Stuffed Eggplant or Bagara Baingan & Hot Chapatis

I have always loved hot chapatis / phulkas...the smell of wheat as you roast the chapatis on the flame is something you can only experience and not express. Am sure all of you who enjoy making/eating chapatis know what I am talking about. Don't you just love it when you smear a wee bit of ghee on the chapati and it melts...!!

For the Chapati Dough:

Wheat flour : 1 cup
Warm water to kneed
Salt to taste
Oil: 1/2 tsp

In a bowl stir together wheat flour salt and oil, add warm water and kneed into soft dough. Divide into 8-10 parts, roll into round shape. Heat a skillet over medium heat until hot. On a lightly floured surface, use a  rolling pin to roll out the ball of dough until very thin like  tortilla. When the pan starts smoking, put a chapati on it. Cook until there are air bubbles, then flip and cook on the other side, remove from pan and roast on the flame till it puffs...add a wee bit of ghee and enjoy with your favorite curry or vegetable.

Taking about favorite vegetable...I have a huge list of it...and definitely eggplant is one of them. I love stuffed eggplant or bagara baingan, the curry goes very well with the small baby eggplants. Serve with hot chapatis and you got a blockbuster here :)

For the  Masala:

Coconut: 1 cup

Onion: 1 small chopped

Green chilies: 2-3

red chillies: 2-3

Dalia : 2 tbsp

Vangibhat powder or masala bhat pdr : 1 tsp

Juice of tamarind : 2 tbsp

Jaggery :  2 tbsp

Salt to taste

Turmeric: 1/4 tsp

Grind the above into fine paste. Wash and slit Brinjals in a cross, without cutting the vegetable completely, keep aside. In a pan heat 2 tbsp oil, add mustard till it splutters then add curry leaves followed by the slit eggplants...let it roast , cover and let it cook on low flame for 10-15 min till the eggplant is tender, test with a toothpick. Now add the ground masala and bring to boil, simmer on low flame till the curry thickens and coats the eggplant.

This will be the entry for the event : Dish Name Starts with E hosted by Akila from learning to cook.