Ambil

Ingredients

1/2 cup jowar atta
2 tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1-2 hari mirch chopped
5-6 leaves of kadhi patta
2-3 tsp dahi
Salt to taste
Finely chopped hara dhania for garnishing

Process

In a kadahi dry roast jowar atta till it feels light. Remove and keep it in a plate.
Heat oil in the kadahi and add rai +hing and allow it to splutter
Add kadhi patta and the jowar atta, mix well
Add haldi, mirch, salt and dahi
Mix well and add hot water (1/2 cup )
Stir continuously add more water if required to get the texture of upma
Cover and cook on low flame for 3-4 min
Garnish with hara dhania and serve hot

Baigan Masala

Ingredients

5-6 small baigan
1 big pyaz (grated)
1Tsp til (coarsely pounded)
1/2 tsp haldi
1/2 tsp lal mirch
1tsp maharashtrian garam masala/dhania powder
Salt to taste
Pinch of hing
1Tsp gud/sugar (optional)
2 Tsp oil
Finely chopped hara dhania for garnishing

Process

Wash the brinjals, Make partial longitudinal cuts on both sides at right angle
Mix pyaz, til, haldi, mirch, masala, salt, gud and little hara dhania
Stuff this masala in baigan on both sides
Heat oil in a pan and add hing
Put the stuffed baigan, toss and cover it with a lid
Cook on low flame till the baigan is cooked
Garnish with hara dhania
Add hot water if you want to make rassa and allow it to boil for two mins
Serve hot with phulka , It also goes well with rice