Jolada Rotti ,Ennegayi Badanekayi / Stuffed Brinjal in Masala n Garlic Chutney Powder 

Jolada Rotti 

• Jowar flour- 2 cups
• Water- 1 cup
• Salt to taste

Method 

Boil water ... 

In a deep  kadai or vessel , add the  Jowar flour, salt n make a dip between the flour n add the boiled water . Mix  well n see to it that no lumps is formed .( in case its  hot to touch ,then  dip  hands in normal water n knead it )

Prepare small round dough balls n dust the flat surface with some dry flour , this will aid in preventing dough sticking to the base. 

Press/beat the dough ball with the palm n make it into a round shaped rotti . 

Once the rotti is huge enough n  done ,then carefully place it on a heated  tawa and press  the surface with wet cloth. 

Roast  for about 2-3 min on each sides till  light golden brown on both sides.

Note: You can even use rolling pin to bail out the rottis . 

Ennegayi Badanekayi ! Stuffed Brinjal in Masala Gravy .

• Small Variety Brinjal-8 
• Groundnuts- 1/2 cup
• Onion - 1 medium  ( 1/2 for grinding , 1/2 for seasoning )
• Tomato-1
• Garlic flakes- 6
• Coriander leaves- 1/2 fist
• Red chilly powder- 1 tsp
• Coriander powder-1tsp
• Tamarind- Pea size
• Garam Masala - a pinch
• Oil- 1tblsp 
• Salt to taste 

Method 
wash the brinjals n pat it dry .

Slit Brinjals to four n retain the stalk . 

Dry roast groundnuts , cool n peel the skin ... powder it a little coarsely .

Grind red chilly powder, coriander powder,garlic flakes, tomatoes , onion, coriander leaves, tamarind, garam masala n salt to a paste .

In a bowl mix the groundnut powder , add the ground paste n mix well . 

Fill the ground masala into the slit brinjals.

In a kadai add oil, add chopped onion n fry it till reddish brown  n place the stuffed brinjal side by side n sprinkle the rest of the masala along with very little water . close the lid n cook till done . In between turn over to check it doesnt stick to the base .

Garlic Chutney Powder 

• Garlic bulbs - 3
• Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
• Coconut   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container !