Bharwa Vange Batate Bhaji, Jowari Poli, Lasan Khobre Sukki Chutney
About Bharwa Vange Batate Bhaji, Jowari Poli, Lasan Khobre Sukki Chutney
When I had to cook something to dedicate to Mom on mother's day. I put a lot of thought to it. Should I cook something she had taught me? or something she cooks really well?(coz she cooks everything so perfect) or the food she likes the most?
I decided to cook something she drools for anytime of the day... and that special dish is this Authentic Maharashtrian meal she loves the most. Thank you plattershare for the wonderful opportunity to dedicate our preparations to the wonderful creation of God called 'Mother'💟
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Recipe Time & More
Ingredients
- 5 Brinjal (for bhaji nos oval shape)
- 2-3 Potatoes
- 1/2 cup Coconut (dessicated)
- 1/8 cup Ground Nuts
- 5-6 cloves Garlic
- 1/2 inch Ginger
- 1-2 tsp Salt (or as per taste)
- 2 tsp red chili powder
- 2-3 tsp Oil
- 1 cup Jowari (or flour for poli flour)
- 1-2 tsp Salt (of, or as per taste)
- to Water (or dough knead dough)
- Flour (extra dry for making poli)
- 2 tbsp For Chutney; 2 Tablespoon Sessame (for chutney sessame)
- 1/4 cup red chili powder
- 1/2 cup Coconut (dessicated)
- 10-12 cloves Garlic
- 1-2 tsp Salt (or as per taste)
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Instructions
- Make 2 slits across the brinjals so we can fill the stuffing in them. Peel potatoes and cut in 4 pieces length wise.
- Dry Roast dessicated coconut and groundnuts separately.
- Grind into fine dry powder by mixing the coconut, groundnut, garlic, ginger, salt and chilli powder.
- Stuff this masala in the cavity created in brinjals by opening a little with fingers. Coat potatoes with the leftover masala.
- Heat oil in cooker add the stuffed brinjal and potatoes with all the masala that we prepared, let them roast a little then add 3/4 to 1 cup water. Cover the lid and cook till 2 whistles.
- For jowari poli Mix salt in the flour and mix together. Do not knead all the flour together, only mix water little by little to make one poli at a time. Nicely knead till it's smooth.
- Using dry flour make poli by pressing between palms or pressing and rotating on the kitchen counter.
- Roast these like we roast naan. By applying little water on one side on a skillet. Then directly roast on the flame. .
- For dry chutney Dry roast coconut till golden brown. Roast garlic till golden spots emerge on them. Also roast sesame for 2 minutes.
- Grind everything to make a dry chutney. This chutney is famous in Kolhapur. It is commonly eaten with vada-pao in Mahatashtra.
- Serve hot with sliced onions.
Recipe Notes
Sorry folks as I was cooking really fast today
Couldn’t manage to take pics
Tried this recipe?Mention @plattershare or tag #plattershare!
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Pv Iyer
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This looks so tasty! Thank you.
This looks delightful! Thanks for the recipe.
I’m thrilled to try this recipe!
What a flavorful dish! Thanks for sharing.