Maharashtrian cuisine – 12

May 04, 2018
By Mary Anthony
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#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 12 [ VARAN , BATTI ,GHOTLELE VANGYACHI BHAJI, MATTHA, koshimbir ]

By Dine in with Disha

#Khandeshi_Varan_Batti is a mixture of MP’s Dal Bafle and Rajasthani dal baati. It’s boiled first just as Bafle and then either deep fried in ghee or roasted as Baati. Batti is served with plain boiled very thin split Pigeon peas / toor dal. Since Varan is very blend in taste a spicy brinjal vegetable which is completely smashed is served, hence it’s called Ghotlele Vangyachi bhaji. Not only this Rice, Rava Sheera, Koshimbir which is a kind of Mix Veg Raita, Bhejiye/ Pakode, variety of Salad, different types of chutneys, gavhachi Kheer and Mattha are also part of this platter. So let’s get started… ..

VARAN🍲🍲

••INGREDIENTS••
1 cup of pigeon peas / Toor Dal soaked for ½ an hour
3 cups of water
Salt to taste
½ tsp of turmeric powder
METHOD
Mix all the ingredients in a pressure cooker and keep it on the flame. Pressure cook dal for 2 whistles.
Allow to cool. Open the lid and smash the dal.
The consistency should be very thin and runny.
Varan is ready to serve.

BATTI🔶

••INGREDIENTS••
2 Cups coarse wheat flour ( not the fine one which we use for chapatis, it should be Coarse ,just as we use maize flour)
½ cup of maize flour
1 tsp jeera / cumin
1 tsp Ajwain / carom seeds
1 tsp Til
¼ tsp of turmeric powder
A generous pinch of baking soda
Salt to taste
6-8 tbsp ghee (for shortening)
3 tbsp curd
Ghee for deep frying

••METHOD••
Mix all the ingredients in a mixing bowl. Add water in batches and knead a tight dough.
Make equal 8 portions out of the dough. Make equal flat roundels.
There should not be any cracks.
Boil 4-5 cups of water. Add 1 tsp of oil to it. Add ready Battis in the boiling water. Boil the Battis on the medium flame until they puff up and you can see small bubble on the Battis. This process might take 20-25 mins.
Remove Battis on a strainer. Discard the water.
Allow them to cool.
Cut them into halves and deep fry in hot ghee until golden brown.
Serve hot Battis with Varan, Ghotlele wangechi bhaji and melted ghee.

GHOTLELE VANGYACHI BHAJI🍆🍆

••INGREDIENTS••
6-7 small green brinjals
5-6 cloves garlic
¼ inch ginger peeled and chopped
5-6 green chillies
4 tbsp chopped coriander leaves
Few curry leaves
½ tsp jeera / cumin
½ tsp Rai / mustard seeds
Salt
2 tbsp oil
¼ tsp turmeric powder

••METHOD••
Wash and cut the brinjals into quarters. Put them into bowl of water and add little salt into it. Make a coarse paste of garlic, ginger, coriander and chillies.
Heat oil in a pan. Add Rai, Jeera and let it crackle. Add chopped brinjals, salt and turmeric powder. Stir and cook for 2-3 mins on medium flame.
Add curry leaves and green paste. Again cook for 2-3 mins until fragrant.
Add ½ cup of water and cover the lid. Cook on low flame for 5-7 mins until brinjals are soft and mushy. Smash the brinjals with wooden blender or a pav bhaji smasher completely. Cook for 1 min.
Spicy green Brinjals are ready to serve.

MATTHA🍶
••INGREDIENTS••
1 cup curd
2 ½ cups of water
Few mint leaves and coriander leaves chopped
1 green chilli
1 tsp jeera powder
Salt and sugar to taste
Ice cubes

METHOD

••Blend all ingredients together. Add ice cubes and serve chilled.

🍡KOSHAMBIR 🍡
it’s a kind of mix veg raita. Fine chopped onion, tomato, cucumber, green chilli, coriander are added to thick curd and seasoned with salt and sugar.

🌿Leafy Salad🌿
Clean and wash Reddish leaves. Chop them. Add chopped tomatoes, reddish, onions, green chillies, salt, sugar and groundnuts powder.

SERVING
🔸Authentically dal Batti is supposed to be eaten with melted ghee on banana leaf and with our hands not with the spoons.
🔸Crumble /Make chura of Batti using fingers. Once chura is ready make a small whole/ well into the center, pour hot Varan into the center, pour melted ghee and enjoy mixing with spicy Ghotlele Vangyachi Bhaji.
🔸Enjoy with accompanied side dishes.
🔸In Khandesh, Dal Batti is served on special occasions like weddings, engagements or any kind of get togethers. This dish is SERVED in bhandara/Feast too, during Ganpati Festival and Navratri Festival.