Introduction

Namaskar, I am Ajay Chopra and today I want to share something very close to my heart. Sometimes we don’t feel like eating anything fancy and just want simple home food. That is when I make Varan Bhaat & Masala Bhendi Recipe. This is real comfort food from Maharashtra. I still remember how my mother-in-law used to give stuffed bhindi and paratha in the tiffin. Now, for my own kids, I pack dal, rice, and sabzi. They love it and I feel happy because they enjoy home food so much.

My children really like dal and rice, and when I send this Masala Bhendi with Varan Bhaat in their tiffin, the box always comes back clean. So this dish is not only comfort food for me but also a perfect tiffin recipe. It is simple, tasty, and full of love. Let me tell you more about this plate of comfort.

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Ingredients of Varan Bhaat & Masala Bhendi Recipe

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

 

• 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

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Instructions of Varan Bhaat & Masala Bhendi Recipe

 

Step 1: 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.

 

Step 2: 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.

 

Step 3: 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.

 

Step 4: 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.

 

Step 5: 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.

 

Step 6: 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.

 

Step 7: 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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About the Recipe

Varan Bhaat & Masala Bhendi Recipe is a complete meal. First comes the Varan, which is made with arhar dal, a little turmeric, hing, salt, jaggery, and ghee. It is cooked very simply and in just a few whistles of the pressure cooker, the dal is ready. The taste is slightly sweet, thick, and very soothing. This is the kind of dal that gives you peace after a long day.

The second part is Masala Bhendi. For this, I roast peanuts, garlic, sesame seeds, dry coconut, and mix them with spices like red chilli powder, coriander powder, cumin powder, garam masala, amchur, and a little sugar. This masala is stuffed inside small and tender bhindi. When cooked slowly with oil, the bhindi becomes soft and tasty, and the masala inside gives it a wonderful flavor. In the end, I sprinkle some fresh coriander and a little more masala on top.

Then comes the rice, made in the most simple way. One cup rice and two cups water, cooked with a little salt. And finally, no Maharashtrian meal like this is complete without Koshimbir salad. This is just chopped cucumber, onion, coriander, lemon, and some leftover masala. It adds freshness to the plate.

So in one thali of Varan Bhaat & Masala Bhendi Recipe, you have dal, rice, masala bhindi, and koshimbir salad. This is comfort food at its best. It is light, tasty, and feels like home. After eating this, you don’t need anything else.

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Cooking Tips

• Always use small and soft bhindi. Hard bhindi does not taste good.
• When cutting and slitting bhindi, check carefully that there is no insect inside.
• Pack the masala tightly into the bhindi so that it does not fall out while cooking.
• Cook the bhindi on medium flame so the masala does not burn.
• Do not forget to add a little jaggery to the dal. It gives the Varan a beautiful balance.
• Cook the dal only for 2-3 whistles, that is enough for perfect Varan.

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Pairing Guide

Varan Bhaat & Masala Bhendi Recipe is already a complete meal. The dal and rice make it filling, the bhindi gives it flavor, and the salad adds freshness. But if you want, you can also serve papad and pickle on the side. After finishing, a glass of buttermilk or some curd goes very well with this meal. It makes the thali even more refreshing.

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FAQs

Q1: What is Masala Bhindi?

Masala Bhindi is a delicious Indian dish made with okra (bhindi) stuffed with a spiced mixture of peanuts, sesame, coconut, and aromatic spices. It is cooked until tender and served as a side dish.

Q2: What is Varan Bhaat?

Varan Bhaat is a traditional Maharashtrian comfort food. It is made with tur dal cooked with turmeric, hing, salt, and jaggery. The dal is served over steamed rice (bhaat) with ghee on top.

Q3: What is Koshimbir?

Koshimbir is a light and refreshing Maharashtrian salad made with cucumber, onion, coriander, lemon, and sometimes leftover masala. It adds freshness to the meal and balances the richness of other dishes.

Q4: How do I stop bhindi from becoming sticky?

To avoid sticky bhindi, make sure you wash and dry them completely before cooking. Moisture makes bhindi slimy. Also, cooking on low flame without covering too much helps reduce stickiness.

Q5: Can I make Masala Bhindi in advance?

Yes, you can stuff and cook the bhindi a few hours before serving. Reheat them gently on low flame before serving so they stay soft and flavorful.

Q6: Can I make Varan Bhaat without onion and garlic?

Yes, Varan Bhaat is traditionally made without onion and garlic. It uses simple spices, jaggery, and ghee to give it a pure and homely taste, perfect for everyday meals.

Q7: What can I serve with Masala Bhindi, Varan, and Bhaat?

This meal is best enjoyed together as a thali. You can also add papad, pickle, or curd on the side to make it more wholesome and satisfying.

Q8: Can I replace tur dal with another dal in Varan?

Traditionally, varan is made with tur dal, but you can replace it with moong dal or masoor dal if tur dal is not available. The taste will be slightly different but still comforting.

Q9: Is this recipe vegan?

The recipe is vegetarian. To make it vegan, you can skip ghee or replace it with oil. The rest of the ingredients are naturally plant-based.

Q10: Is this Maharashtrian meal healthy?

Yes, this meal is very healthy. Bhindi provides fiber and vitamins, dal gives protein, rice gives energy, and koshimbir adds freshness and hydration. It is balanced and nutritious for everyday eating.

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