Monday, September 19, 2016

Rottis with Long Green Brinjal Dry Masala n Mango Pieces

Rottis with Long Green Brinjal Dry Masala n Mango Pieces

  • Wheat flour- 1 cup 
  • water as needed to prepare a soft dough 
  • Salt per taste . 


In a bowl add wheat flour , salt n just enough water n knead well to form a soft dough .. keep aside for 1/2 an hour. 

Knead the dough again n divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the rotti over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the rotti fluffing . Similarly add oil on the second side and fry both sides till rotti is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked.

Long Green Brinjal Dry Masala

  • Long Green Brinjal /Mysore Brinjal - 4 


  • Oil - 3 tblsp 
  • Mustard seeds- 1/2 tsp 
  • Urid Dhal- 1 tsp 
  • Chana dhal - 1 tsp 
  • Dry red chilly -2 
  • Curry Leaves- 1 sprig
  • Turmeric powder- 1/4 th tsp 
  • Onion - 2 huge
  • Tamarind pulp - 1 tsp
  • Vangibaath powder- 3 tsp
  • Salt to taste


  • Grated coconut- 2 tblsp
  • Chopped Coriander leaves-  3 tsp

Wash long green brinjals n chop them into 2 inch pieces . 

In a kadai add oil, splutter mustard seeds, add in urid dhal , chana dhal , dry red chilly , curry leaves n fry for a while . Add chopped onions n fry till reddish brown ..add turmeric powder n then add the chopped brinjal , cover n cook ... turn in between ... when 3/4 th cooked , add tamarind pulp , vangibaath powder, grated coconut , salt n cook till done ..  mix well ... . then garnish with coriander  leaves . 

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