A rustic and wholesome Sindhi flatbread made from sorghum flour. Flavored with onions, green chilies, and cilantro, this gluten-free bread is traditionally patted by hand and cooked on a griddle until crisp on the outside and soft inside.
A classic Punjabi dish featuring smoky, fire-roasted eggplant mashed and cooked with a flavorful blend of onions, tomatoes, and aromatic spices. It's rustic, hearty, and pairs perfectly with hot rotis.
Fiber-rich Juar Jo Dodo with smoky, perfectly spiced Baingan Bharta. Delicious comfort food!
This sindhi dish is perfect for lunch. With 584.95 calories and 11.99g of protein per serving, it's a high-fiber option for your meal plan.
fat
4 tbsp Ghee (for cooking)
Instructions
1
Prepare the Dough (15 mins)
In a large mixing bowl, combine the jowar flour, finely chopped onion, green chilies, coriander leaves, anardana powder (if using), salt, and red chili powder. Mix all the dry ingredients thoroughly.
Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the hot water, mixing with a spoon initially to avoid burning your hands. Once it's cool enough to handle, knead for 3-4 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flour absorb the moisture properly.
2
Shape the Dodos (5 mins)
Divide the rested dough into 8 equal portions and roll them into smooth balls between your palms.
Lightly grease a piece of parchment paper, a banana leaf, or a plastic sheet. Place one dough ball in the center.
Wet your fingers with water and gently pat the dough ball, starting from the center and moving outwards, to form a circle of about 4-5 inches in diameter and approximately 1/4 inch thick.
3
Cook the Dodos (20 mins)
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the parchment paper with the dodo, place your other palm over the dodo, and flip it over. Gently peel off the paper and place the dodo on the hot tawa.
Cook for 1-2 minutes, or until the top surface starts to look slightly dry and you see small brown spots on the underside.
Flip the dodo. Drizzle about 1/2 teaspoon of ghee around the edges and on top.
Press down gently with a flat spatula and cook for another 2-3 minutes, until it's golden brown and crisp. Flip once more and cook for a final minute.
Repeat the shaping and cooking process for all the remaining dough balls, adding ghee for each dodo.
4
Serve Immediately
Serve the Juar Jo Dodo hot off the tawa with a dollop of white butter, plain yogurt, or your favorite pickle.
215cal
4gprotein
25gcarbs
13gfat
Ingredients
1 large Eggplant (approx 800g, globe variety)
3 tbsp Mustard Oil
1 tsp Vegetable Oil (for greasing the eggplant)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 inch Ginger (finely chopped or grated)
6 cloves Garlic (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
3 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fire-Roast the Eggplant
Wash and thoroughly dry the eggplant. Make 4-5 deep slits lengthwise into the eggplant without cutting all the way through.
Rub 1 tsp of vegetable oil all over the eggplant's skin. This helps the skin char evenly and peel off easily.
Place the eggplant directly on a medium gas flame. Using tongs, rotate it every 2-3 minutes to ensure it cooks evenly on all sides. Continue roasting for 12-15 minutes until the skin is completely blackened and charred, and the flesh feels very soft when poked with a knife.
Carefully remove the eggplant from the flame and place it on a plate. Let it cool for 10 minutes until it's safe to handle.
2
Prepare the Eggplant Pulp
Once the eggplant has cooled, gently peel off all the charred skin. The skin should come off easily. Discard the skin.
Place the roasted eggplant pulp in a bowl. Using a fork or a potato masher, mash it well to a coarse or smooth consistency, as you prefer. Set aside.
3
Sauté the Masala Base
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it just begins to smoke. This step is important to remove the oil's pungency.
Reduce the heat slightly and add the cumin seeds. Let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the chopped ginger, garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 7-9 minutes, stirring and mashing with your spoon, until they break down completely and become soft and pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 3-4 minutes, stirring frequently, until the oil begins to separate from the mixture at the sides of the pan. This indicates the masala is well-cooked.
4
Combine and Finish the Bharta
Add the mashed eggplant pulp to the cooked masala in the pan.
Stir thoroughly to combine the eggplant with the spices, breaking up any large chunks.
Cook on low-medium heat for 5-7 minutes, stirring occasionally. This allows the smoky eggplant to absorb all the flavors of the masala.
Sprinkle the garam masala over the bharta and give it a final mix.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Serve Baingan Bharta hot with fresh roti, paratha, naan, or as a side with dal and rice.
