Bharli Batate is stuffed potatoes cooked in a similar way to the stuffed brinjals a popular dish from the Maharashtrian Cuisine, using their Goda masala along with more spices. This is a rich gravy that pairs well with roti or rice.
When I planned my Maharashtrian Thali, I again checked Vaishali’s Thali and then consulted Pradnya for details. Since I was keeping to one dal, one dry subzi, roti and rice, I needed a gravy dish that can pair well. I wasn’t keen on making Brinjal and hence Pradnya suggested I replace the brinjal with potato and make the same gravy.
The Bharli Batate is almost similar to the Nune Vanakaya Kura or Ennai Kathrikai. However, adding the goda masala makes it different. This is a heavy and rich gravy. My parents couldn’t eat anything much beyond this and felt it heavy. So when it becomes part of a thali, this is a heavy loaded gravy.
We are starting the new Edition from this week. I picked ‘One Vegetable different ways’ for BM#88 week 1 and I will be sharing 3 different dishes with Potato as the vegetable.
Step By Step Pictures for making Bharli Batata
Bharli Batata | How to make Stuffed Potato Masala
For the Gravy
250 gms Potato
1 medium Onion finely chopped
Salt to taste
2 tsp Cooking Oil
Handful Coriander Leaves
1 tsp Sesame Seeds White
Masala to be roasted in Oil
1 tsp Cooking Oil
1 large Onion sliced
2 tbsp Coconut Dry
2 tbsp Coconut Fresh grated
Masala to be ground along with:
1 inch Ginger
4 to 6 cloves Garlic
1/2 cup Coriander leaves
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Goda masala
For the Masala to be ground
Heat a nonstick pan and dry roast the sesame seeds and keep it aside.
Then add a tsp oil, and saute the sliced onions until they are brown and soft. Remove and set aside.
Next add the fresh coconut, dry coconut, and ginger. Remove and cool.
In a mixer, take the sauteed onions, coconuts, sesame seeds, ginger, and add garlic, coriander leaves, coriander powder, cumin powder. Add little water and grind to form a smooth paste.
Remove to bowl, add the chilli powder, goda masala/garam masala and combine everything.
For the stuffing the potatoes
Peel the skin and pressure cook for a whistle. Ensure the potatoes are not very soft.
Slice through and make 4 cuts keeping one end intact.
Stuff the above ground masala and keep it aside.
For the Gravy
In a nonstick pan, heat 2 tbsp oil.
Add the finely chopped onions and saute till it is slightly pink.
Add the stuffed potatoes and saute.
Add the remaining the masala and cover the pan.
Add 1/2 cup water and bring to a boil. Simmer and cook for 10 mins. Add water as required for gravy.
If you are using kanda lasun masala, you can reduce the garlic cloves used.
If you don’t have Goda Masala, you can use Kanda Lasun Masala as the first choice, else go for Garam Masala.