Bajri Na Rotla

Ingredients:

1 cup Bajri flour (Millet Flour)
Salt to taste
Warm water
Ghee

Method:

Traditionally rotlas are cooked on a clay pan. Preheat a clay pan for 10 minutes on low flame.

Mix salt and Bajri flour. Now add a little water at a time and kneed into firm dough. Add water as needed. The dough should be soft enough. Now wet your palm and place a medium size ball of dough in between your palms. Gently press and flatten the ball. Keep flattening it as if you are clapping your hands gently. You will have to keep your palms wet so that the dough doesn't stick to your palms. Keep on expanding rotla this way until you get it of your desired thickness.

Place it slowly on hot clay tawa(also called Tavdi). Take care that there should not be any air between, tavdi and rotla .Cook on low flame for about a minute and then gently flip it over to cook the other side. Turn the heat to medium high while cooking the other side for another minute. Now turn again and cook the other side until fully cooked. take it off from tavdi and spread Ghee on it. Serve Hot with Ringan no olo.

Ringan no olo Kathiawadi style - Smoke eggplant curry

Ingredients:

2- Large Eggplants

½ cup Spring Onion- Chopped

½ cup Onion-Chopped

1 cup Tomato- Chopped

1 tbsp Ginger, Garlic paste

½ tbsp Garam  Masala

1tsp Asafoetida

½ tsp Turmeric Powder

1tsp Red chili Powder

3 tbsp Oil

Salt to taste

Method:

Wash the eggplant, make 2 small vertical slits on opposite sides of the eggplant and check it is clean inside, coat it with oil on the outside. Put one eggplant on direct heat on gas and cook it for 5 minutes then turn side and cook for 5 minutes,  cook another 10 minutes and   keep changing sides in between. Remove eggplant from heat ,cook second eggplant this way and  when it become soft  peel the skin off and then mash it. This will give the Eggplants a smoky traditional flavor.

In a pan, heat oil. Add the asafoetida . When it sizzles add turmeric, the spring onion and onion. Now add the ginger-garlic paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants  and mix well and cook for 10 minutes .Then add red chili powder and garam masala powder and  cook on low heat for another  5 minutes. Serve hot with Bajri na rotla , butter milk , garlic chutney ,spring onion tomato salad.Enjoy Kathiawadi Thali..... or you can serve with  bread also.  

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