Make Some Bhogichi Bhaji From The Maharashtrian Kitchen 

As the name implies, Bhogichi Bhaji is a delicacy from Bhogi in Maharashtra. The first day of the four-day Pongal Event Makar Sankranti festival is known as Bhogi. The Hindu Solar Calendar's Agrahya or Mrgara month's final day falls on that day. It is often observed on January 13th, as per the Gregorian calendar. Bhogichi Bhaji is a mixed vegetable recipe that honours the local winter produce. Traditional accompaniments include Bajrichi Bhakri and just churned butter. Make this assortment of winter vegetables because Makara Sankranti is nearing.  

Also read: Ellu Bella: The Famous Makar Sankranthi South-Indian Delicacy

The delicacies prepared throughout India to celebrate Makara Sankranti are extremely reminiscent of the harvest season, which comes to an end with this day. Many of the foods prepared for this event showcase seasonal products while also being hearty and comforting in order to combat the ongoing chill in the area around Sankrant. This Bhogichi Bhaji is a perfect illustration of a dish that best utilises fresh gathered winter vegetables. This meal also incorporates roasted peanut and sesame powders, both of which have a warming flavour. Additionally, Bhogichi Bhaji is served alongside Bajrichi Bhakri, another hearty dish that will keep you warm. 

Image credit: Instagram/food_stoichiometry

½ cup Potato  

¼ cup Carrot 

¼ cup Brinjal (3 baby brinjals cut into medium-sized pieces) 

¼ cup Pavta Beans, Lima Beans  

1/4 cup Harbhara (freshly harvested Green Chana) 

4-6 2″ Pieces of Drumstick (1 medium-sized drumstick) 

1/4 cup Peanuts 

2 tbsp Peanuts 

1 tsp Sesame 

1.5 tsp Goda Masala 

1 tsp Red Chilli Powder 

1/4 tsp Turmeric Powder 

2 tbsp Oil 

1 tsp Mustard Seeds 

1 tsp Cumin Seeds 

2 Pinch Asafoetida 

A Few Curry Leaves 

1 tbsp thick Tamarind pulp 

1.5 tbsp Grated Jaggery 

1/3 Cup Fresh Grated Coconut 

2 tbsp finely chopped coriander  

Salt to Taste 

Method:  

Dry roast 2 tablespoons of peanuts in a heavy-bottomed pan over medium heat until they begin to burst and change colour. Set apart for cooling. Next, dry roast 1 tablespoon of sesame in the same skillet over medium heat until they begin to pop and change colour. Set apart for cooling. Grind the sesame seeds and peanuts separately to a coarse powder once they have cooled. 

Remove the Pavta beans' strings. Get the beans out of the pods. Cut the pods in half. For about an hour, soak ¼ cup of peanuts in ½ cup of warm water. You don't need to soak peanuts if you discover freshly harvested ones. The soaked peanuts should be drained of their water. Put aside. 

Heat two tablespoons of peanut oil in a kadai over a medium temperature. Any other flavourless oil may also be used. 1 teaspoon of mustard seeds should be added and allowed to crackle. Now add 1 teaspoon of cumin seeds and stir-fry until they begin to change colour. Lower the heat to a low setting. 

Add a few curry leaves, 1 teaspoon of chilli powder, 1/4 teaspoon of turmeric powder, and 2 pinches of hing. Up the heat to a medium setting. Add the 4 x 2" drumsticks, 1/4 cup green chana, 1/4 cup chopped carrots, and the soaked and drained peanuts. For 2 to 3 minutes, stir-fry. After that, stir in 1/4 cup of potato cubes. Cook covered with 1/3 cup water until the vegetables just begin to soften (but are not fully cooked). Add 1/4 cup of Pavta beans and 1/4 cup of cubed brinjal next. Mix together and boil the vegetables until they are all tender. Add 1/4 cup of Pavta beans and 1/4 cup of cubed brinjal next. Mix together and boil the vegetables until they are all tender. Stir in 1 teaspoon of tamarind pulp. For 2 to 3 minutes, cook. If necessary, add a few tbsp of water. Turn off the heat. Mix in the 1.5 tbsp of grated jaggery, peanut powder, and sesame powder. Lastly, stir in 1/4 cup of the grated coconut using a soft hand. Lastly, stir in 1/4 cup of the grated coconut as garnish. Bhogichi Bhaji should be served right away with hot rotis and butter or bajrichi bhakri.