Glossary B
Bhaja Mung Dal refers to Bengali's yellow split lentil soup. The roasted lentils are cooked and whipped with the addition of turmeric powder, salt, sugar, ginger paste, green chilis and cumin paste. Before serving, Bhaja Mung Dal is sauted with dry chilis and cumin seeds. Bhaja Mung Dal is best when served with white rice and Brinjal (eggplant) fritters.
Bhaji is the collective name given to side dishes usually of vegetables, which are served as an accompaniment to Cury as the main course. Bhaji is often mildly spiced and sauceless and appear in different varieties in a restuarant menu or in mobile street food stalls and tea shops, such as
Pav Bhaji, Vangya Chi Bhaji, Spinach Bhaji, Sai Bhaji, and Onion Bhaji.
Bhakri refers to a flat bread which is common and popular rural meal of north Karnataka and Maharashtra. Preparing Bhakri is considered to be difficult and time consuming.
The crispy Bhakri made from Jowar flour pairs well with dollop of butter and Thumbagayi Palya, a dish made of whole eggplant in spicy gravy. This unleavened flat bread may be lightened with Bajra (millet) flour.