firstly, in a large mixing bowl or kadai take jowar flour and make a well in the centre.
furthermore, add ¾ cup hot water and mix well. be careful as the water is hot.
once the dough is smooth and soft pliable dough, take it on to the work station and knead further.
knead the dough till it is smooth, soft and non-sticky. kneading the dough well is very important, else they will break the edges while patting.
take a small ball sized dough and make a ball out of it.
further, pat and flatten with the help of palm and finger.￼
also dust the work station with little jowar flour to prevent roti from sticking while patting.
now pat gently with one hand and the other over side to get round shape. if you are beginner, then refer
furthermore, put the flattened dough onto the hot tawa.
now spread water over the roti with help of hand or wet cloth removing excess dough.
wait until the water evaporates then flip it to the other side.￼
Serve jowar roti with thecha, pithl, Bharata
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.
You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.
Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.
Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
Garnish with chopped coriander leaves and serve hot.