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 recipe that celebrates seasonal winter vegetables . It is traditionally served with Bajrichi Bhakri and freshly churned butter. As Makara Sankranti is just around the corner, I decided to make this medley of winter vegetables that I first posted in January 2017.

Makara Sankranti is celebrated across India as a 3- or 4-day festival marking the day Sun transitions to the zodiac sign of Capricorn. One of the few Indian festivals celebrated according to the solar calendar, Makara Sankranti celebrations start on January 13 on most years with Bhogi. Called Lohri in North India, and Magh Bihu or Bhogali Bihu in Assam, Bhogi is the day we discard the old and begin afresh; there is a bonfire to burn unwanted material things and metaphorically, it reminds us to discard to negative thoughts and emotions too.

Also on Bhogi, in Andhra Pradesh and Telangana, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is a blessing for the child and brings good luck. 🙂

Bhogichi Bhaji: The Perfect Winter Harvest Dish

Makara Sankranti marks the end of the harvest season and this is very evident in the dishes made across India to mark this festival. Many of dishes made for this festival celebrate fresh produce while also being warming in nature to ward off the chill that is still prevalent around Sankrant.

This Bhogichi Bhaji is a prime example of a dish that makes the best use of the freshly harvested winter vegetables such as Pavta (Valor, Avarekkai, Indian Lima Beans), freshly harvested green Chana (Harbhara), peanuts, carrots, and more. In addition, this dish is flavoured with uses roasted Peanut and Sesame Powders which are warming in nature. Further more, Bhogichi Bhaji is served with Bajrichi Bhakri, yet another warming dish and so will keep you warm through and through.

Other Mixed Vegetable Dishes from Across India

What I love about this wonderful vegan recipe is that it includes loads of vegetables much like:

• Aviyal from Tamil Nadu
• Undhiyu from Gujarat
• Shukto from Bengal
• Pindi Miriyam from Andhra Pradesh.

You can easily make this vegan dish gluten-free by omitting the asafoetida (hing), or better still using uncompounded, pure asafoetida.

Other Makara Sankranti Recipes

• Ven Pongal | Khara Pongal | Katte Pongali (Savoury Pongal)
• Sakkarai Pongal | Chakkara Pongal | Sweet Pongal
• Kalkandu Pongal | Kalkandu Sadam | Patika Bellam Pongali
• Pulagam – A Popular Naivedyam from Andhra Pradesh

When I first posted this recipe in 2017, I looked at many recipes online and used this one here as the base.

How to Make Bhogichi Bhaji

1. Making the Peanut and Sesame Powders
   1. In a heavy-bottomed pan, over medium heat, dry roast 2 tbsp peanuts till they start to change colour and pop. Set aside to cool.
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   2. Next, in the same pan, over medium heat, dry roast 1 tbsp sesame till they start to change colour and pop. Set aside to cool.
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   3. When the peanuts have cooled, grind to a coarse powder.
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   4. When the sesame seeds have cooled, grind to a coarse powder.
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2. Prepping the Pavta Beans
   1. Destring the Pavta beans.
   2. Next, separate the beans from the pods.
   3. Finally, cut the pods in half. 
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3. Soak the Peanuts
   1. Soak 1/4 cup peanuts in 1/2 cup warm water for about 1 hour. If you find freshly harvested peanuts, you need not soak them.
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   2. Drain the water from the soaked peanuts. Set aside.
4. Making the Bhogichi Bhaji
   1. In a kadai, over medium flame, heat 2 tbsp peanut oil. You can use any other flavourless oil as well.
   2. Add 1 tsp mustard seeds and wait till they crackle.
   3. Now add 1 tsp cumin seeds and stir-fry till they change colour.
   4. Turn the heat down to low.
   5. Add 1 tsp chilli powder, 1/4 tsp turmeric powder, a few curry leaves and 2 pinches of hing. Omit hing if you want a gluten-free dish.
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   6. Turn the heat up to medium.
   7. Now add the soaked and drained peanuts, 1/4 cup green chana, 1/4 cup chopped carrots, and 4 x 2″ drumsticks.
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   8. Stir-fry for 2 to 3 minutes.
   9. Next, add 1/4 cup potatoes cubes and mix well.
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   10. Add 1/3 cup water and cook covered till the vegetables just soften a bit (but are not fully cooked). The vegetables will cook further after we add the other ingredients.
   11. Next, add 1/4 cup Pavta beans and 1/4 cup brinjal cubes.
   12. Mix well and cook till all the vegetables are cooked.
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   13. At this point, add 1.5 tsp Goda Masala, salt, and 1/4 cup water.
   14. Mix well and cook covered for 2 to 3 minutes.
   15. Add 1 tsp tamarind pulp and mix well. 
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   16. Cook for 2 to 3 minutes. Add a few tbsp of water, if needed. The Bhogichi Bhaji should be wet but not watery.
   17. Turn off the heat.
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   18. Add the grated jaggery, peanut powder and sesame powder, and mix well.
   19. Finally, add the grated coconut and mix with a gentle hand.
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5. Finally, garnish with freshly chopped coriander.
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6. Serve immediately with hot rotis or Bhakri and butter.

Recipe for Bhogichi Bhaji: The Vegan, Winter Vegetable Medley from Maharashtra

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Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Aruna

Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Accompaniment, Dinner, Lunch, Side Dish

Cuisine Indian, Maharashtrian, Vegan, Vegetarian

Servings 4 People

Ingredients

  

1x2x3x

The Vegetables

• 1/2 Cup Potato (Cut into 1" cubes)
• 1/4 Cup Carrot (Cut into 1" cubes)
• 1/4 Cup Brinjal (3 baby brinjals cut into medium-sized pieces)
• 1/4 Cup Pavta Beans (8 to 10 whole Pavta)
• 1/4 Cup Harbhara (Freshly harvested Green Chana)
• 4-6 2″ Pieces of Drumstick (1 medium-sized drumstick)
• 1/4 Cup Peanuts

For Sesame and Peanut Powders

• 2 tbsp Peanuts
• 1 tsp Sesame

Spices

• 1.5 tsp Goda Masala
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder

For Tempering

• 2 tbsp Oil
• 1 tsp Mustard Seeds, Rai
• 1 tsp Jeera, Cumin Seeds
• 2 Pinches Asafoetida, Hing
• A Few Curry Leaves

Other Ingredients

• 1 tbsp Thick Tamarind Pulp
• 1.5 tbsp Grated Jaggery
• 1/3 Cup Fresh Grated Coconut
• 2 tbsp Finely Chopped Coriander (For Garnish)
• Salt to Taste

Instructions

 

Making the Peanut and Sesame Powders

• In a heavy-bottomed pan, over medium heat, dry roast 2 tbsp peanuts till they start to change colour and pop. Set aside to cool.
• Next, in the same pan, over medium heat, dry roast 1 tbsp sesame till they start to change colour and pop. Set aside to cool.
• When the peanuts have cooled, grind to a coarse powder.
• When the sesame seeds have cooled, grind to a coarse powder.

Prepping the Pavta Beans

• Destring the Pavta beans.
• Separate the beans from the pods.
• Cut the pods in half.
• Soak the Peanuts
• Soak 1/4 cup peanuts in 1/2 cup warm water for about 1 hour. If you find freshly harvested peanuts, you need not soak them.
• Drain the water from the soaked peanuts. Set aside.

Making the Bhogichi Bhaji

• In a kadai, over medium flame, heat 2 tbsp peanut oil. You can use any other flavourless oil as well.
• Add 1 tsp mustard seeds and wait till they crackle.
• Now add 1 tsp cumin seeds and stir-fry till they change colour.
• Turn the heat down to low.
• Add 1 tsp chilli powder, 1/4 tsp turmeric powder, a few curry leaves and 2 pinches of hing.
• Turn the heat up to medium.
• Add the soaked and drained peanuts, 1/4 cup green chana, 1/4 cup chopped carrots, and 4 x 2″ drumsticks
• Stir-fry for 2 to 3 minutes.
• Next, add 1/4 cup potatoes cubes and mix well.
• Add 1/3 cup water and cook covered till the vegetables just soften a bit (but are not fully cooked). 

  The vegetables will cook further after we add the other ingredients.
• Next, add 1/4 cup Pavta beans and 1/4 cup brinjal cubes.
• Mix well and cook till all the vegetables are cooked.
• At this point, add 1.5 tsp Goda Masala, salt, and 1/4 cup water.
• Mix well and cook covered for 2 to 3 minutes.
• Add 1 tsp tamarind pulp and mix well.
• Cook for 2 to 3 minutes. Add a few tbsp of water, if needed.

  The Bhogichi Bhaji should be wet but not watery.
• Turn off the heat.
• Add the 1.5 tbsp grated jaggery, peanut powder and sesame powder, and mix well.
• Finally, add the 1/4 cup grated coconut and mix with a gentle hand.
• Garnish the Bhogichi Bhaji with 1 tbsp fresh chopped coriander.

Serving Suggestions

• Serve Bhogichi Bhaji immediately with Bajrichi Bhakri or hot rotis, and butter.

Notes

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

Keyword Bhogichi Bhaji, Maharashtrian Mixed Vegetables

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!