Dahi baigan bhartha recipe | bajra roti recipe | raita marcha recipe | winter special thali recipe | village food

Dahi odo

Dahi baigan bhartha with bajra roti and raita marcha is easy to make village thali with all the basic ingredients from your kitchen. Dahi baigan bhartha is something different from regular baigan ka bharta (or olo). It is tasty and made in O% oil. It is served with bajra roti and Gujarati style chilli pickle, raita marcha. This winter season do make this wonderful village style food and enjoy its mouth-watering taste along with friends and family!

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Dahi odo

Recipe card for Dahi baigan bhartha, bajra roti recipe, raita marcha recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For Dahi baigan bhartha

  • 1 cup curd
  • 250 grm or 1 medium size green baigan brinjal
  • 4-5 garlic cloves
  • ¼ cup chopped green onion
  • ¼ cup chopped green garlic
  • ¼ cup chopped coriander leaves
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • Salt to taste
  • ½ tsp cumin powder
  • ½ tsp sugar

For Raita marcha

  • 325 grm green-red chillies
  • 5 tbsp salt
  • 2 tsp turmeric powder
  • 1 tbsp lemon juice
  • 6 tbsp slightly coarse mustard seeds rai kuria
  • ¼ tsp hing
  • 4 tbsp oil
  • 1.5 tbsp fennel seeds powder
  • 5 tbsp lemon juice

For Bajri ni rotli

  • 1 cup bajra flour
  • Salt to taste
  • ½ cup water
  • Wheat flour for dusting

Instructions
 

Fordahi baigan bhartha

  • Add curd into a muslin cloth and hang curd for 20-25 minutes, to remove extra water from it.
  • Wash the baigan (aubergine), make a slit on it, and add garlic cloves in it.
  • Apply few drops of oil over it. Roast the baigan on open flame, till it has charred and wilted, takes around 15 minutes to do it on all sides.
  • Cool, peel, and cut into small pieces.
  • Now in a mixing bowl, add the cooled and mashed baigan, spring onions, green garlic, coriander, ginger paste, chili paste, salt, cumin powder, and sugar. Mix well
  • Add yogurt and give it a gentle mix.
  • Serve dahi baigan bhartha with bajra roti.

For bajra roti

  • In a mixing bowl take 1 cup bajra atta, ½ tsp salt, and mix well.
  • Add water gradually and knead to the soft dough for at least 10 minutes.
  • pinch a small ball sized dough and dust with wheat flour and pat gently. you can alternatively use a rolling pin to roll as done for paratha.
  • pat with hand until the roti turns as thin as possible. if the roti breaks, it means it needs more kneading.
  • Heat the tawa and add bajra roti on it.
  • now spread water over the roti with help of hand or wet cloth removing excess dough.
  • When the water evaporates then flip it to the other side. press gently and cook all the sides.
  • Serve bajra roti with dahi baigan bhartha.

For raita marcha

  • Wash the green chilies, discard the stems and Slit from the center and make it into 2 pieces.
  • Now remove seeds from the chilies.
  • Add 5 tbsp salt and turmeric and mix well and then cover and keep aside for 30 minutes ( for 2 hrs for big batch)
  • Now transfer the chilies on a sieve to drain out the moisture released from the chilies.
  • Spread the chilies on a kitchen napkin for 30 minutes to absorb the extra moisture.
  • Now in a mixing bowl, add slightly crushed raina kuria, thing, and slightly hot cooking oil. Mix well.
  • Add the chilies in a mixing bowl and add 1 tbsp salt, crushed fennel seeds, and lemon juice.
  • Mix everything well and then fill the pickle in a glass jar.
  • You can start using the pickle immediately but they taste best after 2 days.
  • Enjoy with baigan bhartha, bajra roti, and khichdi.

Notes

Dahi baigan bhartha
  • makes a slit on brinjal, so it is properly cooked from the inner side.
  • roast brinjal from all the sides on medium flame.
raita marcha
  • dry chilies completely and then add it into masala.
Bajra roti
  • makes soft dough of bajra roti.
  • dust some wheat flour to roll bajra roti.
  • cook bajra roti on medium flame.

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