Break rotla into small pieces. Do not make them too tiny. Heat oil in a pan and splatter mustard and jeera. Fry garlic.
Add spring onion and the spices. Fry a bit. Ensure that the spring onions do not get dehydrated due to overflying. Add curd along with a glass of water.
Stir occasionally so curd does not get sour. Add rotlo when it starts to boil. Remove from heat when rotlo soaks up the curry and gets cooked.we are not looking into the dry texture. This dish should have much curry in it. So add more water if it looks dry. It should look like in pic 3 when done. Serve immediately as rotlo continues to soak up curry while resting.
