Bajra Rotla with Baingan Bharta 🌾🍆
For Bajra Rotla:
Bajra flour – 2 cups
Warm water – as needed
Salt – ½ tsp
Method:
Mix bajra flour and salt, then add warm water slowly to make a soft dough.
Take a portion, roll it by hand (not with a rolling pin) into a thick roti.
Cook on a hot tawa until brown spots appear, then puff directly on flame.
For Baingan Bharta:
Large brinjal – 1
Onion – 1, chopped
Tomato – 1, chopped
Garlic – 5 cloves, crushed
Oil – 2 tbsp, spices (turmeric, chili, coriander powder) – as needed
Method:
Roast brinjal on an open flame until skin is charred. Peel and mash.
Heat oil, sauté garlic and onion, then add tomato and spices.
Add mashed brinjal, mix well, and cook for 5 minutes.
Serve with hot bajra rotla and raw onion.
2. Ringan Bateta nu Shaak (Brinjal-Potato Curry) 🥔🍆
Ingredients:
Baby brinjal – 6, small potatoes – 4
Oil – 3 tbsp
Cumin – ½ tsp, mustard – ½ tsp, hing – 1 pinch
Garlic paste – 1 tsp
Turmeric – ½ tsp, red chili powder – 1 tsp, coriander powder – 1 tsp, salt – to taste
Water – as needed
Method:
Slit brinjal and potatoes halfway without cutting through.
Heat oil, add cumin, mustard, and hing.
Add garlic paste, then all spices.
Add brinjal and potatoes, mix well, add little water, cover, and cook until tender.
3. Sev Tameta nu Shaak 🍅🍜
Ingredients:
Tomatoes – 4, chopped
Sev – 1 cup (thick gram flour variety)
Oil – 2 tbsp, mustard seeds – ½ tsp, cumin – ½ tsp
Garlic paste – 1 tsp
Turmeric – ¼ tsp, red chili powder – ½ tsp, coriander powder – 1 tsp, jaggery – 1 tsp
Salt – to taste
Method:
Heat oil, add mustard, cumin, then garlic paste.
Add tomatoes, turmeric, chili, coriander powder, salt, and jaggery.
Cook until tomatoes are soft and pulpy.
Just before serving, add sev and mix well. Serve immediately so sev stays slightly crunchy.
4. Lasaniya Bateta (Garlic Potatoes) 🧄🥔
Ingredients:
Baby potatoes – 10, boiled and peeled
Garlic paste – 2 tsp
Oil – 3 tbsp
Turmeric – ¼ tsp, red chili powder – 1 tsp, coriander powder – 1 tsp, salt – to taste
Method:
Heat oil, add garlic paste, and sauté until fragrant.
Add turmeric, chili, coriander powder, and salt.
Add potatoes, toss well, and cook until coated and slightly crisp.
Serve hot with bajra rotla or puris.
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