Bhogichi Bhaji Recipe: Bhogichi bhaji is a delightful mixed vegetable curry traditionally made on the day before Makar Sankranti. The Bhogi festival, celebrated one day prior to Makar Sankranti, falls typically on January 13th in Maharashtra. During this festival, homage is paid to the ‘king of devas,’ God Indra.
In Bhogichi bhaji, a variety of seasonal vegetables are used, such as different types of flat beans, carrots, brinjals, and fresh green chana. The dish boasts a subtle balance of sourness and sweetness, derived from tamarind and jaggery, respectively. Ground sesame seeds and peanuts are also added, making it a nourishing and flavorful meal.
Typically served with bajra bhakri, Bhogichi bhaji can also be enjoyed with steamed rice, khichdi, or chapatis. Another similar mixed vegetable curry made in Maharashtra is Rishi panchami bhaji, prepared on the second day of Ganesh Chaturthi to honor the sapta rishi (seven sages).
Due to time constraints, I couldn’t share the bhaji recipe on January 13th, but I’m sharing it now. You can use any fresh winter vegetables in this recipe, adjusting the quantities as per your preference. While I used green peas as a substitute for fresh green chickpeas, you can customize the ingredients to your liking.
This recipe offers a gravy version, but you can also prepare a dry or semi-dry version. Onions and garlic are included in the recipe, but you can omit them if desired.
Bhogichi bhaji is a delightful blend of winter vegetables, reminiscent of Gujarat’s undhiyu dish, which also features fresh winter produce in its cuisine.
Ingredients: Bhogichi Bhaji Recipe
To roast and grind:
- 2 tablespoons white sesame seeds
- 2 tablespoons peanuts
- 2 tablespoons desiccated coconut
For tamarind pulp:
- 1 teaspoon tamarind
- 3 tablespoons hot water
Other ingredients for Bhogichi Bhaji:
- 2 tablespoons oil (preferably peanut oil)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 large onion, chopped (or ¾ cup chopped onions)
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 6 to 7 curry leaves (optional)
- 1 inch ginger, roughly chopped
- 4 to 5 medium garlic cloves, roughly chopped
- 1 green chili, chopped
- 1 medium to large carrot, chopped
- ½ cup of chopped broad beans (also known as ghevada, flat beans, or hyacinth beans)
- ½ cup of chopped snow peas (also known as val papdi, valor, field beans, or sem ki phalli)
- 1 drumstick, peeled and chopped
- ¼ cup green peas or fresh green chana
- ¼ cup of lima beans, shelled (also known as pavta, surti papdi, avarakkai, or mochai) – optional
- 7 to 8 small brinjals, chopped (baingan)
- 2 medium-sized potatoes, chopped
- 6 to 7 bor (ber or Indian jujubes)
- 2 cups water or as required
- 2 teaspoons Goda Masala or kala masala or 1 teaspoon garam masala
- ¼ cup chopped coriander leaves
- Salt to taste
- ½ to 1 teaspoon jaggery or as required
- 3 tablespoons chopped coriander leaves
Instructions: Bhogichi Bhaji Recipe
Chopping veggies for Bhogichi Bhaji recipe:
- Rinse all the veggies thoroughly, drain them well, and set aside. Along with the veggies, also prepare ¼ cup fresh green peas and ¼ cup lima beans (pavta, surti papdi, avarakkai, mochai).
- For the beans, remove the side strings and open both the pods. Break or chop them into 1-inch pieces. Discard any beans with worms or mold growth. Keep the chopped beans aside.
- Chop the other veggies into medium to large pieces. Place the chopped brinjals in a bowl of water to prevent discoloration.
Making tamarind pulp:
- In a bowl, let 1 teaspoon of tamarind soak in 3 tablespoons of hot water for 20 minutes.
- Squeeze the tamarind pulp in the water and set aside.
Roasting and grinding:
- Heat a small pan over low flame and add 2 tablespoons sesame seeds. Roast until they pop and change color. Remove and set aside.
- In the same pan, add 2 tablespoons peanuts. Roast until they become crunchy with browned or black spots. Set aside.
- Switch off the flame and add 2 tablespoons desiccated coconut to the pan. Roast for a minute until lightly fragrant. Remove and set aside to cool.
- Once cooled, grind the roasted sesame seeds, peanuts, and desiccated coconut into a fine powder using a grinder or coffee grinder. Avoid grinding continuously to prevent releasing oil.
Preparing the Bhogichi Bhaji:
- Heat 2 tablespoons of oil in a large pot or pan. Add ½ teaspoon of mustard seeds and allow them to crackle. Once the mustard seeds have crackled, add ½ teaspoon of cumin seeds. Allow them to crackle and change color.
- Add 1 large chopped onion and sauté until translucent.
- Then add 1 pinch of asafoetida (hing), ½ teaspoon turmeric powder, and 6 to 7 curry leaves (optional). Mix well.
- Add the crushed ginger-garlic-green chili paste and sauté until the raw aroma dissipates.
- Add chopped broad beans, chopped snow peas, and ½ cup chopped carrots. Mix well and add ¼ cup water.
- Cover the pan and simmer the veggies on medium-low flame for 5 minutes.
- Open the lid and stir. Next, add the remaining vegetables: small eggplants, drumsticks, potatoes, Indian jujubes (bor), green peas, and lima beans. Skip bor or ber if unavailable.
- Season with salt and add 2 cups water. Stir and cover the pan.
- Simmer on medium-low to medium flame until the vegetables are almost cooked, checking occasionally.
- Once the veggies are almost done, add the tamarind pulp, ground sesame seeds, peanuts, desiccated coconut powder, 2 teaspoons goda masala (or kala masala or 1 teaspoon garam masala powder), and ½ to 1 teaspoon jaggery.
- Add ¼ cup chopped coriander leaves and mix well. Simmer for 4 to 5 minutes.
- Check the taste and adjust salt or jaggery if needed.
- Finally, switch off the flame and add 3 tablespoons chopped coriander leaves. Mix well.
- Serve Bhogichi Bhaji with sesame seeds-bajra bhakri, chapati, khichdi, or steamed rice.
Conclusion:
Bhogichi Bhaji Recipe is a delightful mixed vegetable curry that celebrates the flavors of seasonal produce and traditional Maharashtrian cuisine. With its vibrant colors, rich flavors, and nourishing ingredients, it’s a perfect dish to enjoy during festivals or as a comforting meal any day of the year. By following this recipe and making adjustments based on your preferences, you can create a wholesome and delicious dish that will surely be enjoyed by your family and friends.
FAQs about Bhogichi Bhaji Recipe
Can I use different vegetables in Bhogichi Bhaji?
Yes, you can use a variety of seasonal vegetables according to your preference and availability. Feel free to customize the recipe based on what you have on hand.
Can I skip any ingredients if I don’t have them?
Certainly! While the recipe includes a variety of ingredients, you can omit or substitute any items based on your dietary preferences or restrictions.
What can I serve Bhogichi Bhaji with?
Bhogichi Bhaji pairs well with sesame seeds-bajra bhakri, chapati, khichdi, or steamed rice. You can choose your favorite accompaniment to enjoy this flavorful mixed vegetable curry.
Is there a vegetarian alternative to Goda Masala?
If you don’t have Goda Masala, you can use kala masala or garam masala powder as a substitute. Modify the quantity to match your taste preferences.
Can I make Bhogichi Bhaji in advance?
Yes, you can prepare Bhogichi Bhaji in advance and store it in an airtight container in the refrigerator. Simply reheat it before serving, and it will still be delicious.
