Lauki Thalipeeth
Thalipeeth is a famous Marathi dish. It is prepared with a variety of flours and roasted till it is crispy. There is a specific way to roast the thalipeeth but I just make it like a akki rotti/pita bhakri . It comes out good. Traditionally little holes are made in thalipeeth after it is spread on tava and oil is added to it. I tried it this time but did not execute it properly!. Bottlegourd/lauki was not used much in our cooking. Then suddenly this vegetable became popular in India, thanks to Baba Ramdev ‘s yoga programs. He often told people to eat lauki, drink lauki juice etc. I started using it after everyone was talking about it. I make ambat , khadi/burfi , paays and many more. Few days ago, I thought of adding it to thalipeeth. It came out great. I grated the lauki with its skin, which gave a bite to this.
Pictorial: Take all different flours in a bowl.
Add chilli powder, cumin seeds, salt.
Peel and grate bottlegourd.
Add to the mix, add water a make a thick mixture.
Spread on a hot tava. Make few holes in it and add oil.
Ingredients: 1/2 cup wheat flour 1/2 cup rice flour 1/2 cup besam(gram flour) 1/2 cup almond flour 1/2 cup ragi flour 1 tea spn chilli powder 1 tea spn cumin seeds 1 cup grated bottlegourd(lauki/gardudde) Oil Salt Method: Mix all the flours in a big bowl. Add chilli powder, salt, cumin seeds. Peel the bottlegourd and grate it. Add the grated bottlegourd to flour mixture. Heat tava and spread the mixture on it. (if possible, make some holes in the thalipeeth and add oil to make it more crispy). Add few drops of oil and roast till it is crispy. Serve topped with butter and with a side of coconut chutney. Serves :4-5 Preparation time: 30mins
Lauki Thalipeeth
Vayngana Bharth
There are so many different ways of using a roast eggplant (vayngan in Konkani) and there are so many ways to roast an eggplant. Bharth, Bharith or Bhartha are different names of this dish, which is prepared in few different ways. This particular recipe is for a Konkani special vayngana bharth.
There are so many ways to roast an eggplant. You can directly do it on stove/fire or bake in oven or broil in oven . But I have found that this method of roasting on tava is by far the easiest and mess free way, especially when you don’t have access to oven or don’t want to start it. Aayi learnt this from my pachi and has been following it for years when she does not have burning coals(they still burn wood to heat water at my hometown).
There are few other roasted eggplant recipes that you could try – another bharth recipe , bajji recipe .
Vayngana Bharth
Ingredients: 1 big eggplant 4 red chillies 1/2 cup coconut A pinch or small stone hing(optional) A small piece tamarind Oil Salt
Method: Apply oil to eggplant. Heat a tava(do not use nonstick). Keep the eggplant on it and cover with vessel. Turn it around few times till it is completely roasted. Put it in water. Peel the skin. Discard the water. Grind coconut, tamarind, hing(optional) with red chillies. At the end, add the eggplant and pulse couple of times. Take it out in a bowl and add onion and salt. Serve with a papad. Serves : 4 Preparation time : 20mins
