Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. They are nice and they look wonderful. Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi is something that I have loved my whole life.

Many things affect the quality of taste from Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi estimated approx 1 and 1/2 hour.

To get started with this recipe, we must first prepare a few ingredients. You can cook Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi using 53 ingredients and 7 steps. Here is how you can achieve that.

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Being a gujarati my daily meal is gujarati dishes. This is one of my favorite gujarati thali.

Ingredients and spices that need to be Take to make Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi:

1. For jowar rotla:-
2. 2 cups jowar flour
3. Salt to taste
4. 1/4 teaspoon ajwain
5. Ghee as required
6. For baigan bharta:-
7. 1 big eggplant
8. 3 teaspoon oil
9. 3-4 teaspoon ghee
10. 1 teaspoon cumin seeds
11. 1/2 teaspoon ajwain
12. 1 finely chopped tomato
13. 2 chopped spring onions
14. 5-6 crushed garlic cloves
15. 1 teaspoon grated ginger
16. leaves Few curry
17. Salt to taste
18. 1/2 teaspoon turmeric powder
19. 1 tablespoon red chili powder
20. 1 teaspoon dhania jeera powder
21. 1 teaspoon garam masala powder
22. 1/4 cup beaten curd
23. 1 tablespoon chopped coriander leaves
24. 1 teaspoon chopped spring onion leaves
25. For pulav:-
26. 1 cup basmati rice
27. 2 and 1/2 cup water
28. 1 tablespoon ghee
29. 1 teaspoon mustard seeds
30. 1 teaspoon cumin seeds
31. 2 cloves
32. 1 small piece of cinnamon
33. 3-4 cashew nuts
34. 1 chopped onion
35. 1 tablespoon chopped carrot
36. 1 tablespoon green peas
37. 1 small chopped potato
38. 1 chopped green chili
39. Salt to taste
40. For kadhi:-
41. 3/4 cup curd
42. 2 tablespoon besan
43. Salt to taste
44. 3-4 chopped green chilies
45. 1 tablespoon sugar or to taste
46. 1 teaspoon grated ginger
47. 1 tablespoon chopped coriander leaves
48. 2-3 teaspoon ghee
49. 1 teaspoon mustard seeds
50. 1 teaspoon cumin seeds
51. 2-3 cloves
52. 1 small piece of cinnamon
53. leaves Few curry

Instructions to make to make Gujarati thali: Jowar rotla with baigan bharta, pulav and kadhi

1. For jowar rotla: Take jowar flour. Add salt and ajwain and mix it. Knead dough with required warm water. Divide into equal portions. Roll out by dusting flour. Cook both sides on earthen tawa. Apply ghee over it.
2. For baigan bharta: Here I did bharta by quick method. Wash eggplant and cut into halves. Put into bowl and pressure cook until 2 whistles. Then remove skin and seeds and mash it.
3. In a pan heat oil and ghee. Add cumin seeds and ajwain. Add crushed garlic, grated ginger and curry leaves. Saute for sometimes. Add chopped spring onions and saute it. Add chopped tomato and saute until tomato softens.
4. Add little water. Add turmeric powder, red chili powder, dhania jeera powder and garam masala powder. Mix well. Keep flame low. Add beaten curd and mix well. Add mashed eggplant and combine all ingredients well. Add salt and required amount of water. Cook for 3-4 minutes. Add chopped coriander leaves and chopped spring onion leaves. Baigan bharta is ready.
5. For pulav:- wash and soak rice for 20 minutes. In a pan heat ghee. Add mustard seeds, cumin seeds, cloves cinnamon and cashew nuts. When mustard seeds crackles add chopped green chillis. Add chopped onion, carrots, potato, green peas and saute for sometimes. Add soaked rice (without water) and saute for couple of minutes. Add water and mix well. Add salt and mix well. Cover with lid and cook until water absorbs or rice well cooked. Pulav is ready.
6. For kadhi: In a vessel take curd and besan and beat well. Add approximate 1 glass water and prepare lump free mixture. Add salt and green chilies and keep on flame. Stir in between. Cook on low flame. Add sugar and grated ginger. Boil until mixture slightly thickens or get desired consistency. In a tanka pan heat ghee. Add mustard seeds and cumin seeds. Add cloves and cinnamon. When mustard seeds crackles add curry leaves. Pour this tanka into boiling kadhi. Còk for couple of minutes.
7. Kadhi is ready. Add chopped coriander leaves. Enjoy this yummy gujarati thali. You can serve jaggery, homemade butter and achar with this.

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