Sada Roti + Tomato Choka & Baigan (Eggplant) Choka with Trini Cooking With Natasha | Simply Local
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Recipes in this Video
3 recipes
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●3/4 cup water (approximately)
- ●1 tbsp oil (optional)
Instructions
- 1In a mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture, mixing until a dough forms.
- 3Knead the dough for about 5-7 minutes until it is smooth and elastic.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5Divide the dough into small balls (about the size of a golf ball).
- 6On a floured surface, roll each ball into a flat circle about 6-8 inches in diameter.
- 7Heat a skillet or tava over medium heat.
- 8Place the rolled roti on the skillet and cook for about 1-2 minutes on each side, until brown spots appear.
- 9Optionally, brush with oil or ghee while cooking for added flavor.
- 10Serve warm with your choice of curry or side dish.
Equipment
mixing bowlrolling pinskillet or tavadamp cloth
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●4 large ripe tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1-2 green chilies, chopped (to taste)
- ●2 tbsp vegetable oil
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt (or to taste)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until translucent.
- 4Stir in the minced garlic and green chilies, cooking for another minute.
- 5Add the ripe tomatoes to the pan, along with turmeric powder and salt.
- 6Cook the mixture, stirring occasionally, until the tomatoes break down and become soft, about 10-15 minutes.
- 7Once the tomatoes are well cooked, mash them slightly with a fork or potato masher to achieve a chunky consistency.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh cilantro before serving.
- 10Serve hot with rice or flatbreads.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium eggplants
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●1-2 green chilies, chopped
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp olive oil
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Prick the eggplants with a fork and place them on a baking sheet.
- 3Roast the eggplants in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 4Remove the eggplants from the oven and let them cool slightly.
- 5Once cool, peel off the charred skin and mash the flesh in a bowl.
- 6In a pan, heat olive oil over medium heat and add cumin seeds. Let them sizzle for a few seconds.
- 7Add the chopped onion and sauté until translucent.
- 8Stir in the minced garlic and green chilies, cooking for another minute.
- 9Add the mashed eggplant, turmeric powder, salt, and black pepper. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
- 10Remove from heat and stir in the chopped cilantro and lemon juice.
- 11Serve warm as a side dish or with flatbreads.
Equipment
baking sheetmixing bowlpanspatula
🌶️🌶️🌶️Low
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