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Mumbri and Bharta (Banana leaf rice rotti along with Brinjal chutney)

Mumbri and Bharta - this is another comfort food and its a breakfast dish that is popular in the North Kanara region of Karnataka. (In my previous post I had mentioned about Idly and bhaji. This is another breakfast item prepared once in a week for sure).
This is easier in the sense, does not require any previous day preparation. But for new makers, it may take time to spread it to make it even. 

My uncle and his family who are settled in Canada since 30+ years love to make it often and they have introduced to their offspring. All of them like it. 
Now a days we make Mumbri for the dinner due to time constraint in the morning rush!

You just need to have rice flour, banana leaf, brinjal, grated coconut (preferably fresh) - main ingredients. 

Here we go with the Ingredients & step by step procedure -'

Mumbri

Ingredients -

Rice flour - 2 cups (1 cup = 200 ml) - This yields 6 mumbris. 
Sunflower oil / butter - 2 tsp
Salt - 3/4 tsp
Water - 1 cup 
Banana leaf 

Preparation - 

1. Mix all the ingredients listed above to make the mumbri dough
2. Wash the banana leaves and cut into rectangular pieces of size which can accommodate one chapati  

Method -
1. Take one piece of banana leaf and put one handful of the mumbri dough on to it. Spread with the hands to make it a circular mumbri as thin as possible.
2. Cover the mumbri with another same size banana leaf.
3. Now, the mumbri is ready to be cooked. Keep the covered mumbri on hot tawa. Fry on both the sides. Once it's half fried, remove the upper covered leaf. Reverse it and remove the leaf on the other side. Fry it on flame directly or fry it on tawa until it leaves read coloured bubbles. (This indicates that the mumbri is cooked appropriately. 

Bharta : 

Ingredients :

Brinjal - 1 medium size 
Grated coconut - 1 cup (1 cup = 200 ml) 
Green chillies - 2 
Salt - 1/2 tsp or as needed
Oil - 1/4 tsp (preferably coconut oil, but sunflower oil is also ok)
Water - as needed
Asafoetida (hing) - pinch 

Preparation :
1. Rinse the brinjal and pat dry. Brush it with little oil all over.
2. Put the brinjal directly on heat and roast, turning often for around 8-10 minutes until completely roasted.
3. Once completely roasted, let it cool down. Remove the skin. Cut into small pieces.
4. In a tadka pan / spice heating pan, add oil and fry the slit green chillies along with the asafoetida. 

Method :

1. Add 1 cup freshly grated coconut in a chutney grinder jar.
2. Add the previously fried green chillies with asafoetida, add salt. 
3. Add 3 to 4 tbsp of water. Grind it into a smooth consistency.
4. Add the previously roasted brinjal pieces into the mixi jar of the above chutney and pulse it for 5 seconds. Now the brinjal bharta is ready to be served with mumbri :) 

Serving suggestion :
On a hot mumbri, smear the generous amount of ghee and is ready to be served with the brinjal bharta. 

Photos - 


 






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