Khandoba is one of the popular family deities in the state of Maharashtra. The patron deity of farming, herding and warrior community, Kahndoba is worshipped by people from different casts and even Muslims. There are several songs and stories around the deity. People worship Kahndoba by offering bel leaves, vegetables, fruits and turmeric. Bharit rodga, which is made using brinkjal and onion, or the sweet dish puran poli is also offered to the god. Here is the recipe for vanngyacha bharit and puran poli. The recipes were shared by Sakshi Tanwar on her popular television show Tyohaar Ki Thali. Also Read - Egg Noodles Recipe: Follow The Steps And Prepare This Delectable Noodle Dish at Home
Ingredients: Also Read - Egg Kheema Masala Recipe: Do Try This Kheema Dish And Enjoy With Friends And Family
1 large aubergine (bharta baingan) Also Read - Provide Food & Monetary Support Urgently to Starving 1.2 Lakh Sex Workers: SC Directs States
1 medium tomato, finely chopped
1 large onion, finely chopped
4 to 5 small to medium garlic cloves + 2 green chilies, crushed coarsely in a mortar-pestle
2 tablespoons oil
2 to 3 teaspoons chopped coriander leaves
1 tsp Turmeric powder
1 tsp Red chili powder
Salt as required
Rinse the baingan or aubergine. First, coat the vegetable with thin layer of oil. Place it on an open flame or on top of a grill. Insert a fork or a knife in the centre of the aubergine and check if it’s turned soft and mushy. If not, then continue with the roasting. Keep on rotating the aubergine on the flame so that its gets cooked evenly and from all sides.
Chop the onion and the tomato. Chop some green chillies and crush garlic. Remove and immerse the roasted aubergine in a bowl or pan of water. Let it cool. Then peel the charred skin and discard it.
Heat oil in a pan, add the onions and sauté till translucent.
Add the crushed garlic and green chilies. Sauté till the raw aroma goes away.
Add the tomatoes and sauté till the tomatoes become soft and pulpy and the oil starts to leave the side of the mixture. Stir in salt and sauté for 4-5 minutes on a low flame.
Chop and mash the aubergine and add it in the pan. Add some more salt.
Add turmeric and red chili powder. Lastly, add in chopped coriander leaves and stir well.
Ingredients for stuffing:
1 cup chana dal
1 cup powdered jaggery
½ tsp. cardamom powder
½ tsp. nutmeg powder
½ tsp. dry ginger powder
Ingredients for dough:
2 cups maida
3 tbsp oil
Salt to taste
Pinch of turmeric
Water required for kneading
Soak chana dal for 30 minutes and cook it in a pan till finely soft. Then drain chana dal, put it in a pan, add jaggery and cook it on low medium flame till the mixture becomes dry.
Keep on stirring the Puran mixture at intervals. Once done, add nutmeg powder, dry ginger powder and cardamom powder. When it becomes lukewarm, grind the Puran to get a fine texture. Keep aside.
For the dough:
Take maida and wheat flour in a plate, add salt and turmeric, add oil and rub it in the flour, add oil and water and knead the dough. It should be smooth and soft.
Cover and keep aside for 15 mins. Take a ball of dough roll it, fill it with Puran and roll it in the form of a Poli and roast it.
Top it with ghee.