Bhogichi Bhaji

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Bhogichi Bhaji is a wonderful medley of winter fresh vegetables like red carrots, brinjal, drumstick, fresh green chana, flat green beans (paapdi) etc.  This bhaji (sabzi) is prepared on a the day of Bhogi i.e. day prior to Makar Sankranti.  Peanuts and sesame seeds ( til) are also added to this which provides warmth and nourishment to the body during winters.

Ingredients

1 red carrot
1 potato
1 brinjal
½ cup fresh green chana
2 tbsp peanuts
1 drumstick
10 to 12 flat green beans (paapdi)
½ tsp mustard seeds
½ tsp cumin seeds
1 to 2 tsp red chilly powder
1 tsp turmeric powder
½ tsp asafoetida (hing)
Few curry leaves
2 tbsp roasted sesame powder (til)
2 tsp Kala Masala
1 lemon sized ball of tamarind
1 tbsp grated jaggery
3 tbsp grated fresh coconut
Salt as per taste

Kala Masala

1 tsp coriander seeds
½ tsp cumin seeds
½ tsp sesame seeds
1 tbsp grated dry coconut
4 black pepper
2 cloves
½ inch cinnamon
1 small bay leaf
A pinch of asafoetida.

Method

  • Kala masala
    Dry roast all the ingredients mentioned under kala masala except the asafoetida.
  • Grind the roasted spices to a fine powder and add asafoetida to it. Keep this aside.

Bhaji

  • Soak the peanuts in water for 2 hours
  • Soak the tamarind in 3 tbsp water in a small bowl  for 30 minutes. When the tamarind turns soft, mash  the tamarind in the bowl in which it is soaked. 
  • Pass it through a strainer and keep the tamarind water aside discarding the tamarind.
  • Wash, peel and chop the carrot and potato into 1 inch cubes. Chop the brinjal into 1 inch cubes. 
  • Peel and chop the drumstick into 2 inches pieces.
  • String the flat beans and chop them into 1 inch pieces.
  • Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves and saute.
  • Add potato, drumstick, green chana, peanuts, turmeric powder, chilly powder and saute. 
  • Add a little water and cook covered for 10 minutes.
  • Now, add brinjal, carrot and papdi.
  •  Add a little water if required and cook covered for another 10 minutes.
  •  Add the tamarind water, grated jaggery, kala masala, roasted sesame powder, grated coconut, salt and mix well.
  • Cook for another 4 to 5 minutes.
  • Serve hot with bajri bhakri.

 

 

 

 

 

 

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