Maharashtrian Lunch Thali of Bhakri, Vangyache Bharit, Phodniche Varan, Gul aani Tup

Name: Maharashtrian Lunch Thali of Bhakri, Vangyache Bharit, Phodniche Varan, Gul aani Tup
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups jowar flour; 1/2 cup whole wheat flour; 1/2 teaspoon or more salt as per taste; 1/2 cup or more Hot water to knead the dough as needed; 1 teaspoon ghee for each bhakri to apply on top; 1 large sized eggplant or baingan; 1 large onion; 1 large tomato; 2 green chillies; 4 garlic cloves; 1 teaspoon each of mustard seeds, cumin seeds, chilli powder, coriander powder, and salt as per taste; 1 pinch each of hing and sugar; 1 tablespoon lemon juice; 1 tablespoon groundnut oil; 1 tablespoon chopped coriander leaves to garnish; 2 cups cooked Tuvar daal or you can take a mix of Tuvar and Masoor Dal; 1 teaspoon ghee or cooking oil; 1/2 teaspoon hing; 5-6 curry leaves; 1 teaspoon each of mustard seeds, cumin seeds, turmeric powder, chilli powder, garam masala and jaggery powder or add as per taste; 1 cup water or as per needed to thin down the daal; 1/2 teaspoon salt or as per taste; 1 piece dry kokum (purple tamarind); 1 tablespoon chopped coriander leaves to garnish; 1 tablespoon jaggery powder; 1 tablespoon pure ghee

Vaishali Suhas @HealthisWealth

Bangalore , India

Being a Maharashtrian, this healthy and wholesome, traditional thali is a staple for lunch at my home. It's made in the winter months when our body needs warm foods. I usually make Vangyache Bharit ( eggplant mash/ Baingan Ka bharta), Phodniche Varan ( marathi daal tadka or tempered Lentils soup) and Jwarichi Bhakri ( jowar bhakri/ sorghum millet flatbread). For the sweet tooth satisfaction, I usually serve Gul aani Tup ( jaggery powder topped with ghee) which is an excellent gut health enhancer, ghee helps in absorption of the sorghum millet and jaggery gives minerals and energy. This thali is delicious, rustic and all time favorites of both city folks and rural residents too.
#CA2025 #thali #maharashtrianthali #cookpad #bainganbharta #vangyachebharit #bhakri #varan #marathi #lunch #villagefood #traditional #daal #lentils #milletrecipes #millets #jowar #highfibre #highcalcium #highprotein #brinjal #vegetables #winterrecipes #winter

Vaishali Suhas @HealthisWealth

Saved

Ingredients

30 minutes

4 servings

For Jowar Bhakri
2 cupsjowar flour
1/2 cupwhole wheat flour
1/2 teaspoonor more salt as per taste
1/2 cupor more Hot water to knead the dough as needed
1 teaspoonghee for each bhakri to apply on top
For Vangyache Bharit
1large sized eggplant or baingan
1large onion
1large tomato
2green chillies
4garlic cloves
1 teaspooneach of mustard seeds, cumin seeds, chilli powder, coriander powder, and salt as per taste
1 pincheach of hing and sugar
1 tablespoonlemon juice
1 tablespoongroundnut oil
1 tablespoonchopped coriander leaves to garnish
For Phodniche Varan
2 cupscooked Tuvar daal or you can take a mix of Tuvar and Masoor Dal
1 teaspoonghee or cooking oil
1/2 teaspoonhing
5-6curry leaves
1 teaspooneach of mustard seeds, cumin seeds, turmeric powder, chilli powder, garam masala and jaggery powder or add as per taste
1 cupwater or as per needed to thin down the daal
1/2 teaspoonsalt or as per taste
1 piecedry kokum (purple tamarind)
1 tablespoonchopped coriander leaves to garnish
For Gul aani Tup
1 tablespoonjaggery powder
1 tablespoonpure ghee

Saved

Steps

30 minutes

1

For the Vangyache Bharit, wash and dry the eggplant. Smear with oil all over. Insert the green chillies and garlic cloves by making small cuts on the eggplant.
2

Preheat the OTG or air fryer for 10 minutes and roast it for 20 minutes till soft and cooked all over. Remove and cool on the counter on a plate. You can roast on fire also.
3

While the eggplant is getting cooked, roast the onion and tomato on a grill mesh on direct flame. Take off from heat after they are browned. Cool and remove the peels. Chop them finely.
4

Remove skin of eggplant and mash well. Grind the roasted green chillies and garlic on a mortar and pestle to a coarse paste. Assemble all the spices.
5

Heat oil. Add the onions and saute well. Add the chilli and garlic paste. Saute for 1 minute till aromatic. Then add tomato, eggplant mash and stir well.
6

Add all the spices, adjust the taste and stir cooked for 2 minutes. Mix lemon juice. Transfer to a serving bowl and garnish with chopped coriander leaves.
7
8

For the Phodniche Varan, heat oil. Temper with mustard seeds, cumin seeds, curry leaves, hing and saute well. Add the turmeric powder, chilli powder and mix well. Add the daal, mix well for 1 minute to absorb the spices.
9

Now add the water as needed, let it boil and cook for 5 minutes. Then add salt, jaggery, garam masala, kokum and simmer for 2 minutes. Transfer to a serving bowl and garnish with chopped coriander leaves.
10

For the bhakri, mix the dough with sorghum millet or jowar flour, whole wheat flour, salt and add hot water gradually to make the dough. Knead for 5 minutes to make it pliable. Then take a rolling platform and sprinkle lots of sorghum flour. Take a big ball of dough and press on the dry flour in a round shape.
11

Heat a skillet meanwhile. Gently lift the bhakri and place it on hot tawa. Sprinkle water and spread on the top to avoid getting the bhakri dry.
12

Cook on both sides till brown spots come up. Then roast on direct flame to get it puffed. Smear ghee or butter on top. Transfer to a cloth lined hot box, cover with another cloth and keep the lid closed.
13

To serve, arrange the thali with jowar bhakri and Vangyache Bharit. Serve the Phodniche Varan in a katori. Serve the jaggery powder mixed with ghee at the side.You can serve some raw onion wedges in the sides too. Enjoy delicious thali.

Saved

Cooksnaps

Saved

Vaishali Suhas @HealthisWealth

on July 16, 2025 19:09

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc