New Delhi: The month of January brings with it the harvest festival! People across India celebrate this occasion in diverse ways. One of the upcoming harvest festivals is Makar Sankranti, a Hindu festival celebrated with great enthusiasm and vigour across the country. This festival marks the beginning of the harvest season and serves as a time to bid farewell to the chilly winter months.
To celebrate Makar Sankranti, devotees engage in various activities, such as flying kites, taking holy dips in the river Ganges, organising feasts, and participating in charitable work. Another tradition during Makar Sankranti is preparing the traditional Maharashtrian dish, Bhogichi Bhaji. This delicious mixed vegetable curry is prepared a day before Makar Sankranti, on Bhogi, which marks the first day of Pongal.
Bhogichi Bhaji Recipe
Bhogichi Bhaji Ingredients
- 2 tablespoons white sesame seeds
- 2 tablespoons peanuts
- 2 tablespoons desiccated coconut
- 1 teaspoon tamarind
- 3 tablespoons hot water
- 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 (thing)
- ½ teaspoon turmeric powder
- 6–7 curry leaves (optional)
- 1 inch ginger, roughly chopped
- 4–5 medium garlic cloves, roughly chopped
- 1 green chili, chopped
- 1 medium to large carrot, chopped
- ½ cup chopped broad beans (ghevada, flat beans, or hyacinth beans)
- ½ cup chopped snow peas (val papdi, valor, field beans, or sem ki phalli)
- 1 drumstick, peeled and chopped
- ¼ cup green peas or fresh green chana
- ¼ cup lima beans (pavta, surti papdi, avarakkai, or mochai), shelled (optional)
- 7–8 small brinjals, chopped (baingan)
- 2 medium-sized potatoes, chopped
- 6–7 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 as required
- ½–1 teaspoon jaggery (or as required)
- 3 tablespoons chopped coriander leaves
How to Make Bhogichi Bhaji
Follow these steps to prepare a perfect Bhogichi Bhaji this festive season:
Prepare the vegetables:
Rinse all the vegetables thoroughly and drain them well. For beans, remove the side strings and break or chop them into 1-inch pieces. Discard any beans with worms or mold. Soak chopped brinjals in water to prevent discolouration.
Prepare the tamarind pulp:
Soak 1 teaspoon of tamarind in 3 tablespoons of hot water for 20 minutes. Squeeze and extract the pulp, then set it aside.
Roast and grind ingredients:
Heat a small pan on low flame. Roast 2 tablespoons of sesame seeds until they pop and change colour. Remove and set aside.
In the same pan, roast 2 tablespoons of peanuts until they are crunchy and have some browned spots. Remove and set aside.
Next, lightly roast 2 tablespoons of desiccated coconut. Allow these three ingredients to cool before grinding them to a fine powder. Use the pulse option or grind in short bursts to prevent the release of oil.
Prepare the spice paste:
Using a mortar and pestle, crush 1 inch of ginger, 4–5 garlic cloves, and 1 green chilli to form a coarse paste.
Cook the Bhaji:
- Heat 2 tablespoons of oil in a large pot or pan. Add ½ teaspoon of mustard seeds and allow them to crackle. Then, add ½ teaspoon of cumin seeds and let them change colour.
- Add 1 large chopped onion and sauté until translucent. Stir in a pinch of asafoetida, ½ teaspoon of turmeric powder, and 6–7 curry leaves (if using).
- Add the crushed ginger-garlic-green chilli paste and sauté until the raw aroma dissipates.
- Add the chopped broad beans, snow peas, and carrots, mixing well. Pour in ¼ cup of water, cover, and simmer on medium-low heat for 5 minutes.
- Uncover the pan and stir in the remaining vegetables, including brinjals, drumstick, potatoes, bor (if available), green peas, and lima beans. Season with salt, add 2 cups of water and stir. Cover and simmer until the vegetables are nearly cooked.
- Stir in the tamarind pulp, the ground sesame-peanut-coconut mixture, 2 teaspoons of Goda Masala (or 1 teaspoon garam masala), and ½–1 teaspoon of jaggery. Add ¼ cup of chopped coriander leaves and mix well. Simmer for an additional 4–5 minutes, adjusting salt or jaggery to taste.
Garnish and serve:
Turn off the heat and stir in 3 tablespoons of chopped coriander leaves. Serve this delicious Bhogichi Bhaji with sesame seeds-bajra bhakri, chapati, khichdi, or steamed rice.
Bhogichi Bhaji is a traditional Maharashtrian dish made during the Bhogi festival, celebrated a day before Makar Sankranti. This hearty and nutritious recipe features a mix of seasonal vegetables, authentic spices, and a unique touch of festive spirit. In this guide, you’ll find everything you need to prepare this iconic dish, including a list of Bhogichi Bhaji ingredients, step-by-step instructions, and tips for the perfect taste. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
