Bharwa Vange Batate Bhaji, Jowari Poli, Lasan Khobre Sukki Chutney

4.50 from 2 votes

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'💟
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2


  • For bhaji; 5-6 nos. Small oval shape brinjal
  • 2-3 small potatoes
  • 1/2 cup dessicated coconut
  • 1/8 cup ground nuts
  • 5-6 garlic cloves
  • 1/2 inch ginger piece
  • Salt
  • 2 teaspoon red chilli powder
  • 2-3 teaspoon Oil
  • For Jowari Poli; 1 cup jowari flour
  • Pinch of salt
  • Water to knead dough
  • Extra dry flour for making poli
  • For Chutney; 2 tablespoon sessame
  • 1/4 cup red chilli powder
  • 1/2 cup dessicated coconut
  • 10-12 cloves of garlic
  • Salt


  • 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.


Sorry folks as I was cooking really fast today 
Couldn’t manage to take pics

Please appreciate the author by voting!

4.50 from 2 votes

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Pv Iyer
Pv Iyer

I am a HomeBaker and a tutor. I own my business in the name Cookies & Crumbs. Currently operating from Nashik.

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