Rathna contributed a masala akki roti to our dinner, a terrific griddled rice bread seasoned with cumin and loads of fresh veggies.

akkiroti5.jpg

She grated up coconut and carrot and chopped onions and chilis.

akkiroti.jpg

Then she mixed up a dough with rice flour and water…

akkiroti1.jpg

…until it formed a ball.

akkiroti2.jpg

To pat the dough out, an oil lined sheet of plastic was placed down, and she oiled her hand too.

akkiroti3.jpg

These took a long time to cook over low heat.

akkiroti4.jpg

And the result was delicious. The bread’s texture is rustic and hearty, but the sweetness of the vegetables and the cumin is very delicate altogether.

We ate Rathna’s akki roti with Suresh’s incomparable baingan bharta, or smoky eggplant.

This is such an easy and rewarding approach to eggplant.

baingan.jpg

The only work is picking all the charred bits off the vegetable.

baingan1.jpg

Cooked in the karhai (wok) with tomatoes, onions and seasoning.

baingan2.jpg

Our dinner, Punjabi, Sindhi and Kannada food.

akkibainganmeal.jpg

Advertisements