Maskachi Bhaji with Jowar Bhakri

Instructions

1. 1

   Prepare the Onion-Garlic Base

   • In a mortar and pestle or a chopper, combine the roughly chopped onions, garlic cloves, and green chilies.
   • Crush them coarsely until you have a chunky, uneven mixture. Avoid making a fine paste; the texture is crucial for this dish. This should take about 2-3 minutes.
2. 2

   Create the Besan Slurry

   • In a medium bowl, add the besan (chickpea flour).
   • Gradually pour in 1 cup of water while whisking continuously to create a smooth, lump-free slurry. Set this aside for later.
3. 3

   Temper and Sauté

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Add the cumin seeds and asafoetida (hing), and sauté for another 15-20 seconds until fragrant.
   • Add the crushed onion-garlic-chili mixture to the pan. Sauté for 6-8 minutes, stirring occasionally, until it turns light golden brown and the raw aroma disappears.
4. 4

   Build the Gravy

   • Add the turmeric powder, red chili powder, and goda masala to the pan. Stir well and cook for 1 minute until the spices are aromatic.
   • Reduce the heat to low. Slowly pour in the prepared besan slurry, stirring constantly and vigorously to prevent any lumps from forming.
   • Once the slurry is fully incorporated, add the remaining 1 cup of water, salt, tamarind paste, and jaggery. Mix everything together thoroughly.
5. 5

   Simmer and Finish

   • Add the coarsely crushed roasted peanuts and stir to combine.
   • Increase the heat to medium and bring the mixture to a gentle boil.
   • Cover the pan, reduce the heat to low, and let it simmer for 7-10 minutes. Stir occasionally to prevent it from sticking to the bottom.
   • The bhaji is cooked when the gravy has thickened and you see a slight sheen of oil on the surface, indicating the besan is fully cooked.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Serve hot with jowar bhakri, chapati, or steamed rice.