Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Bhogichi Bhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.

I looked at many recipes online and used this one here as the base.

What I love about this wonderful recipe is that it celebrates fresh produce much like Aviyal from Tamil Nadu, Undhiyu from Gujarat, Shukto from Bengal, and Pindi Miriyam from Andhra Pradesh.

  • This is a no-onion, no-garlic version of this famed recipe from Maharashtra.
  • Bhogi is the first day of Makara Sankranti, the 3- or 4-day festival marking the start of Uttaraayan, the 6-month auspicious period in the Hindu calendar.
  • In Andhra Pradesh, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is supposed to be a blessing and brings good luck. 🙂

 

Bhogichi Bhaji from Maharashtra
Bhogichi Bhaji from Maharashtra

How to Make Bhogichi Bhaji

 

Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
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Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Instructions
Soak the Peanuts
  1. Soak the peanuts in warm water for about 1 hour.
Making Bhogichi Bhaji
  1. Drain the water from the soaked peanuts. Set aside.
  2. In a kadai, over medium flame, heat the oil.
  3. Add the mustard seeds.
  4. When they splutter, add cumin seeds.
  5. Turn the heat down to low.
  6. Add the curry leaves, chilli powder, turmeric powder, and hing.
  7. Turn the heat up to medium.
  8. Add the peanuts, green chana, carrots, and drumsticks
  9. Stir-fry for 2 to 3 minutes.
  10. Add the potatoes and carrots.
  11. Stir-fry for 2 to 3 minutes.
  12. Add about 1/4 cup water.
  13. Cook covered till the vegetables are just al-dente.
  14. Add the Pavta beans and brinjal.
  15. Stir-fry till the beans and brinjal is cooked.
  16. Add the Goda Masala, salt, and a few tbsp of water.
  17. Mix well and cook covered for 3 to 5 minutes.
  18. Add the tamarind pulp and a little water, if required.
  19. Mix well and cook for 2 to 3 minutes.
  20. Turn off the heat.
  21. Add the grated jaggery, peanut powder and sesame powder.
  22. Mix well.
  23. Add the grated coconut and mix with a gentle hand.
  24. Garnish with freshly chopped coriander.
  25. Serve immediately with hot rotis or Bhakri.
Recipe Notes

This bhaji tastes absolutely great with some hot Bajrichi Bhakri and Butter.

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Bhogichi Bhaji for Makar Sankrant from Maharashtra
Bhogichi Bhaji for Makar Sankrant from Maharashtra

In Maharashtra, peanuts, sesame, and jaggery play a big role in Sankrant celebrations. Here is a recipe for Til Poli which celebrates all three ingredients.

Vangyachi Bharit | Baingan Bharta from Maharashtra

I absolutely love the smoky flavour of roasted Brinjal and try to use it in as many ways as I can. One of my favourite dishes is Vangyachi Bharit,  the Maharashtrian-style Baingan Bharta.

Made with roasted eggplant, onion and tomato, and flavoured with garlic and green chillies, this dish is a great accompaniment to rotis and Bhakri. I am particularly fond of Vangyachi Bharit because it is spicy.

In Andhra, we use roasted brinjal to make Vankaya Pachi Pulusu, Kalchina Vankaya Kothimira Pachadi, and Vankaya Perugu Pachadi.

You could also try the middle-eastern Moutabal, Muttabal, or Baba Ghanoush with it.

Vangyachi Bharit | Baingan Bharta

Vangyachi Bharit | Baingan Bharta

How to Make Vangyachi Bharit | Maharashtrian Style Baingan Bharta

 

Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
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Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
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Print Recipe
Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Ingredients
Servings: People
Instructions
Roasting the Eggplant | Brinjal
  1. Rub a few drops of oil onto the brinjal.
  2. Roast the brinjal over a medium flame.
  3. Roast the brinjal till all the skin is burnt and the brinjal collapses a bit.
  4. Rotate the brinjal every few minutes so that it is evenly roasted.
  5. Take the roasted brinjal off the flame and let it cool for about 10 mins.
  6. Peel the skin off the brinjal.
  7. Using a heavy ladle and mash the roasted brinjal a bit so that it is a coarse pulp.
  8. Add salt and mix well.
  9. Set aside.
Making the Vangyachi Bharit
  1. Heat the oil.
  2. Add the garlic and stir-fry till the garlic starts to change colour.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the cumin seeds and green chillies.
  5. Stir-fry for a few seconds.
  6. Add the asafoetida and onion.
  7. Stir-fry till the onion is translucent.
  8. Add the tomato pieces.
  9. Stir-fry till the tomato is well-stewed.
  10. Add the turmeric and red chilli powder, and mix well
  11. Add the roasted brinjal pulp and mix well.
  12. Turn off the flame.
  13. Garnish with finely chopped fresh coriander leaves.
  14. Serve with Bhakri or Roti.
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Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe

Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Millets are quite popular in many parts of India. This past year, I have been trying to incorporate more millets into my diet and so far have succeeded in cooking with Sama/Samai/Varai (Little Millet) and Kuthiraivalli/Odalu (Barnyard Millet).

Do try my recipes for Varyache Tandul | Samo Rice, Varai Pulav | Upma with Sama, and Kuthiravali Pongal | Odalu Gatte Pongali.

Bajra Khichdi
Bajra Khichdi

How to Make Bajrichi Khichdi | Bajra Khichdi

 

Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Ingredients
Servings: People
Instructions
Soaking the Bajra
  1. Wash and soak the Bajra in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
  1. If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
  2. Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
  1. In a pressure cooker or kadai, heat the ghee.
  2. Add the cumin seeds and wait till they start to splutter.
  3. Add the hing, turmeric, and slit green chillies.
  4. Stir-fry for a few seconds.
  5. Add the soaked Bajra, Moong Dal, and salt.
  6. Mix well.
  7. Add 3 cups of water.
  8. Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
  9. Using a heavy ladle, mix well so as to mash the moong dal a bit.
  10. Serve the Bajra Khichdi hot topped with sonme ghee and with some Kadhi, Dahi, Papad or Pickle on the side
Recipe Notes
  • You could crush the soaked bajra or coarse grind it to get a smoother texture.
  • Many people dehusk the soaked bajra but I did not.
  • You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
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Bajrichi Khichdi
Bajrichi Khichdi

Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.

However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.

I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!

Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.

Rajasthani Dahi ke Gatte
Rajasthani Dahi ke Gatte

How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
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There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Ingredients
Ingredients for the Gatta
Ingredients for the Kadhi
Servings: People
Instructions
Making the Gatta
  1. Sieve the besan, if required.
  2. Heat 1 tsp oil and add the Ajwain to it.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil with Ajwain to the besan.
  4. Mix well.
  5. If the dough is a bit dry, add a little lukewarm water to make a firm but pliable dough.
  6. Cover the dough and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 1/2? in thickness.
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. When the water starts boiling, add the Gatta rolls to the water.
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
  12. Turn off the heat.
  13. Save about 1/2 cup of water in which the gatta rolls were cooked.
  14. Drain the rest of the water from the gatta rolls.
  15. Let the boiled gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4? pieces and set aside.
Making the Dahi Wali Gatte ki Sabzi | Gatta Kadhi
  1. Beat the Dahi (Yogurt) till it is smooth.
  2. In a kadai, heat the oil.
  3. Add the cumin seeds and asafoetida.
  4. Stir-fry till the cumin just starts to change colour.
  5. Add the onion and 1/4 tsp salt.
  6. Stir-fry till the onion turns light brown.
  7. Add the ginger, garlic and green chillies.
  8. Stir-fry for 1-2 minutes till the raw smell of the ginger and garlic disappears.
  9. Add the red chilli powder, turmeric, coriander powder, and salt.
  10. Mix well.
  11. Add the Gatte and stir-fry for 2 to 3 minutes.
  12. Add 1/4 cup of the water in which the Gatte were cooked.
  13. Turn the heat down to low.
  14. Add the beaten yogurt and immediately mix well.
  15. Over low heat, let the gravy cook and thicken. If needed, add the rest of the reserved water.
  16. Turn off the heat.
  17. Garnish with finely chopped coriander leaves.
Recipe Notes
  • Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
  • If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
  • For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
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Rajasthani Dahi Wali Gatte ki Sabzi