A classic Gujarati comfort food where tender eggplant and potatoes are cooked in a tangy, sweet, and spicy tomato-based masala. A perfect everyday sabzi that pairs beautifully with rotis or thepla.
Prep15 min
Cook25 min
Soak10 min
Servings4
Serving size: 1 serving
206cal
4gprotein
25gcarbs
Ingredients
250 g Eggplant (Cut into 1-inch cubes. Small, round variety preferred.)
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.
Aromatic Vaagan Patata & fiber-rich Juar Jo Dodo - a perfectly spiced, gut-friendly combo!
This sindhi dish is perfect for dinner. With 570.93 calories and 11.17g of protein per serving, it's a high-fiber option for your meal plan.
11gfat
(Finely chopped (approx. 2 medium))
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander-Cumin Powder (Also known as Dhana-Jeeru)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated or powdered)
120 ml Water (Approx. 1/2 cup)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare Vegetables
Cut the eggplant into 1-inch cubes and immediately place them in a bowl of water with a teaspoon of salt. Let them soak for 10-15 minutes. This prevents them from browning and removes any bitterness.
While the eggplant soaks, peel and cut the potatoes into similar-sized 1-inch cubes.
Finely chop the onion and tomatoes. Slit the green chilies lengthwise.
2
Create the Tempering (Vaghar)
Heat peanut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for another 20-30 seconds until the cumin seeds sizzle and become fragrant.
3
Build the Masala Base
Add the finely chopped onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for about a minute until the raw aroma disappears.
Add the chopped tomatoes and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate from the masala.
Add the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Mix well and cook for one more minute.
4
Cook the Shaak
Drain the soaked eggplant cubes completely and add them to the pan along with the potato cubes.
Gently toss the vegetables for 2-3 minutes to coat them evenly with the masala.
Add 120 ml (1/2 cup) of water and the grated jaggery. Stir everything together.
Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir every 5 minutes to prevent sticking.
Cook until both the eggplant and potatoes are tender and cooked through. You can check by piercing them with a fork.
5
Finish and Garnish
Once the vegetables are perfectly cooked, turn off the heat.
Sprinkle the garam masala and drizzle the fresh lemon juice over the shaak. Give it a final gentle stir.
Garnish with freshly chopped cilantro.
Let it rest for 5 minutes before serving hot with phulka roti, paratha, or thepla.
365cal
8gprotein
51gcarbs
16gfat
Ingredients
2 cup Jowar Flour
1 large Onion (finely chopped)
2 piece Green Chili (finely chopped)
0.25 cup Coriander Leaves (finely chopped)
1 tbsp Anardana Powder (optional)
1 tsp Salt (or to taste)
0.5 tsp Red Chili Powder
2 tbsp Vegetable Oil (for the dough)
1.25 cup Hot Water (approximately, for kneading)
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.
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.