Varan Batti aani Ghotun keleli Vangi

Varan Batti (locally called as Rodge) & Sabji of smashed Brinjals (Ghotun keleli Vangi) is one of the Famous Food Items from Leva Patil .
For batti
3 cup wheat floor
1 cup suji
1 teaspoon salt
1/2 teaspoon regular ENO powder
1/2 teaspoon ajwain seeds
1 teaspoon turmeric powder
1 tablespoon oil
water -as per needed
PROCEDURE-
Mix all above ingredients and make a nice firm dough stiff enough to knead small batti.It should be much harder than the regular chapati dough.
cover the dough for 1-2 hr.
Then make medium size batti .
put some water to boil in big pot .When it starts boiling pour all batties into the boiling water.
cover it for 10-15 mins
let it cook nicely
then take off all batties from boiling water
let it cool down
cut cooked batties into slice or quartes
Fry it on low flame till it becomes golden brown.

Now for dal-
pressure cook 1 cup of toor dal with 1 teaspoon of turmeric powder till it become soft.
Then churn it with adding some amount of hot water.
bring it to boil again
The amount of water in the dal should be more.

Now most important the way it shuld be eaten-
On plate Crush batti finely .Then make cavity into it .Pour hot dal into that cavity.
Then dont forget to put big spoon of ghee on it.
It should be eaten with hot brinjals bhaji.

(brinjals)Vangyachi bhaji -
1/2 kg brinjals (vangi)
3-4 hot green chillies
2 teaspoon ginger-garlic paste
1 teaspoon coriander seed powder
1/2 teaspoon cumin powder
fresh coriander
salt to taste
1 teaspoon turmeric powder
1/2 cup water.

Cut brinjals into big pieces.wash it with 2- 3 waters.
heat the oil in pot.
add 1 teasppon mixture of cumin,mustard and coriander seeds
then add cut green chilles
then ginger garlic paste
then turmeric powder
then cut washed brinjals
add salt to it
cover it for some time on low flame till brinjal become soft.
then add cup of water.
again cook it for 5-10 mins
then mash the brinjals finely
garnish it with fresh cut coriander lvs