This one comes from my hometown, Diu a lazy little coastal town in Gujarat. For a long time Diu was ruled over by the Portuguese and they’ve left a smattering of beautiful structures all across this town and its neighbour Daman. My forefathers hailed from Diu, in fact we gain our surname Divecha, from here. We were rich land owners who had their own oil factory called oil-garni (place where they draw oil out of seeds) and an ivory business. Today, none of it exists and most of the family has moved to the metros. Sadly I’ve never visited Diu and the only part of it I am familiar with, is its cuisine.
It being a coastal town, fish is the main ingredient of the meals here. Yup unlike what people know of this is a fish eating Gujarati community. This one is my favourite recipe and it calls for fresh green garlic and fresh green onions. Though traditionally its made with loads and loads of oil, I prefer to make it with just a tablespoon of olive oil! It’s best enjoyed with a roasted green chillie and rotlas–made with millets–sorghum (jowar) or pearl millet (bajra).