Bhogi chi Bhaji’ is a traditional winter recipe cooked 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 along with groundnuts and sesame seeds which provide the much needed warmth and nourishment to the body during winters.
Oil 2 tbsp
Cumin seeds 1 tsp
Asafoetida (hing) ¼ tsp
Curry Leaves 10-12 no.
Onions, chopped 1 no. (large)
Ginger-Garlic paste 1 Tbsp
Green chilli chopped 2 no.
Tomato chopped 2 no.
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Turmeric Powder ½ tsp
Garam Masala ½ tsp
Dry Mango Powder 1½ tsp
Sesame seed powder 2 tbsp
Jaggery Grated 2 tbsp
Drumsticks (Peeled and diced) 2 no.
Brinjal cube (Stalks removed and diced) 2 no. (Small)
French Beans (Cut into half) 50 gm.
White Pumpkin (Peeled and diced) 50 gm.
Carrot (Peeled and diced) 2 no. (Small)
Potato (Peeled and diced) 2 no. (Small)
Lima beans (papdi) 50 gm.
Green peas 50 gm.
Coriander Leaves for garnish
Salt to taste
Water as required
- Heat oil in a pan; add cumin seeds, asafoetida (hing), curry leaves, and sauté till cumin splutter.
- Add chopped onion, mix well and cook for 2 min.
- Add ginger-garlic paste, chopped chillies, mix well and cook for 1 min.
- Add chopped tomatoes, mix well and cook for another 1 min.
- Add salt, red chilli powder, turmeric powder, coriander powder, garam masala, dry mango powder, Mix everything well and sauté for 1 min.
- Add sesame seeds powder and grated jaggery, mix well.
- Add all vegetables, mix well.
- Add ½ cup of water, mix well Cover and cook for 12-15 min.
- After 12-15 min. remove the lid, mix well.
- Remove the vegetables in serving plates, garnish with coriander leaves and serve hot.