Bhogichi Bhaji Recipe

Bhogichi Bhaji is a traditional  Maharashtrian curry made with winter vegetables for Bhogi on the first day of Makar Sankranti. This simple and flavorful recipe celebrates the seasonally available vegetables. 

A simple stew is known as Lakurwadi Bhaji too. It is based on roasted peanuts, sesame seeds, coconut, and Goda masala. It is traditionally served with pearl millet flatbreads but tastes good with rotis, chapatti, fulkas and steamed rice. 

My Sister-in-law Smita keeps telling me about this stew, and she shared this recipe with me. This is the first time I have made this gluten-free, vegan stew. Though the winter veggies make this dish special, I plan to make it more often with veggies I have on hand and substitutes.

We also love Khatkhate, Vegetable Stew, and Sambhar. If you're looking for a specific stew, this category may help.

For Bhogi, here are our favourites: Khara Huggi and Gojju, Sajji Roti, Tumgai Palya, Nutritious Bajra and Methi Parathas, Bajra Aur Gur Ki Roti, Masuru Anna, Peanut Jaggery Ladoo, Peanut Chikki, Peanut Brittle.

Jump to:

• What is Makar Sankranti?
• Ingredients for Bhogichi Bhaji
• How to make Bhogichi Bhaji
• Substitutions for Bhogichi Bhaji
• Variations to Bhogichi Bhaji
• Similar Recipes
• Bhogichi Bhaji Recipe

What is Makar Sankranti?

Makar Sankranti celebrates the sun's transition to Capricorn (Makar). Since this follows the solar calendar, it generally falls on the 14th of January every year. 

It is celebrated nationwide under names like Uttrayan, Maghi, Baisaki, Sukarat, Magh Bhiu, and Thai Pongal.  

It marks the winter harvest and the beginning of the Rabi crops for farmers. Hence, it is a time for celebrations, rituals, and traditions, such as flying kites and bathing in rivers. However, cleaning your homes (and minds) and donating food and clothes is also a ritual. 

The day before Sankranti is Bhogi, where we pray and worship Nature. How else will we respect Nature? My maid tells me they cook food and carry it to the field. The food is offered to the field first and then consumed. Here gratitude is what comes to my mind first.

Ingredients for Bhogichi Bhaji

See the recipe card for quantities.

• Coconut -  I have used fresh grated coconut dry roast till a nice golden brown
• White Sesame seeds—These tiny oilseeds are flavourful and have many health benefits. Roast them.
• Peanuts —Roasted peanuts are another oilseed. Including peanuts in your food gives it a lovely flavour. 
• Vegetables—I used winter vegetables like Carrots, Baby Eggplant, Green Peas, lime beans (Pavte), Broad Beans (wal), peeled fresh Green Chickpeas, French beans, and potatoes. You can add any you wish. 
• Oil- Use a neutral, odourless oil. I have used sunflower oil here.
• Spices and Masala: You will need Cumin seeds, the Maharastrian staple Goda Masala or Kala masala, coriander powder, chilli powder, turmeric, salt, and jaggery.
• Tamarind- The souring agent is tamarind.
• Water- We use water to cook the veggies.

How to make Bhogichi Bhaji

• Soak the tamarind in warm water and extract the pulp. Set aside. 
• Dice the potato and carrots.
• String and beans and peel and shell the peas, green chickpeas, and pigeon peas.

Making of Kut or Powder

My Mother-in-law used to store this kut or powder in the winter. She kept it in a glass jar and used it with most veggies. The only variation I have made is to use fresh coconut instead of the dry one she used.

The oils these ingredients provide are essential for our bodies in winter. Hence, this trio of ingredients is used in many dishes.

• Roast the peanuts in a pan on low flame until golden brown and aromatic. Transfer them to a plate and cool. When cool, peel them. Transfer them to a mixer/grinder jar. (If, like me, you store the peanuts roasted, you can skip this step.)
• In the same pan, add the sesame seeds and roast them on low flame until golden brown. Once done, they will start popping. Transfer them to the mixer/ grinder. (Again, skip this step if you store roasted sesame seeds.)
• Add the coconut to the pan and roast on low flame until golden brown. Then, add it to the mixer/ grinder.
• Pulse this mixture when cool, and grind the ingredients with water to a fine paste.

The cooking of Bhogichi Bhaji

• In a large pan, fry cumin seeds in oil. Add the ground paste and cook for 2-3 minutes. 
• Add the goda masala, coriander seed powder and red chilli powder and cook for 2 minutes, stirring the pan.
• Next, add the vegetables, such as potatoes, carrots, peas, fresh chickpeas, and lima beans. Mix well, add water, and cook covered. 
• Add the brinjal, french beans, Ghevda,  cut drumsticks (if using), and some small traditional Indian Jujubes/Ber. At this point, you can also add some cut sugarcane.
• Add the tamarind pulp, jaggery, and salt. Add some water to adjust the consistency. Cover and cook until the veggies are done, about 10 minutes.
• Serve garnished with coriander leaves.

Substitutions for Bhogichi Bhaji

Like me, you may not get all the veggies in your place. So here are your substitutes

• Fresh Green Chickpeas - These are seasonal and not readily available. Substitute with green peas.
• Green Pigeon Peas - These are seasonal, and we do not find them in Goa. I will again use green peas.
• Ghevda- If these are not available, use french beans. 
• Pavte or lima beans-  You can skip them or add green peas.
• Goda masala- Use garam masala in place of Goda masala. 
• Fresh coconut- instead of fresh coconut, you can use ¼ cup dry chopra.  

Variations to Bhogichi Bhaji

• We avoid using onion and garlic for any festival. When making this Bhogi Bhaji on other days, grind ginger and garlic with the spice mix. Stir fry the finely chopped onion after you stir fry the spice paste.
• You do not need to wait until winter to make this vegetable. You can also make it with cauliflower, potatoes, and peas. 

Equipment

• 1 medium-sized pan to roast the spices.
• 1 big pan to cook the Bhaji
• Mixer grinder to grind the spice paste
• Spoons and ladles

Storage of Bhogichi Bhaji

• The cooked vegetables will stay in an airtight container in the fridge for about a week. Heat the contents well before serving, adding water to adjust the consistency. Discard any vegetable curry that tastes off or is sticky.
• You can buy the fresh chickpeas in bulk and peel and freeze them for use later. 

Protips for Bhogichi Bhaji

• If you plan to make extra spice mix, take care while grinding and  Use the pulse mode. Grinding at a stretch will cause the oils to release. 
• Use fresh veggies you have at hand. I have made this vegetable using just cauliflower, and peas.
• In case you do not have Goda Maala use any garam masala. 

Similar Recipes

If you are looking for similar stews, then here are our favourites

Summary—Bhogichi Bhaji is a hearty stew made with winter veggies, coconut, peanuts, and sesame seeds. It is the perfect way to enjoy the seasonal bounty. You need not wait until Bhogi/Sankranti to make this delicious stew. Make it with any seasonal veggies and enjoy. Don't forget to like, share, and subscribe to this site for easy and healthy recipes.