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

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Thali
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

For dahi baigan bhartha

  • Add curd to 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 to it.
  • Apply a few drops of oil over it. Roast the baigan on an 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, chilli 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, and ½ tsp salt, and mix well.
  • Add water gradually and knead the soft dough for at least 10 minutes.
  • pinch a small ball-sized dough, dust it with wheat flour, and pat gently. you can alternatively use a rolling pin to roll as done for paratha.
  • pat with your 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 a hand or wet cloth to remove 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 the seeds from the chillies.
  • Add 5 tbsp salt and turmeric and mix well and then cover and keep aside for 30 minutes ( for 2 hrs for a big batch)
  • Now transfer the chilies to 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 water.
  • Now in a mixing bowl, add slightly crushed raina kuria, hing 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 baigan bhartha, bajra roti and khichdi.

Notes

Dahi baigan bhartha
  • make a slit on brinjal, so it is properly cooked from the inner side.
  • roast brinjal from all sides on medium flame.
Raita marcha
  • dry chillies 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.