Bhogichi Bhaji (Maharashtrian Mixed veg curry specially made for Bhogi)

Kites of different shapes ,sizes and colours dot the sky as the sun commences its journey towards the Northern Hemisphere (onset of Uttarayan).The harvest festival-Makar Sankranti/Pongal/Lohri is celebrated in most parts of India with all the traditional festivities and feasts.

‘Bhogichi Bhaji’ is a traditional winter recipe made all across Maharashtra on the day of ‘Bhogi’ which is a day prior to ‘Makar Sankranti.’ This dish celebrates the seasonal bounty of winter vegetables and is fortified with  groundnuts and sesame seeds, which provide the much needed warmth and nourishment to the body during winters. It is packed with all essential nutrients and vitamins from seasonal vegetables like red carrots, fresh green Chana (Chola/chickpea/harbhara), flat green beans (Val Papdi) and Ber (Indian Jujube).

As the sun commences its journey northward (Uttarayan), the harvest festival of’ Makar Sankranti’ (also known as ‘Lohri ‘ ,’Pongal’ in different parts of India) is celebrated. ‘Bhogichi bhaji’ recipe  is an integral part of this festive celebration.

Serve ‘Bhogichi Bhaji’ with Bajra/multigrain or rice Bhakri with a dollop of fresh homemade ghee or butter on top. 

This recipe has been passed on from my grandmother to my mom and from my mom to me. Many of these recipes will serve as a link between me and my grandmother, whom I recently lost. I have learnt many such traditional recipes from her -the legacy she has left behind for me amongst other things.

Here’s a traditional Bhogichi Bhaji recipe dedicated to my dearest granny.

Bhogichi Bhaji (Maharashtrian Mixed veg curry specially made for Bhogi)

Print Recipe

'Bhogichi Bhaji' is a traditional winter recipe made all across Maharashtra on the day of 'Bhogi' which is a day prior to 'Makar Sankranti.' This dish celebrates the seasonal bounty of winter vegetables with the addition of groundnuts and sesame seeds, which provide the much needed warmth and nourishment to the body during winters. It is packed with all essential nutrients and vitamins from seasonal vegetables like red carrots, fresh green Chana (Chola/chickpea/harbhara), flat green beans (Val Papdi) and Ber (Indian Jujube).

• Coursebrunch, main course
• Cuisinemaharashtrian

Servings	Prep Time
4	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 10 minutes

Cook Time 30 minutes

Bhogichi Bhaji (Maharashtrian Mixed veg curry specially made for Bhogi) Print Recipe 'Bhogichi Bhaji' is a traditional winter recipe made all across Maharashtra on the day of 'Bhogi' which is a day prior to 'Makar Sankranti.' This dish celebrates the seasonal bounty of winter vegetables with the addition of groundnuts and sesame seeds, which provide the much needed warmth and nourishment to the body during winters. It is packed with all essential nutrients and vitamins from seasonal vegetables like red carrots, fresh green Chana (Chola/chickpea/harbhara), flat green beans (Val Papdi) and Ber (Indian Jujube). Coursebrunch, main course Cuisinemaharashtrian Servings Prep Time 4 10 minutes Cook Time 30 minutes Servings Prep Time 4 10 minutes Cook Time 30 minutes

Ingredients

• 2 carrot peeled and cubed
• 1 potato peeled and cubed
• 3 3 Eggplants (Brinjal) , stalks removed and diced
• 3/4 cup Hara Chana (fresh green chickpeas) optionally use fresh green peas)
• 10 Broad Beans (Vaal/Avarekai) strings removed and cut.
• 6-7 ripe Ber (Indian Jujube) washed and stems removed (optional but recommended)
• 2 green chillies finely chopped
• 1 tablespoon roasted groundnut powder
• 1 tablespoon roasted sesame powder
• 1 tablespoon oil
• 1 teaspoon Maharashtrian Goda Masala
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon Asafoetida (hing)
• 1/4 teaspoon Turmeric powder
• salt to taste
• handful of fresh coriander leaves chopped
• 1-2 teaspoon lime juice

Servings:

Instructions

1. Heat oil in a wok
2. Add the mustard seeds and allow them to crackle.
3. Add the cumin seeds.Once they sizzle, add the green chilies, hing, Goda Masala and turmeric powder.
4. Allow the spices to roast for a few seconds. You can add more green chilies to make the 'Bhogichi Bhaji' spicier. Be careful not to burn the spices.
5. Add the potatoes, green chana and the chopped flat beans. Saute the vegetables and let them blend with the spices and masala.
6. Add salt to taste,sprinkle some water, mix and cook covered for 10-12 minutes, till the vegetables are half cooked.
7. Add the remaining vegetables - brinjals and carrots and stir. Cook covered till the vegetables are soft. Add some water if required, so that the vegetables do not burn the bottom of the pan. The water creates steam that will help the vegetables to cook faster.
8. When the vegetables are almost done add the Ber, sesame powder and groundnut powder and stir well to combine. Cook uncovered for another couple of more minutes. Check the salt and spice at this stage and adjust to suit your taste. You can make this a dry subji or add some water to get a thick curry like consistency.
9. Garnish with fresh chopped coriander leaves and lime juice. Serve 'Bhogichi Bhaji' hot with sesame crusted Bajra Bhakri or hot Phulkas.