Baingan Bharta with Paushtik Roti

Here's how I make my Baingan Bharta:

1 egglant

1 cup chopped onions

1 cup chopped tomatoes

1 tsp ginger paste

1 tsp garlic paste

2 tsp oil

1 tsp cumin seeds

Handful of frozen peas

1 tsp coriander pwd

1 tsp cumin pwd

1/2 - 1 tsp red chilli pwd

1/4 - 1/2 tsp garam masala

1/4 - 1/2 tsp Kitchen King masala

1/2 tsp amchur pwd

Salt to taste

Sugar to taste - optional

Chopped cilantro to garnish

Wash the eggplant, smear some oil all around it, make 4 slits around the length of it and bake @ 400F for about 1 hr, turning every 15 mins. It should be nicely softened and oozing with some juice by then. I use a foil around the eggplant while baking, its easier for clean-up plus hold the juice in.

After it cools down, peel off the skin (it should easily peel away). Chop the eggplant flesh finely. I use my mini-chopper for this.

Heat 2 tsp oil and fry the cumin seeds for 1 - 2 mins. Then add the chopped onions, fry for 7 mins. Add the ginger and garlic pastes. Fry 1 - 2 mins. Add the tomatoes and fry for 7 - 8 mins till softened. Then add the chopped eggplant, salt and all the masalas. Mix well, cover and cook on medium low for 5 more mins. Add the frozen peas and 1 to 2 tbsp yogurt. Yogurt gives a good creaminess. Mix well, cover and keep cooking another 5 mins. Take off heat. Garnish with chopped cilantro and serve hot with rotis.

Last weekend, we had this with Paushtik Rotis from Tarla Dalal's magazine.

Here's how I made these Paushtik Rotis:

1/2 cup whole wheat flour

1/2 cup other mixed flour (I used a mix of gram flour, oat flour, jowar flour, bajra flour - about 2 tbsp each)

1 small potato - boiled, peeled and grated

1/4 cup grated carrots

Handful of chopped spinach

Salt to taste

1 tsp coriander - cumin pwd

pinch of red chilli pwd

4 tbsp yogurt

Mix all of the above into a soft pliable dough. I did not need to add any additional water. Roll into rotis and roast on hot tawa. If desired, drizzle some oil around them while roasting. This made about 5 - 6 rotis for us.