BHOGICHI BHAJI

Bhogi is the first day of the harvest festival Makar Sankranti or Pongal. It is celebrated in honour of Lord Indra- the god of clouds and rain. In Maharashtra a special traditional mix veg curry, very similar to Undhiyo is prepared on this day along with bajarichi bhakri and moong dal khichadi. Bhogi chi bhaji is also known as Lekurwali bhaji in Marathi and is made from seasonal fresh vegetables. It is a gravy dish made using sesame powder, roasted peanut powder and grated coconut which provides warmth in the winter season. 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 being passed from generation to generation and is an integral part of this festive celebration.  A lip smacking and healthy mix veg curry dish to try out this winter. Serve it with Bajra Til Bhakri or Multigrain Bhakri with a dollop of fresh homemade ghee or butter on top. Plan your lunch or dinner menu with this recipe and enjoy the goodness  of the seasonaly produce. 

INGREDIENTS:

¼ Cup Spring Onion, chopped

¼ Cup Methi/ Fenugreek Leaves, chopped

¼ Cup Spinach / Palak Leaves, chopped

2-3 Brinjals

1 Carrot, peeled and chopped

¼ Cup Coriander, chopped

¼ Cup Fresh Green Chana / Harbara

¼ Cup Green Peas

¼ Cup Pavta / Lima Beans

¼ Cup Walachya Shenga / Indian Flat Beans

1 Tomato, chopped

¼ Cup Bor / Ber

1-2 Drum sticks, cut into small pieces

1 Potato [optional]

For Masala :

1 Onion, chopped finely

1 teaspoon Ginger-Garlic Paste

3 tablespoon Grated Dry Coconut

3 tablespoon Roasted Peanuts Powder

1 tablespoon Roasted Peanuts

3 tablespoon Roasted Sesame Seeds Powder

1 teaspoon Red Chilli Powder

2 teaspoon Garam Masala

1 teaspoon Goda Masala

 Jaggery to taste

Salt as needed

2 Green Chillies

For Tempering:

3 tablespoon Oil

¼ teaspoon Cumin seeds

½ teaspoon Turmeric Powder

Pinch of Asafoetida

METHOD:

STEP 1 – Clean, wash and cut all the veggies finely. Keep aside.

STEP 2 – In a wide pan, heat oil and add cumin seeds and let them splutter.

STEP 3 – Add chopped onion, ginger-garlic paste in it and sauté well and cook well until raw smell disappears.

STEP 4 – Add Asafoetida and turmeric powder in it. Mix well.

STEP 5 – Now add the veggies one by one and give a nice mix. Cook for 3-4 minutes.

STEP 6 – Then add all the masala in it and give a nice stir so that everything get incorporated well.

STEP 7 – Add 1 cup of water and give a quick mix and cover the pan. Let the curry cook for 10-15 minutes or until all the veggies are done.

STEP 8 – Keep stirring in between, also check for water and add little hot water if required.

STEP 9 – When the veggies are almost done, add jiggery in it and adjust the spices accordingly if needed.

STEP 10 – Give a nice stir and let it cook for 2-3 minutes.

STEP 11 – Put off the flame and garnish with chopped coriander and serve.

Serve Bhogichi Bhaji with hot bajrichi bhakri and enjoy.