Thank you for buying our Oota Supper Club Pack!
This supper club meal is a favourite of Saraswathama, our cook at Baale Mane. The Brinjal Curry recipe in your pack is to be eaten with Spinach and Egg Bhurji, Ragi Balls or Rice. We recommend that you make all of Saraswathamma’s dinner, however, the Brinjal Curry can equally be enjoyed with rice on its own. Below is the recipe for the Ragi Ball, a side dish to go with the curry - you can replace with rice if preferred. 

The full meal - Brinjal Curry, Spinach and Egg Bhurji and Ragi Balls.

The full meal - Brinjal Curry, Spinach and Egg Bhurji and Ragi Balls.


Ragi Mudde (Finger-Millet Balls)

Ragi Mudde (or finger-millet balls) are typical of the southern Indian state of Karnataka. This tennis ball-sized food is spongy, sticky, and almost juicy. In the hierarchy of desired foods, ragi was once at the bottom of the pile as it was associated with the poor man’s diet eaten in rural India. But due to its' highly nutritious content including iron, vitamins, calcium, fibre and amino acids Ragi is now making a resurgence and can be found on menus in hip city eateries and the homes of the health conscious. Ragi flour can also be used to make dosa and rotis.

Ragi Mudde is a favourite of our cook Saraswathamma and goes perfectly with her signature brinjal curry. Relatively bland in flavour, ragi also works wonderfully with most spicy curries. There is an art to eating the ball - it is broken off into pellet shaped pieces and dipped into the curry or sambhar that it is served with. Do not chew, it’s meant to be swallowed whole!

Serves 3-4, depending on the size of the balls. 


  • ¼ cup (50g) basmati rice
  • Water
  • 2 cups (240g) ragi (finger millet) flour
  • Salt (to taste)

This recipe turns out best with fragrant basmati rice. But for a healthier (albeit slightly clumpier) option, use your preferred variety. Just remember to soak and drain well.

 To eat the ragi ball, use your hands to tear off chunks and soak in a curry or sauce-based dish.


Wash the rice in 4 or 5 changes of water until the water runs clear. Soak for 20 minutes, drain and transfer to a pan with ½ cup of water, Bring to a boil, cover and cook on low heat till the rice is done and there is no residual water.


Boil ½ a litre of water in a deep, roomy pan. Lower the heat and start stirring in the ragi flour (a couple of tablespoons at a time). Stir continuously with a wooden spoon till all of the flour is in the pan. Add salt to taste and keep stirring the pan to avoid any lumps in the mixture. It will begin to thicken.

Add the cooked rice and continue to stir. The ragi and rice mix will continue to thicken until the doughy consistency is tough to stir. You will need strong arms, but persist until it forms a smooth, lump-free, pliable dough. Take off the heat and let it rest for 5 minutes until easily handled.

Divide the dough into 3 or 4 equal parts. Lightly wet your hands and roll the dough between your palms to resemble a tennis ball. Set the balls in a lidded container and serve immediately.

Serve with our Brinjal or Chicken Curry recipes, or any other spicy curry of your choice.