Maharashtrian Gavraan Thali - Pithla, Bhakri n Bharla Vanga

Pithla bhakri is very common in rural maharashtra. This is a tasty n low fat combo.

Bhakri :

Ingredients:

• Ragi flour- 1/4 cup
• Bajra flour- 1/4 cup
• Jowar flour - 1 cup
• Salt - a pinch
• Oil - 2 tsp
• Rice flour for dusting - 1/2 cup
• Water - 2 cups
• Ghee- 2 Tblsp

Procedure:

• Mix all the flours (ragi, jowar n bajra), salt and add 1tsp oil.
• We need warm water to knead the dough for bhakri. 
• Start adding warm water to  the flour and knead into a smooth dough.
• Add 1 tsp oil and knead again.
• Keep aside for 10 minutes.
• On a ziplock bag, spread rice flour. 
• Pinch a ball of dough and place it on the ziplock bag.
• wet your palms with water and pat the dough using your palms. Make circular bhakri by patting on the dough in all directions. 
• Note: wet palm makes it easy to pat and spread the dough.
• Heat a tava and flip the bhakri onto the tava from the ziplock bag.
• Spread 1/4 tsp water on the bhakri on tava.
• When the water on the bhakri evaporates, flip the bhakri on the tava.
• Apply ghee and cook from both sides.
• Serve hot with Pitla and Bharla Vanga.

Pithla:

Ingredients:

• Besan Flour - 1 cup
• Water - 2 cups
• Garlic cloves - 4
• Green chillies - 5
• Onion - 1/2
• Coriander leaves chopped - 2 tsp
• Salt - per taste
• Sugar -  a pinch
• Oil- 2 tsp
• Mustard seeds- 1/4 tsp
• Asafoetida - a pinch
• Turmeric - a pinch
• Curry leaves - 6
• Lime juice - 1 tsp

Procedure:

• Heat oil in a pan.
• Add mustard seeds, asafoetida, turmeric, curry leaves.
• Then add minced garlic, chopped green chillies.
• Add chopped onion and fry till translucent.
• Add 2 cups water and let it boil.
• Add salt and sugar.
• Now reduce flame and add besan in little amounts, stirring continuously.
• Try to break the lumps as they form.
• Cover and cook until besan is cooked. This takes about 5-7 minutes.
• Check in between and add more water if the contents appear solidified.
• Check taste and adjust salt.
• Add chopped cilantro and lime juice.
• Serve with rice or with Bhakri.

Bharla Vanga/ Bagara Baingan:

Ingredients:

• Brinjals- 4
• Groundnut powder - 1 cup
• Kanda Lasoon masala/ Bharva baingan masala/ Bagara Baingan masala - 2-3 tsps
• Red chilli powder - 1/2 tsp
• Salt - per taste
• Cilantro chopped - 2 tsps
• Oil - 2 Tbsls
• Lime juice
• Curry leaves
• Mustard seeds, asafoetida and turmeric for tempering

Procedure:

• Wash brinjal and slit horizontally and vertically.
• Note: Do not slit the brinjal all the way. We need the whole brinjal and not pieces of it.We just need slits in the brinjal to stuff the masala into it.
• Mix groundnut powder, bagara baingan masala, red chilli powder, salt and coriander leaves.
• Add little oil to the masala and stuff the masala in the brinjals.
• Heat oil in a pan .
• Add mustard seeds, asafoetida, turmeric, curry leaves.
• Then place the  stuffed brinjals on the pan.
• Mix the remaining masala- groundnut mixture with water (1/2 cup) and add this water to the pan.
• Cover and cook. Flip the brinjals in between to cook evenly.
• Garnish with chopped coriander leaves and lime juice.
• Serve hot with Bhakri/Chapati.