Bagara Baingan, Tandoori Roti and Masala Egg

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 0.75 cup Warm Water (Around 105-115°F (40-46°C))
• 0.25 cup Plain Yogurt (At room temperature)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (For the dough)
• 2 tbsp Ghee (Melted, for brushing)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the atta and salt.
   • Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
   • Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3. 3

   Proof the Dough

   • Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4. 4

   Shape the Rotis

   • After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5. 5

   Cook the Roti on the Tawa

   • Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
   • Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
   • Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
   • Cook for 1-2 minutes, until you see bubbles forming on the top surface.
   • Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
   • Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
   • Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6. 6

   Finish and Serve

   • Immediately brush the hot roti with melted ghee.
   • Repeat the cooking process for the remaining dough balls.
   • Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
   • Serve immediately with your favorite dal, curry, or sabzi.

Ingredients

• 8 pcs Large Eggs
• 4 tbsp Vegetable Oil (divided)
• 0.75 tsp Turmeric Powder (divided, 1/4 tsp for eggs and 1/2 tsp for gravy)
• 1.25 tsp Kashmiri Red Chili Powder (divided, 1/4 tsp for eggs and 1 tsp for gravy)
• 1 tsp Cumin Seeds
• 2 medium Onion (finely chopped)
• 2 pcs Green Chilli (slit lengthwise)
• 1.5 tbsp Ginger Garlic Paste
• 3 medium Tomatoes (pureed)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (hot)
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Once cool enough to handle, peel the eggs. Using a small knife, make 2-3 shallow, lengthwise slits on each egg. This is crucial for them to absorb the gravy's flavor.
2. 2

   Shallow-Fry the Eggs

   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
   • Add 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder to the oil.
   • Carefully place the slit, boiled eggs into the pan. Sauté for 2-3 minutes, gently tossing, until they develop a light golden-brown, slightly blistered skin. This adds a wonderful texture.
   • Remove the eggs from the pan and set them aside.
3. 3

   Prepare the Masala Base