Aloo Gobhi Ras Wala Pitha with Baigan Ka Bhartha - By Dr. Chef Dhiraj Pathak

Serves: 4

Ingredients:

For the Filling:

1. Mustard Oil - 20 ml

2. Mustard Seed - 3 gms

3. Chopped Green Chillies - 4 nos.

4. Chopped Garlic - 5 cloves

5. Chopped Ginger - 5 gms

6. Peeled & Diced Potatoes - 250 gms

7. Small Florets of Cauliflower - 250 gms

8. Chopped Coriander Leaves - 10 gms

9. Salt - 3 gms

10. Turmeric - 3 gms

11. Red Chilli Powder - 3 gms

12. Garam Masala Powder - 5 gms           

For the Dough:

1. Whole Wheat Flour - 250 gms

2. Salt - 3 gms

3. Oil - 5 ml

4. Water - As required           

For the Gravy:

1. Bayleaf - 2 nos.

2. Whole Red Chilli - 2 nos.

3. Cloves - 5 nos.

4. Cardamom - 2 nos.

5. Cumin Seeds - 3 gms

6. Salt - 3 gms

7. Turmeric - 2 gms

8. Red Chilli Powder - 3 gms

9. Mustard Oil - 10 ml

10. Water - As required           

For Baigan Ka Bhartha:

1. Washed & Slit Large Brinjal - 500 gms

2. Chopped Large Onion - 1 no.

3. Chopped Green Chilli - 2 nos.

4. Large Tomatoes - 1 no.

5. Squeezed Lemon - 1 no.

6. Mustard Oil - 10 ml

7. Chopped Coriander Leaves - 5 gms           

For Coriander Chutney:

1. Chopped Coriander Leaves - 200 gms

2. Green Chilli - 4 nos.

3. Squeezed Lemon - 1 no.

4. Black Salt - 3 gms

5. Chopped Medium Tomatoes - 1 no.

6. Chopped Garlic - 4 cloves

Cooking Instructions:

For Coriander Chutney:

1. Grind chopped coriander, tomatoes, garlic, and green chilies with water in a blender.

2. Add black salt and lemon juice to the blended mixture, creating a finished chutney.           

For Baigan ka Bhartha:

1. Roast brinjal and tomatoes until cooked; peel, cool, and chop.

2. Mix chopped brinjal, tomatoes, green chilies, onion, coriander leaves, spices, salt, lemon juice, and mustard oil in a bowl.

3. Mash well for a smooth bhartha.

For Pitha Filling Mix:

1. Heat mustard oil, add mustard seeds, green chili, garlic, and ginger. Cook until golden.

2. Add diced potatoes, cook, then add cauliflower, salt, turmeric, red chili powder, and garam masala.

3. Cover and cook, stirring occasionally. Mash and set aside to cool.

For Dough:

1. Sift whole wheat flour with salt in a bowl.

2. Create a well, add water, knead a soft dough, cover with oil, and set aside for 10 minutes.           

For Pitha Dumpling:

1. Divide dough into 8 balls, roll into 8-inch chapatis.

2. Spoon filling on one side, roll into a half-moon shape, and seal edges with a fork.

For Finishing:

1. Heat mustard oil, add whole garam masalas, then water to boil.

2. Season with salt, powdered spices, and add pithas to boiling water.

3. Cover and simmer for 10 minutes until cooked.           

Now, serve the dish with gravy alongside Baigan ka Bhartha and Coriander Chutney.