Bhagar or Variche Tandul (Sama ke Chawal or Barnyard Millet) is typically made during religious fasts in Maharashtra. This spicy dish is a great gluten free meal option on any day, since it is made with Bhagar or sama rice/same akki/sawa which is a millet.
Using ghee for tempering adds a rich, earthy flavor to the Bhagar. This Bhagar recipe uses potatoes, but you can also add chopped cucumber instead; add them towards the end of cooking. Bhagar is usually served with Groundnut Amti (Dhanyachi Amti).
You can serve Bhagar along with plain Yogurt,Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad.
Have a look at more of our Maharashtrian cuisine recipes:
Cuisine: Maharashtrian Recipes
Course: North Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 45 M
To begin making the Bhagar Recipe, first dry roast the bhagar (barnyard millet in a heavy bottom Wok/Kadai on a low heat, until you get a nice aroma. Remove onto a plate and keep aside.
Heat ghee in the same wok. Add cumin seeds and once they sizzle, add the green chillies and sauté for a few seconds.
After a few seconds, add chopped potatoes, peanut powder, kokum and mix everything properly.
After 2 to 3 minutes, add water, salt, sugar (optional) and bring it to a boil.
Once the water boils, add the roasted bhagar, stirring continuously.
Cook covered on medium heat till it is well done and soft. (About 10-12 minutes).
Switch off gas and keep covered for few minutes more. Mix once again.
Garnish Bhagar Recipe (Maharashtrian style spicy Barnyard Millet) with coriander leaves and serve hot.
You can serve Bhagar along with plain Yogurt, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad.