Ennegayi & Jolada Rotti | Bharwa Baingan & Jowar Bhakri | Stuffed Eggplant
500g eggplants/ brinjals
1 tsp chana dal
1 tsp urad dal
¼ tsp fenugreek seeds
1 tsp cumin seeds
1 tbsp coriander seeds
4 tbsp peanut
2 tbsp sesame seeds
½ cup dry coconut
6 to 8 red chillies
Few curry leaves
¼ tsp turmeric powder
1/4 tsp asafoetida/Hing
1 tbsp jaggery
1 tbsp tamarind paste or 1/4 cup tamarind juice
Salt to taste
4 tbsp oil
1 tsp mustard seeds
Wash and cut the eggplants in x-shape without slicing all the way through (see video).
Keep them in the water while you prepare the masala.
Dry roast chana dal, urad dal, fenugreek seeds, cumin seeds, coriander seeds, peanut and sesame seeds until aromatic.
Add coconut, chillies and curry leaves, roast until golden brown and let that cool down completely.
Grind roasted ingredients along with tamarind paste, turmeric powder, jaggery, asafoetida, salt and 1 onion. (Add water if needed).
Stuff this masala into the slit eggplants.
Heat oil in a pan, add mustard seeds and let it splutter, then add few curry leaves and onion fry for a minute.
Place stuffed eggplants. Cook the eggplants on all sides.
Add the remaining masala and some water (Adjust the salt if needed).
Cover and cook till eggplants are done turning over every 2 to 3 minutes.
1 cup Jowar flour
1/4 cup wheat flour
Salt to taste
1 tsp oil
A clean wet cotton cloth
Boil water along with salt and oil in a wide nonstick pan.
When the water starts boiling add jowar flour and wheat flour.
Mix flour and, switch off the stove.
Knead the dough when it is a little warm for 2 to 3 minutes. (The dough should be soft chapati dough consistency).
Make lemon sized balls and roll using some flour.
Roll it into a very thin roti and dust if it's sticking.
Heat the pan and transfer the rolled roti. Gently press the roti with a wet cloth.
When the water dries, flip and cook on the other side as well.
Serve it hot with ennegayi or curry of your choice.