Bharwa Vange Batate Bhaji with Jowari Poli & Lasan Khobre Chutney: Authentic Maharashtrian Recipe
50 minutes
939 reads
About Bharwa Vange Batate Bhaji with Jowari Poli & Lasan Khobre Chutney: Authentic Maharashtrian Recipe
This recipe is a heartfelt tribute to a mother's love, featuring a classic Maharashtrian meal: Bharwa Vange Batate Bhaji (stuffed eggplant and potato), Jowari Poli (sorghum flatbread), and Lasan Khobre Sukki Chutney (dry garlic-coconut chutney). It's a delicious and authentic combination perfect for any occasion.Inspired by a Mother's Day celebration, this recipe captures the essence of home-cooked goodness. The tender eggplant and potatoes are filled with a flavorful, nutty stuffing, complemented by the wholesome jowari poli and a zesty, dry chutney.Learn how to make this special meal, a true testament to the simple yet deeply satisfying flavors of Maharashtrian cuisine. Perfect for vegetarians and those seeking an authentic Indian culinary experience.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Bharwa Vange Batate Bhaji (Stuffed Eggplant and Potato)
- 5 Eggplant also known as brinjal; medium-sized, oval shaped
- 2 Potato medium-sized
- 1/2 cup Desiccated Coconut
- 1/4 cup Groundnuts
- 5 clove Garlic
- 1 inch Ginger
- 1 1/2 tsp Salt or to taste
- 2 tsp Chili Powder red
- 2 tbsp Oil vegetable or canola
- 1 cup Water
For the Jowari Poli (Sorghum Flatbread)
- 2 cups Sorghum Flour also known as jowar flour
- 1 1/2 tsp Salt or to taste
- 3/4 - 1 cup Water as needed for dough
- 2 tbsp All-Purpose Flour for dusting
For the Lasan Khobre Sukki Chutney (Dry Garlic-Coconut Chutney)
- 1/2 cup Desiccated Coconut
- 10 clove Garlic
- 2 tbsp Sesame Seeds
- 1/4 tsp Chili Powder or to taste, red
- 1 tsp Salt or to taste
Instructions
Prepare the Stuffing
- Dry roast the desiccated coconut until golden brown. Separately, dry roast the groundnuts until fragrant. Grind the roasted coconut, groundnuts, garlic, ginger, salt, and red chili powder into a fine, dry powder.
Stuff the Eggplant and Potatoes
- Make two slits lengthwise in each eggplant to create a cavity. Peel and cut the potatoes into quarters. Fill the eggplant cavities with the prepared masala (spice mixture). Coat the potato quarters with the remaining masala.
Cook the Bharwa Vange Batate Bhaji
- Heat oil in a pressure cooker. Add the stuffed eggplants and potatoes. Sauté lightly, then add 1 cup of water. Pressure cook for 2 whistles.
Make the Jowari Poli
- In a bowl, combine the sorghum flour and salt. Gradually add water, mixing until a soft, pliable dough forms. Do not knead the entire dough at once; make individual poli (flatbreads) as needed.
Shape and Cook the Jowari Poli
- Using extra dry flour, roll out small portions of the dough into thin circles. Cook the poli on a hot griddle or skillet, applying a little water to one side before cooking directly on the flame, until lightly browned on both sides.
Prepare the Lasan Khobre Sukki Chutney
- Dry roast the desiccated coconut until golden brown. Dry roast the garlic cloves until golden spots appear. Dry roast the sesame seeds for about 2 minutes. Grind all three ingredients along with the red chili powder and salt into a dry chutney.
Serve
- Serve the hot Bharwa Vange Batate Bhaji with the Jowari Poli and Lasan Khobre Sukki Chutney. Garnish with sliced onions.
Recipe Notes
Expert Tips
- For a richer flavor, use a combination of roasted peanuts and cashews in the stuffing.
- If you prefer a less spicy chutney, reduce the amount of red chili powder.
- Ensure that the Jowari Poli dough is not too sticky; adjust the water quantity accordingly.
- Toasting the spices before grinding enhances their aroma and flavor.
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Recipe Nutrition
Calories: 421kcalCarbohydrates: 33gProtein: 21gFat: 23gSaturated Fat: 1gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 5130mgFiber: 3gSugar: 1g
Pv Iyer
Articles: 60
4 Comments
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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.