A mixed vegetable curry made with various seasonal produce, Bhogichi Bhaji is the best way to celebrate Makar Sankranti – the harvest festival.
Ingredients
2 Carrots (Gajjar) , red, peeled and diced
1 Potato (Aloo) , peeled and diced
3 Brinjal (Baingan / Eggplant) , stalks removed and diced
1/2 cup Green peas (Matar) , or fresh green chana
10 Avarekai (Broad Beans) , strings removed and cut.
5 Ber, washed and stems removed (optional)
Ingredients
2 Green Chillies , finely chopped
1 tbsp oil
1 tsp Maharashtrian Goda Masala
1/2 tsp Cumin seeds (Jeera)
1 tsp Mustard seeds (Rai/ Kadugu)
1/4 tsp Asafoetida (hing)
1/4 tsp Turmeric powder (Haldi)
Salt , to taste
Ingredients
For Roasting1/4 cup roasted Peanuts (Moongphali)1/4 cup sesame seeds (Til seeds)Ingredients for garnishingHandful of coriander (dhania) leaves (finely chopped)1 tsp Lemon juice
In a small pan; roast the sesame seeds until it starts to crackle and keep aside. Once the sesame has cooled, blend with roasted peanuts to make a powder and keep aside.
Heat oil in a wok and saute mustard and cumin seeds and allow them to crackle. Then roast the green chilies, hing, goda masala and turmeric powder for a few seconds.
Saute potatoes, brinjals, carrots and chopped flat beans, and let them blend with the spices and masala. Add salt to taste, sprinkle some water, mix and cook covered for 10-12 minutes.
Add the green peas and cook covered till the vegetables are completely cooked through. Add 1-2 tbsp water if required.
When the vegetables are almost done add the ber, sesame and peanut powder and stir well to combine. Cook uncovered for a couple of minutes.
Check the salt and spice at this stage and adjust to suit your taste. Garnish the Bhogichi Bhaji with chopped coriander leaves and lime juice and transfer to a serving bowl.
Serve with a dollop of fresh homemade ghee or butter on top.