Step-by-Step Instructions

1. 1.Harvest Vegetables

   Harvest fresh eggplants, green chilies, red chilies, and tomatoes from the field.

2. 2.Wash Vegetables

   Fetch water from a well. Wash all harvested vegetables thoroughly.

3. 3.Harvest & Peel Aromatics

   Harvest fresh garlic and small onions. Peel the onions and garlic.

4. 4.Roast Gram Flour & Spices

   Heat 2 tablespoons of oil in a pan over an open fire. Add 1 teaspoon of cumin seeds and let them splutter for 10 seconds. Add 1 cup of gram flour to the pan and roast for 2-3 minutes until lightly golden brown, stirring continuously. Add 1/2 teaspoon of asafoetida, 1 teaspoon of salt, 1.5 teaspoons of red chili powder, and 1.5 teaspoons of coriander & cumin powder to the roasted gram flour. Mix well for 1-2 minutes.

5. 5.Prepare Stuffing Mixture

   Transfer the roasted gram flour and spice mixture to a bowl. Add 2 tablespoons of jaggery and mix thoroughly. Crush 1/4 cup of peeled garlic cloves in a mortar to form a paste. Chop 1/4 cup of fresh coriander leaves finely. Add the crushed garlic and chopped coriander leaves to the gram flour mixture. Add a splash of water and knead by hand until a cohesive stuffing mixture is formed.

6. 6.Stuff Vegetables

   Prepare the vegetables for stuffing: slit large green and red chilies lengthwise, make cross slits on small onions, slit small eggplants lengthwise, and slit small potatoes lengthwise. Stuff all these vegetables with the prepared gram flour mixture.

7. 7.Prepare Pot for Cooking

   Cut banana leaves into smaller pieces and wash them. Line the bottom of a large clay pot with banana leaves.

8. 8.Layer Vegetables in Pot

   Arrange the stuffed potatoes, eggplants, onions, chilies, and whole garlic cloves inside the pot on the banana leaves. Cover the vegetables with more banana leaves. Place a clay lid on the pot.

9. 9.Slow Cook Vegetables

   Place the pot on a prepared fire pit. Cover the pot completely with cow dung cakes and let it cook slowly for approximately 60-90 minutes until the vegetables are tender.

10. 10.Prepare Millet Dough

    While the vegetables are cooking, prepare the millet bread. Add 2 cups of millet flour to a bowl. Gradually add water to the millet flour and knead it into a firm, smooth dough. Divide the dough into small portions and roll them into balls.

11. 11.Cook Millet Bread

    Flatten each dough ball by hand into a round millet bread (Rotla). Place the millet bread on a hot clay griddle (tava) over an open fire. Cook on both sides for 2-3 minutes each until golden brown with charred spots.

12. 12.Uncover Cooked Vegetables

    Once the vegetables are cooked, remove the pot from the fire and carefully uncover it, removing the cow dung cakes and banana leaves.

13. 13.Prepare Curry Base

    In a separate pot, heat 3 tablespoons of oil over an open fire. Add 1 large chopped onion and sauté until translucent (2-3 minutes). Add 1 teaspoon of salt and 1/2 teaspoon of turmeric to the onions. Mix well and cook for 1 minute. Add 1.5 teaspoons of red chili powder and 1 teaspoon of Kitchen King Masala. Mix well and cook for 1-2 minutes until the spices are fragrant. Add 2 large chopped tomatoes to the pot and cook for 3-4 minutes until they soften and release their juices. Pour 1.5 cups of water into the curry base and bring it to a simmer.

14. 14.Combine Vegetables with Curry

    Gently add the pre-cooked stuffed potatoes, eggplants, onions, chilies, and whole garlic cloves to the simmering curry base. Let the curry simmer for another 10-15 minutes, allowing the flavors to meld.

15. 15.Serve and Enjoy

    Serve the hot Whole Garlic & Stuffed Vegetable Curry with freshly made Millet Bread (Rotla) and a side of buttermilk on a banana leaf.