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How to Make Varan Bhaat & Masala Bhendi | घर पर बनाइए असली महाराष्ट्रियन थाली | Chef Ajay Chopra

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Varan-Bhaat aur Masala Bhendi – ekdum asli Maharashtrian comfort thali! 🤩
Dal ka swaad, bhaat ki simplicity aur crispy masaledar bhendi ka maza – perfect ghar ka khana jo dil aur pet dono ko khush kare.

Iss video mein main aapko sikhata hoon step by step recipe of Varan Bhaat (Maharashtrian Dal Rice) aur Masala Bhendi (Crispy Okra Fry with Maharashtrian Masala). Yeh thali bana ke dekhiye, weekend special ya daily lunch ke liye ekdam best!

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Portion servings: 4-5 pax
Preparation time: 05 hrs
Cooking time: 75 mins

Ingredients

Bhindi 250 gms

For bhindi masala stuffing:
Peanuts 1/4 cup
Garlic 5-6 cloves
Sesame seeds 2 tbsp
Desiccated coconut ½ cup
Red chilli powder 1 tsp
Garam masala ½ tsp
Coriander powder 1 tsp
Salt ½ tsp
jeera powder ½ tsp
Amchur powder 1 tsp
Sugar ½ tsp
Oil 1 tbsp
Coriander chopped 1 tbsp

For varan:
Tur dal soaked 1 cup
Hing ½ tsp
Turmeric powder ½ tsp
Water as required
Jaggery 1 tbsp
Ghee 1 tbsp
Salt 1 tsp

For bhaat:
Rice soaked 1 cup
Water 2 cups
Salt ¼ tsp

For Koshimbir:
Cucumber chopped ½ cup
Onion chopped ¼ cup
Coriander chopped 1 tbsp
Bhindi masala 1 tbsp
Lemon ½ pc
Salt ¼ tsp

Method:

Preparing the Bhindi
Begin by washing the bhindi thoroughly and patting them dry with a clean cloth.
Make sure there is no moisture, otherwise the masala will turn soggy.
Trim the ends and slit each bhindi lengthwise without cutting them apart.
Keep them aside while you prepare the stuffing.

Making the Masala Stuffing
In a hot pan, dry roast peanuts until aromatic and slightly golden.
Transfer them to a plate and roast sesame seeds until they splutter.
Next, lightly toast the desiccated coconut until fragrant.
Once cooled, blend together roasted peanuts, sesame seeds, coconut, and garlic cloves into a coarse mixture.
Add red chilli powder, garam masala, coriander powder, cumin powder, amchur powder, sugar, and salt. Mix well to form a flavorful masala.

Stuffing the Bhindi
Take each slit bhindi and gently fill it with the prepared masala stuffing.
Press lightly so it holds inside.
Heat oil in a wide pan, place the stuffed bhindi carefully, and cook on low flame.
Cover and let them soften, turning occasionally to avoid burning.
Sprinkle any leftover masala and chopped coriander on top once the bhindi are cooked through.

Preparing the Dal for Varan
Wash and soak tur dal for a while, then pressure cook with turmeric, hing, salt, and water until soft and mushy.
Mash the dal lightly for a smooth consistency.
Place the dal back on heat, add jaggery, and let it simmer gently.
Finally, stir in a spoon of ghee which enhances the aroma and gives the dal its authentic Maharashtrian touch.
Keep it warm until serving.

Cooking the Bhaat
Wash the rice until the water runs clear. Soak for a few minutes before cooking.
In a pot, add water and a pinch of salt.
Once it begins boiling, add the soaked rice and cook until the grains are fluffy and separate. Alternatively, pressure cook the rice for convenience.
Keep covered to retain steam until serving.

Making the Koshimbir
Combine chopped cucumber, onion, and fresh coriander in a mixing bowl.
Add a spoon of leftover bhindi masala to give it a nutty-spicy flavor. Squeeze fresh lemon juice, sprinkle salt, and toss well.
The koshimbir should taste light, crunchy, and refreshing to balance the richness of varan and bhindi.

Serving the Meal
To serve traditionally, place a mound of hot bhaat on a plate, pour generous ladles of warm varan over it, and drizzle a spoon of ghee on top.
Arrange masala bhindi on the side and serve the cool, crunchy koshimbir as an accompaniment.
This wholesome plate combines comfort, spice, and freshness — a classic Maharashtrian home-style meal.



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