7 to 8 Baingan (Brinjal/Eggplant) washed and slit for the stuffing
3 Tbsp Besan
1 Tbsp Rice Flour
1/2 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder (as per taste)
1 Tbsp Dania Jeera Powder,
1 Tbsp Oil
A Pinch of Fennel Seed Powder
1/4 Tsp Hing
Salt to taste
Little jaggery (as per taste – optional)

For Palak and Dudhi Paratha

2 Cup Wheat Flour
1 Cup Blanched Palak puree (grind with ginger and green chilly )
1/2 Cup Grated Dudhi
Salt to taste

Method for Baked Baingan
In a bowl, mix all the ingredients for stuffing and stuff the Brinjal. In a baking tray, arrange the stuffed brinjal and spray some oil over it. Now, for seasoning add little Oil, Mustard seeds, Jeera, Hing, Curry leaves and remaining stuff masala. Stir for 1 minute. Sprinkle some water again and stir. Pour this mixture on the baked brinjal.

For Palak Doodhi Paratha

In a large bowl take wheat flour, grated dudhi (bottle gourd) salt, spinach puree, knead to a semi soft dough. No need to add water except if required, add little. Dudhi contains water. Now, divide the prepared dough equally to make small balls, flatten the balls slightly and roll out parathas. Roast the both side till cooked and has a golden brown look.

Serve hot.