Sattu Roti, Baingan Chokha and Anda Bhurji

Ingredients

• 1 large Eggplant (about 450g, round variety preferred)
• 2 medium Tomato (ripe and firm)
• 1 medium Onion (finely chopped)
• 5 cloves Garlic (3 whole for roasting, 2 finely chopped)
• 3 pcs Green Chili (finely chopped, adjust to taste)
• 1 inch Ginger (finely grated)
• 3 tbsp Mustard Oil (raw, for authentic pungent flavor)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1 tsp Salt (or to taste)
• 1 tsp Vegetable Oil (for greasing vegetables)

Instructions

1. 1

   Prepare and Roast Vegetables

   • Wash the eggplant and tomatoes thoroughly. Pat them dry.
   • Using a knife, make 3-4 deep slits across the eggplant. Peel 3 cloves of garlic and insert one into each slit. This infuses the eggplant with a roasted garlic flavor.
   • Grease the eggplant and tomatoes with 1 tsp of vegetable oil. This helps the skin char and peel easily.
   • Place the eggplant and tomatoes directly on a medium flame on a gas stove, using a wire rack if you have one. Roast for 15-20 minutes, turning them every few minutes with tongs, until the eggplant is completely soft and its skin is charred and blistered. The tomatoes will cook faster (about 7-10 minutes).
   • Once roasted, transfer the vegetables to a plate and let them cool for 10 minutes until they are safe to handle.
2. 2

   Peel and Mash

   • Once cooled, gently peel off the charred skin from the eggplant and tomatoes. The skin should come off easily. You can dip your fingers in a bowl of water to help remove any stubborn bits of skin.
   • Discard the stem of the eggplant. Place the roasted eggplant pulp, tomatoes, and the roasted garlic cloves from inside the eggplant into a large mixing bowl.
   • Using a fork or a potato masher, mash the vegetables together. Aim for a coarse, rustic texture, not a smooth puree.

Ingredients

• 8 pcs Eggs (Use large, room temperature eggs for the best texture.)
• 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
• 1 tsp Cumin Seeds
• 2 medium Red Onion (Finely chopped.)
• 2 medium Roma Tomatoes (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 4 cloves Garlic (Finely minced.)
• 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Garam Masala (Add at the end for the best aroma.)
• 2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.

5. 5

   Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.

6. 6

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.