Hi everyone! Welcome back to my blog. Hope you guys are enjoying the latest Recipe-Blog-Series for celebrating this year’s Harvest season here. Today’s recipe is the third and the second last recipe of the series. Making the ultimate and my personal favorite, Bhogichi Bhaji.
Bhogi is a Maharashtrian festival which is celebrated a day prior to Makar Sankranti. Similar to Lohri celebrations, on bhogi we enjoy the winter evening chit chatting and playing games surrounding the bonfire and eating the season’s delicacy. Bhogichi bhaji is a Bhaji i.e. Sabji made specially for the eve of bhogi, where almost all the possible vegetables of the season are used with the added warmth of groundnuts and sesame seeds.
Recipe type : Main
Cuisine : Maharashtrian
Prep time : 15 mins
Cook time : 40 mins
Serves : 4
The ingredients you will need are :
- 1 small bowl (sb) – Diced Carrots
- 1 sb – Val Papdi / Flat Beans, strings removed and chopped in medium size.
- 1 sb – Diced Brinjal
- 1/2 sb – Diced Raddish
- 1/2 sb – Green Beans, chopped
- 1/2 sb – Fresh Green Grams
- 1/2 sb – Fresh Toor Beans
- 1/2 sb – Diced Potatoes
- 1/2 sb – Fresh Ber / Indian jujube (8/10 approx)
- 1/3 sb – Groundnuts
- 3 nos – Green chillies
For tempering and seasoning :
- 1 tsp – Cumin seeds
- 1 tsp – Mustard seeds
- 10-12 – Curry Leaves
- 1/2 tsp – hing
- 1/2 tsp – Turmeric powder
- 1 tbsp – Red Chili powder
- 1 tsp – Garam Masala
- 1 tsp – Fennel powder
- 1 tsp – Coriander powder
- 1 tsp – Roasted Groundnut powder
- 1 tsp – Roasted Sesame Powder
- Salt to taste
- Heat the sesame oil in a pan or wok and once smoking hot, temper cumin and mustard seeds, curry leaves, green chillies and some hing in it.
- Now pour the washed veggies all at once in the tempering spices and give it a stir, keeping the flames on high.
- Add rest of the spices and salt. Stir it well so all the spices are mixed evenly with the vegetables.
- Put the flames on medium to slow and let it cook in its juices. Keep stirring once in a while to check that the veggies are not burnt at the bottom of the wok/pan. Add few spoons of water if needed.
- The green grams and beans takes the most of the total time to cook, so cooking on medium to low flames prevents the soft vegetables to go soggy.
- Once all the veggies are cooked, add the sesame and groundnuts powder, stir again. For the final touch sprinkle generous amount of finely chopped coriander leaves and mix well.
- Serve hot with Bajra Bhakri and the squeeze of fresh lemon juice.
Enjoy Makar Sankranti to the fullest guys!
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