Baata Shengadane Bharit Recipe

Goan Bharit with Potato, Coconut, and Tamarind
Ingredients:
Boiled potatoes: 2-3 medium potatoes, peeled and boiled
Grated coconut: 1 cup fresh or frozen grated coconut
Onion: 1 medium onion, finely chopped
Tomato: 1 medium tomato, finely chopped
Tamarind pulp: 1 tablespoon tamarind pulp soaked in 1/4 cup warm water
Red chili powder: 1-2 teaspoons, depending on your spice preference
Coriander powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Cumin seeds: ½ teaspoon
Mustard seeds: ½ teaspoon
Curry leaves: A few (optional)
Jaggery (optional): A small piece for a hint of sweetness (adjust to taste)
Salt to taste
Oil: 2 tablespoons vegetable oil
Instructions:
Mash the potatoes: Once the potatoes are boiled and cooled, mash them with a fork or potato masher. You can leave some texture or mash them until smooth, depending on your preference.
Extract tamarind juice: Squeeze the tamarind pulp soaked in warm water to extract the tamarind juice. Strain the tamarind juice to remove any seeds or pulp residue.
Heat oil in a pan: Add the cumin seeds and mustard seeds. Let them splutter for a few seconds.
Sauté the aromatics: Add the chopped onions and curry leaves (if using) and sauté until the onions are translucent.
Add spices and tomato: Stir in the red chili powder, coriander powder, and turmeric powder. Sauté for another minute. Add the chopped tomatoes and cook until they soften and become mushy.
Combine with mashed potato and coconut: Add the mashed potatoes and grated coconut to the pan. Mix well to combine all the ingredients.
Adjust flavors: Add the tamarind juice, salt, and jaggery (if using). Taste and adjust the seasonings according to your preference. You can add more chili powder for spice, more tamarind juice for tang, or jaggery for a touch of sweetness.
Simmer and finish: Simmer the Bharit for a few minutes, allowing the flavors to meld. You can add a splash of water if the mixture seems too dry.
Garnish and serve: Garnish with chopped coriander leaves and serve your Goan Bharit hot with rice, roti, or chapati.
Tips:
You can roast the cashews in a pan or oven for a richer flavor before adding them to the Bharit.
If you don't have fresh curry leaves, you can substitute them with dried curry leaves or a pinch of curry powder.
This Bharit can be made vegan by omitting the jaggery.
This recipe is a starting point, and there are many variations of Goan Bharit you can explore online. Enjoy this bharit
Keywords:
Goan Bharit
Potato Bharit
Coconut Bharit
Tamarind Bharit
Vegan Bharit (if omitting jaggery)
Indian Vegetarian Dish
Spicy Potato Curry
Goan Cuisine
Hashtags:
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