Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra

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 | A Makara Sankranti Recipe from Maharashtra
Prep Time
20 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings: 4 People
Author: Aruna
  • 1/2 Cup 1/2" Potato Cubes
  • 1/4 Cup 1/2" Carrot Cubes
  • 1/4 Cup 1/2" Brinjal Cubes
  • 1/4 Cup Pavta Beans
  • 1/4 Cup Peanuts
  • 1/4 Cup Fresh Green Chana (Harbhara)
  • 4-6 2" Pieces of Drumstick
  • 2 tbsp Roasted Peanut Powder
  • 1 tsp Roasted Sesame Powder
  • 1/3 Cup Fresh Grated Coconut
  • 1.5 tsp Goda Masala
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 2 Pinches Asafoetida, Hing
  • 1 tbsp Thick Tamarind Pulp
  • 1.5 tbsp Grated Jaggery
  • 1 tsp Jeera, Cumin Seeds
  • 1 tsp Mustard Seeds, Rai
  • 2 tbsp Oil
  • To Taste Salt
  • A Few Curry Leaves
  • A Handful Finely Chopped Coriander For Garnish
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.


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.

One comment

  1. Looks so lovely! I’m going to try this out. 🙂 BTW, do you know how to make the mixed veggie sabzi that Gujjus make for Janmashtami? It has bits and pieces of everything, from greens and karela to potatoes and lady fingers.

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