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Bhogichi Bhaji cooked with winter fresh vegetables
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5 from 3 votes

Bhogichi Bhaji Recipe

Bhogichi Bhaji is a traditional Maharashtrian recipe for Makar Sankranti. It uses fresh winter vegetables. Try it!
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner, Lunch
Cuisine: Indian
Keyword: Bhogi Reipes, gluten free food, Indian Curry, No onion No Garlic, Vegan, Vegetable Stew, Winter Special
Servings: 4 people
Calories: 0.174kcal
Author: ArchanaPotdar

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

Ingredients

  • 4 eggplants baby or brinjal
  • 1 Potatoes medium-sized, diced
  • 1 carrot medium, peeled and diced
  • ½ cup french beans string them and break them into knuckle-sized pieces
  • ½ cup ghevda or surti papdi string them and break them into knuckle-sized pieces
  • ½ cup green peas
  • ½ cup green chickpeas peeled
  • ½ cup lima beans or pavte
  • ½ cup tuvar lilva green pigeon peas, shelled
  • 8-10 Indian jujube

For the Kut:

  • 2 tablespoon peanuts roasted and peeled
  • 1 tablespoon sesame seeds
  • ½ cup coconut freshly grated or frozen

For the Curry:

  • 2 tablespoon oil I used sunflower oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 tablespoon goda masala
  • 1 teaspoon coriander powder
  • ½ teaspoon Turmeric Powder
  • 1 tablespoon tamarind paste
  • 1 tablespoon jaggery
  • salt to taste
  • 1-½ cup water approximately
  • 4 Coriander leaves chopped

Instructions

Prepping the veggies:

  • Peel and dice the potatoes and carrots.
  • String the beans and make knuckle-sized pieces.
  • Peel the green peas, fresh green chickpeas, pigeon peas, and lima beans. Set aside the seeds.
  • Remove the stem from the baby eggplant and cut it into quarters. Add the cut pieces to water (this prevents the eggplant from blackening)and set aside.

The Kut:

  • Add the 2 tablespoon peanuts to a medium pan and roast on medium flame for 4-5 minutes until, they have a nice nutty aroma. Transfer to a plate and let them cool. Peel them and transfer them to a small mixer/grinder.
  • Add the 1 tablespoon sesame seeds to the same pan and roast on low flame until golden brown. Transfer to the mixer grinder.
  • Add the½ cup coconut to the pan and roast on low flame until golden brown. Take care to stir the coconut; otherwise, it will burn. Transfer to the mixer/ grinder.
  • Let the ingredients cool completely before grinding. Pulse the ingredients dry at first, then add ¼ cup water and grind to a smooth paste.

For the Curry:

  • Heat 2 tablespoon oil In the bigger pan and splutter the ½ teaspoon cumin seeds.
  • Add the spice mix and cook for 2-3 minutes.
  • Add the ½ teaspoon Turmeric Powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, and 1 tablespoon goda masala. Stir and cook for about 3 minutes.
  • Add 1 Potatoes and 1 carrot diced. Add ½ cup green peas, ½ cup green chickpeas , ½ cup tuvar lilva, and½ cup lima beans or pavte. Mix well and cook for about 2-3 minutes.
  • Add 1-½ cup water and cook covered for about 5 minutes or till the potatoes are half cooked.
  • Add the 4 eggplants, ½ cup french beans,½ cup ghevda or surti papdi, 8-10 Indian jujube
  • Add 1 tablespoon tamarind paste, 1 tablespoon jaggery, and salt , and cook until the vegetables are tender.
  • Switch off the flame and garnish with 4 Coriander leaves.
  • Serve with Bajra roti and yoghurt.
  • End the meal with Khara Huggi and Gojju.

Nutrition

Serving: 100g | Calories: 0.174kcal