Bajra Rotlo, Ringan no Olo and Masala Chaas

Ingredients

• 1 large Eggplant (about 500g, also known as Bharta Baingan)
• 3 tbsp Peanut Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 medium Onion (finely chopped)
• 0.5 cup Green Garlic (finely chopped, including the white and green parts)
• 1 tbsp Ginger Green Chili Paste
• 2 medium Tomato (finely chopped)
• 0.25 cup Spring Onion Greens (finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Cumin Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Roast the Eggplant

   • Wash and pat dry the large eggplant. Make 4-5 deep slits into it using a knife.
   • Grease the entire surface of the eggplant with 1 tsp of oil.
   • Roast it directly on a medium gas flame, turning it every few minutes with tongs. Continue for 15-20 minutes until the skin is completely charred and the eggplant feels soft and collapses.
   • Carefully remove the roasted eggplant and place it in a bowl. Cover with a lid for 5-10 minutes. This steaming process makes peeling easier.
   • Once cool enough to handle, peel off all the charred skin. Discard the stem and mash the pulp thoroughly with a fork or masher. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat 3 tbsp of peanut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds sizzle and become fragrant.
3. 3

   Sauté Aromatics and Vegetables

Ingredients

• 1.5 cup Curd (Plain, full-fat yogurt recommended)
• 2.5 cup Water (Chilled)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tbsp Mint Leaves (Freshly chopped)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 pc Green Chili (Optional, adjust to taste)
• 1 tsp Roasted Cumin Powder
• 0.75 tsp Kala Namak (Also known as black salt)
• 0.5 tsp Chaat Masala
• 0.25 tsp Salt (Adjust to taste)
• 1 tsp Ghee (For optional tempering)
• 0.5 tsp Mustard Seeds (For optional tempering)
• 0.25 tsp Hing (Asafoetida, for optional tempering)
• 5 pc Curry Leaves (For optional tempering)

Instructions

1. 1

   Blend the Chaas Base

   • In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
   • Add the roasted cumin powder, kala namak, chaat masala, and salt.
   • Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2. 2

   Prepare the Tempering (Tadka - Optional)

   • Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3. 3

   Combine and Chill

   • Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
   • For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.