For Kofta curry :- churn roasted roti coursly. Add boiled rice ciriander red chilli powder turmeric powder ginger garlic paste garam masala besan chopped chilli salt. Mix well and make a balls. Heat oil in a pan and fry brown in colour.

For Curry:-Heat ghee add cumin seeds asofoetida bay leaf cardamom cloves curry leaves dry red chilli and add kofta saute. Now dilute besan in a curd add 1/2glass water beat well and pour in a Tadka. Add turmeric powder red chilli powder salt cumin coriander powder jeggarymix well and cook till 7-8 min on mid. slow flame. Garnish with coriander. ROTI RICE KOFTA CURRY IS READY.

For Bengan Bharta:-Wash wipe and grease oil on a brinjal. Make cuts and Roast on a flame. Now take in a plate remove roasted skin and mash. Heat oil in a pan. Add mustard seeds tempered. Add asofoetida garlic chilli paste. Chopped spring onion white part and chopped tomato. Mix well Add red chilli powder salt turmeric powder and mashed brinjal pulp mix well. Add 1/4cup water and grated ginger cook for 5min. Lastly add chopped coriander. BENGAN BHARTA is ready.

For Kela methi Paratha:-Chop and wash fenugreek leaves and strain. Now take flour in a paraat add fenugreek leaves smash or grate ripe babana salt sugar and all masala. Knead a tight dough. Leave it for 10min. Roll and roast on tawa with oil. Both sides. Paratha is ready. Same tawa put 1tsp oil saute red chilli for a min.and take in aplate and serve.

Now Take Roti Rice Kofta Curry in a bowl. Bengan bharta in another bowl Paratha and Red chilli in Roti tokri.Take Curd in a bowl sprinkle red chilli powder and roasted cumin powder. And Serve tasty soulful Whole meal Lunch.and water.