Feels good to be back after a long gap and this time I’m bringing you a recipe from a guest. Jayshree Prasad is a loving wife, mother and grandmother who lives in Bangalore. She visits her daughter every now and then, here in Singapore. With each visit she spreads a lot of joy and smiles around here. Aanya loves meeting and greeting her in the playground every evening.
Jayshree aunty is a very humble woman who spent most of her life living in a joint family. She loves reading fiction, follows world political news and listens to light devotional music. She also keeps fit by doing yoga and walking 30 minutes every day. She is a science graduate who worked as a teacher for 5 years. She even taught underprivileged kids at an NGO.
Jayshree aunty gladly agreed when I requested her to prepare a dish so that I could put it up on my website. So here goes her recipe for lip smacking Stuffed Brinjals with Millet Roti.
Stuffed Brinjals recipe for 6 people
What you need:
Onion – 5 to 6 finely chopped
Tomatoes – 5 to 6 finely diced
Small round brinjals – 10
Tamarind – size of a small lemon soaked in warm water
Groundnut – 2 tablespoons
Sesame seeds – 1 tablespoon
Dry grated coconut – 1 tablespoon
Turmeric – 1 teaspoon
Salt to taste
Sambhar powder – 1 tablespoon
1 tablespoon of grated ginger
1 tablespoon of grated garlic
Step 1 – Dry roast peanuts, sesame and grated coconut till they let out a nice aroma. Grind them into a coarse powder. Set aside while you prepare the filling for the brinjals.
Step 2 – Heat a tablespoon of oil. When the oil is hot add finely chopped onions and saute till they become translucent. Add grated ginger, garlic and tomatoes and fry for a couple of minutes.
Step 4 – Add salt and sambhar powder and cook till the tomatoes become soft. Leave this mixture to cool. Once it cools down, blend it to a coarse paste.
Step 5 – Add the peanut, sesame and coconut powder to the onion tomato paste. Add tamarind pulp to this and mix well. Check for seasoning at this stage. if you want to add salt or Sambhar powder, this is when you do it!
Step 6 – Remove the Brinjal stalks. Turn the Brinjal upside down and make two slits that go half way down. This will help you stuff the above masala with ease.
Step 7 – Grease a pressure cooker bottom and then start stuffing the masala paste into the brinjals using your fingers. Place the stuffed brinjals, stalk side down because you know it’s all about the base, bout the.. Jokes apart, this will help your brinjals stand upright.
Step 8 – Once you have neatly arranged the brinjals vertically, spread the left over masala paste all over. Switch on the gas and let it cook till it lets out 1 whistle.
Stuffed Brinjal curry is done!
Moving onto making millet rotis. I got very excite when Jayshree aunty told me about the millet rotis. She learnt it from a friend. Millet roti is otherwise called Thaalipeeth which is typically a Maharastrian dish. However Aunty had a very different recipe to make this. So let’s get on with it.
What you need:
50 grams Jowar flour (English name- Pearl Millet)
50 grams Samai flour (English name – barnyard millet)
50 grams Navane flour (English name – foxtail millet)
50 grams Maize flour
50 grams Wheat flour
50 grams Moong dal (spilt green gram)
50 grams Chana dal (lentils)
50 grams Coriander seeds
Salt to taste
Step 1 – One by One roast all the millets and lentils till they turn aromatic. Let it cool.
Step 2 – Add everything in the grinder along with salt and make a smooth powder. If you want, you can just double the quantities of all the ingredients and make a big batch and store it for later.
Step 3 – To make the millet roti, take a bowlful of the powder and add your favorite veggies along with Jeera (cumin seeds), finely chopped green/ red chilli, finely chopped onions and coriander. Jayshree Aunty also added grated carrot to this.
Step 4 – Mix all the ingredients along with a little bit of water and make it into a soft dough. If you feel the dough is too thick add water little by little and keep mixing till its soft.
Step 5 – get a cold pan and grease it well with oil. Pat the dough with your fingers and top of your palm to give it a round shape. Make a small well in the center of the roti to add oil. It’s important you do this in a cold pan to avoid burning your hands.
Step 6 – Place the pan on the heat and add oil in the little well that you made earlier. Let the Roti cook through completely on one side before flipping. Once it’s cooked on both sides, remove and serve with Stuffed Brinjal curry.
Here’s a picture of the happy cook! I’m glad I got to spend time with Jayshree Aunty learning this awesome recipe. I hope you guys will also try the recipe soon!