Please help with some recipies,veg or nonveg to eat with jawari ki rooti?

Question

I know only one with eggplant,tomato and potato,please share if you have more.thanks.

Answer 1

jhunka, batatyachi bhaji, any green vegetable like spinach

Answer 2

Junka (jhunka) is the same as pitla, tastes great with bhakri.

Answer 3

This is a Maharashtrian favorite, we call the roti --- bhakri.  Vangi batachi bhaji is classic.

Farasbi Harbhare bhaji

(French beans with black chickpeas)

Soak 1/2 cup black chickpeas in double the quantity of water, overnight.

The next day, wash and cut the french beans in 1 inch pieces. You should have 1 cup of cut french beans.

Drain the water from the soaked black chickpeas. Pressure cook the chickpeas and french beans for 2 whistles. You can either cook them together or in separate containers. Once cooked, drain the water and keep aside.

Add 1/4 cup shredded coconut, 2-3 green chillies, and 10-12 coriander sprigs in a mixer/blender. Add water and blend into a paste. This is the spicy mixture or 'vatan' for the vegetable.

Heat oil in a pan over medium flame. Make a tarka or tempering using 1 tsp mustard seeds, pinch of asafetida, and 1/2 tsp turmeric powder.

Add the cooked french beans and chickpeas. Mix together.

Next, add 1/2 tsp red chilli powder, salt to taste, 1 tsp garam masala, 1/4 tsp sugar, and 4 tsp peanut powder. Mix well.

Add the spicy paste made earlier. Add around 1/4 cup of water and mix again. Cover and cook on low heat for 10 minutes.  Garnish with fresh coriander and serve with freshly made bhakri.

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Maharashtrian Pitla

ingredients:

3 tablespoons besan (bengal gram flour)

1/2 tsp hing (asoefetida)

1 medium tomato chopped finely

1 tablespoon chopped coriander leaves

1 sprig curry leaves

1/2 tsp mustard seeds

1 small onion, chopped finely

1 tsp roasted cumin-coriander powder

1 tablespoon lemon juice/tamarind juice

1 tsp red chilli powder

1/2 tsp turmeric powder

Salt to taste

method:

Fry the besan in a little oil till it turns light brown.  Set aside.

Heat some oil and add the mustard and curry leaves. When they crackle, add the onions and fry till they turn brown.  Add the cumin-dhania, red chili and turmeric and fry for a minute.

Now add the besan and keep frying for 2 minutes.

Add the tomatoes and the coriander and some water to get a liquid consistency.  Add salt to taste.  Now add the lime or tamarind juice and heat through till it boils.  Add hing and serve hot with bhakris or white rice.