka food mainly sorghum flat bread i.e Jolada Rotti as any meal of the day. It’s because I was related to that region of Karnataka for most years of my life. Even today I feel so much connected to the same place when it comes to FOOD. The people of northern part have Sorghum as their primary cereal and use it’s flour to make a flatbread which absolutely requires no OIL to prepare. I feel so happy and proud to love the food which has zero unhealthy factors in it.
Having said about my food-madness, I just try to put together a weekend lunch or dinner that includes most Northern flavors of Karnataka. Unlike chapati, sorghum flatbread is quite tricky that demands more time and patience to handle elaborated cooking. Seriously.. But the desire to have such a earthy flavored, spicy and green-leafy side dishes with rotti pushes me to take the risk of long, sweaty hours in kitchen. Trust me, I totally forget the laborious cooking when I devour rotti with side dish like blackeyed peas gravy.
Impressed by my narration, if you look for the picture of blackeyed peas gravy with rotti, you’ll end up disappointed. I couldn’t photograph this rocking side dish with rotti as the SUN had long gone when I finished preparing the flatbread. Never mind, it gets along with chapati too and you can completely relish with it.
Refer black eyed peas masala which I posted sometime back.