Vangi Bhat, Basundi and Vatana Batata Bhaji Recipe-Gudi Padwa Special
Gudi Padwa marks the beginning of the New Year to the Maharashtrians. The advent of a new year heralds new hopes, new dreams and greater chances of prosperity and wish fulfillment and so it is celebrated with a lot of joy and pompousness throughout Maharashtra. The Gudi is hosted and worshipped outside the house and Prasad is offered to it. Vangi Bhat, Vatana Batata Bhaji and Basundi was my this year’s Prasad. Last year I had made Shrikhand Puri.
Every year my yearly festival celebrations begin with Gudi Padva 🙂
History of the Gudi Padwa in Maharashtra
According to Hindu mythology, on the day of Gudi Padwa, Brahma created the universe. It is also believed that it was on this day that Lord Rama killed Bali. It is one of the three and a half days in the Hindu calendar when each and every moment of the day is auspicious.
The first month in the Marathi calendar is Chaitra and Gudi Padwa is observed on Chaitra 1 or the first day of Chaitra. The most important event on the day is the hoisting of the Gudi (Victory flags) in front of the homes.
Gudi Padva is one of the most auspicious days in the Marathi Hindu Calendar and is considered ideal for starting new ventures and investment. It is believed that every moment on the Gudhi Padwa day is auspicious. The day also heralds the arrival of the spring season.
Farmers make it a point to plough the field on the Gudhi Padva day and they believe it will help in having a good harvest in the ensuing agricultural season.
The gudi, which is Brahma’s flag (Brahmadhvaj) is hoisted in every house as a symbolic representation of Rama’s victory and happiness on returning to Ayodhya, after slaying Ravan. Since a symbol of victory is always held high, so is the gudi (flag).
A Gudi is prepared by tying a bright green on yellow cloth with brocade to a long bamboo stick,along with sugar crystal(gaathi), Mango twig, neem leaves and a garland of red flowers. Over all this a copper or silver pot is placed in inverted position. A Gudi is normally hoisted outside the house or terrace or from a window for all to see.
Each element/part of Gudi has its own importance or significance. Shreefal=Coconut=Siddhi=Fulfillment/Attainments
Haldi Kunku= (turmeric) and kumkum (vermilion powder=Saubhagya=Joyous state of wifehood/fortunateness
Pushpa haar=Garland of Flowers=Mangalay=Wellness
Saakhar Gathi=Sugar Garland=Madhurya=Sweetness
Neem Leaves and neem flavors have special importance on Gudi Padwa Limbphata=Neem Leaves=Arogya=Health
Jari Saree=Brocade Indian Attire=Vaibhav=Prosperity
After waking up early in the morning, people clean their homes and decorate the floors with beautifully drawn rangolis. Some even prefer to keep a pot with coconuts, flowers and mango leaves just outside their home. People decorate the lintel of every door with a bunting of mango leaves and flowers. Red flowers are used because red colour indicates auspiciousness.
They clad themselves in new clothes as well. Tasteful sweet dishes like shrikhand and jalebis are savored by the people. The ardor and excitement of the people on the occasion of celebration of Gudi Padwa in Maharashtra is great.
This year I made Vangi Bhat, Vatana Batata Bhaji and Basundi as Prasad for Gudi Padwa. All of these are Maharashtrian delicacies. Below mentioned are the recipes.
Vangi Bhat Recipe
Vangi bhat is means Brinjal Rice. Amazingly flavorful rice made from homemade garam masala, brinjals and rice. It tastes great when topped with ghee. It’s a classical Maharashtrian recipe. Got the recipe from Tarla dalal’s website and it was just perfect!
To Be Roasted In 1/2 Tsp Of Oil and Ground To A Spice Powder
2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp asafoetida (hing)
1/2 cup grated coconut
2 tbsp coriander (dhania) seeds
1/2 tsp sesame seeds (til)
2-3 red chilli
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
4-5 garlic clove , chopped
1/2 kg brinjal (baingan / eggplant) , cut into 2″ strips
2 cups long grained rice (basmati) , soaked for 1 hour and drained
2 medium size onions , sliced
green chilli (optional)
red chilli powder to taste
2 tbsp chopped coriander (dhania)
3 tbsp oil
1/2 tsp turmeric powder (haldi)
salt to taste
Rub the brinjals with turmeric powder and keep aside.
Heat oil in a pressure cooker, add mustard seeds, cumin seeds and asfoetida.
When the seeds crackle add the onions and garlic sauté for 1 minute.
Add the ground spice powder and sauté for another 2 to 3 minutes till the masala is cooked.
Add the brinjals and mix well.
Add rice, 2 cups of water, salt and red chilli powder and pressure cook for 1 whistle, lower the flame and let it cook for another 2 minutes. Switch off the gas.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander and carrot raita or boondi raita.
Vatana Batata Bhaji
Vatana Batata Bhaji is a very simple Maharashtrian dish made from potatoes, green peas and coconut paste sautéed in onion tomato gravy. You can serve it with Roti or any type of pulao
1 green peas
4 potatoes chopped
1 tsp mustard seeds
1 tsp cumin seeds
Pinch of asafetida
2 onions chopped
2 tomatoes chopped
1 tbsp red chilli powder
1 tbsp garam masala
1 tbsp dhania jeera powder
1 tsp kasuri methi
Salt as per taste
Coriander leaves for garnishing
To make into paste:
½ cup desiccated fresh coconut
2 tbsp desiccated dry coconut
4-5 green chillies
4 garlic cloved
1 inch ginger
Grind all the ingredients mentioned below to make paste with some water.
In a pan, heat oil.
Add mustard seeds, cumin seeds and asafetida
Add onions. Sautee till translucent
Now add all dry masalas and salt. Sautee for 10 mins
Add chopped tomatoes and potatoes.
Add peas and hot water. Let it boil for 10 minutes.
Finally add coconut paste and coriander.
Cook until potatoes are done
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. Different styles of Basundi are also prepared like Sitaphal Basundi and Angoor Basundi ( Basundi with smaller kinds of rasgullas)
Milk – 6 ½ cups
Sugar – ¾ cups **Notes
Cardamom powder – ½ teaspoon
Almonds – 5-6, chopped
Cashews – 5-6, chopped
Pistachio – 5-6, chopped
Saffron – few strands
Take milk in a heavy bottom pan.
Turn the heat on medium-high and bring the milk to a boil.
After it comes to a boil reduce the heat to low.
And simmer it for 1 hour or it reduces to half.
Stir every 5-10 minutes and scrap the bottom and sides of pan.
Make sure that milk doesn’t stick to the pan,
Then add sugar. Mix well. Let it simmer on low for 15 minutes. Stir in between
Then add cardamom powder and saffron.
Mix well and let it simmer again for 7-8 minutes. Stir in between.
It will look bit of grainy then turn off the stove.
Then add chopped nuts and serve warm or cold.