WOYP Day #27 Ujju Rotti and Eggplant curry

Ujju Rotti is made with very fine semolina. It is cooked in water to make a soft pliable dough and then rolled into thin flat discs and cooked on a hot tava (pan)It is important to use fine semolina so that it cooks well in the water and makes a smooth dough.

These rottis pair best with a bold, flavorful curry since the rotti itself isn’t spiced. I made a Mint cilantro eggplant curry to go with it and it was a perfect match! 

Ujju Rotti: 

 

You will need: 

2 cups Fine semolina (fine sooji)
1 tsp Salt
1 tbsp Oil
2.5 cups Water

Bring water to a rolling boil. Add the salt and oil. Turn down heat to low and add the semolina in a slow stream while continuously stirring. The semolina will absorb the water almost immediately. Turn off heat. Set aside for 3-4 minutes and knead while still hot. Its a little tricky but wet your hands if needed to handle the hot dough. If its not kneaded while still hot, the rottis will break while rolling. If you have a stand mixer, dump the dough in the bowl, using the dough hook knead for 2-3 minutes. Remove from bowl, knead and set aside for 15 minutes.

Once cooled, divide dough into equal sized balls. Dip each ball in rice flour and using a rolling pin, roll into a thin disc about 9" in diametre. Once cooked they shrink slightly so if you start with a very small circle, the rotti once cooked will be fairly small. 

Heat a pan on medium high. Once hot, roast the rotti. Cook on one side for 25 seconds until you see bubbles rise. Drizzle little oil and flip the rotti. Cook until done. Remove to plate and keep covered until ready to serve.

Mint Cilantro Eggplant curry:

You can use baby eggplants to make this curry, but I used long eggplants since I had these on hand and stuffed them same way I would with baby eggplants. 

You will need:

4 long purple Eggplants or 6-7 small eggplants, washed and patted dry
4 tbsp Oil
1 tsp Mustard seeds
8-10 curry leaves
1 large onion thinly sliced
Salt to taste
2 tsp Tamarind concentrate (or 1/4 cup fresh tamarind pulp)
1 tbsp Jaggery, powdered

To dry roast:
2 tbsp White sesame seeds
2 tbsp Peanuts

To grind to a paste:
2 tbsp Dalia (Hurgadale)
8 large Mint leaves
1/4 cup packed fresh Cilantro
6 cloves Garlic
8-10 Green chillies (adjust to taste)
1/2 cup grated fresh coconut

Dry roast the sesame seeds and peanuts until lightly brown. Cool and grind with mint, cilantro, garlic, green chillies, fresh coconut, water as needed and little salt. Cut the eggplants into 3” long pieces and slit the pieces into 4 leaving the bottom of each pieceintact. Fill a teaspoon or two of ground paste into each eggplant piece. Set aside the remaining paste. 

Heat oil in a pressure cooker. Add the mustard seeds and when it begins to splutter add the curry leaves. Add the sliced onions and sauté until done. Now add the leftover ground paste and fry until fragrant, for 30 seconds or so. Add the tamarind pulp, jaggery and salt as needed. Cook for a minute. Now add the stuffed eggplants and 1-1.5 cups of water enough to submerge the eggplants. 

Combine well and close pressure cooker lid. Allow the pressure to rise. Now place the weight on the lid and turn heat to low. Cook for 9 minutes. Turn off heat and let stand for a few minutes before opening the lid. 

Serve hot with Ujju Rottis.