This is a simple and wholesome Monday lunch thali featuring a delightful combination of dishes. It includes aloo baingan masala, multigrain roti, alu wadi made from colocasia leaves, and a sweet custard apple payasam to finish the meal. A perfect balance of flavors and textures for a comforting and satisfying lunch.
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Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped potatoes and eggplant. Stir well.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.
Add chopped tomatoes and cook until the vegetables are tender.
Add garam masala and water. Simmer for a few minutes and serve hot.
In a bowl, mix multigrain flour and salt.
Gradually add water and knead into a soft dough.
Divide the dough into equal portions and roll them into thin circles.
Cook on a hot griddle until both sides are golden brown.
Wash and pat dry the colocasia leaves.
In a bowl, mix gram flour, turmeric powder, red chili powder, coriander powder, salt, tamarind pulp, ginger garlic green chilli paste and jaggery to form a thick paste.
Spread the paste evenly on each colocasia leaf and roll tightly.
Steam the rolls for about 15-20 minutes until cooked.
Once cooled, slice the rolls and shallow fry them in oil until crispy.
In the same pan, boil milk and add sugar. Stir until the sugar dissolves.
In the pan, boil milk and add sugar. Stir until the sugar dissolves.
Let the Payasam come to room temperature add custard apple pulp and mix well. Keep it in refrigerator for 1 hour.
Garnish with kesar water, chopped nuts and silver wark ( if available) before serving.
Assemble all the prepared items in bowl one by one. Enjoy!
Ensure the colocasia leaves are fresh and tender for the best taste.
Adjust the spice levels in the aloo baingan masala according to your preference.
Use ripe and sweet custard apples for a naturally sweet payasam.
Can I use regular flour instead of multigrain flour for the roti?
Yes, you can use regular wheat flour if multigrain flour is not available. However, multigrain flour adds more nutrition and a unique flavor.
How do I know if the colocasia leaves are fresh?
Fresh colocasia leaves are bright green, free from spots, and have a firm texture. Avoid leaves that are wilted or have yellow patches.
Can I make the custard apple payasam vegan?
Yes, you can replace milk with coconut milk or almond milk and use a plant-based sweetener instead of sugar.
How can I store leftover alu wadi?
Store leftover alu wadi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan before serving.
Can I prepare the aloo baingan masala in advance?
Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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