1/4CupBrinjal(3 baby brinjals cut into medium-sized pieces)
1/4CupPavta Beans(8 to 10 whole Pavta)
1/4CupHarbhara(Freshly harvested Green Chana)
4-62" Pieces of Drumstick(1 medium-sized drumstick)
1/4CupPeanuts
For Sesame and Peanut Powders
2tbspPeanuts
1tspSesame
Spices
1.5tspGoda Masala
1tspRed Chilli Powder
1/4tspTurmeric Powder
For Tempering
2tbspOil
1tspMustard Seeds, Rai
1tspJeera, Cumin Seeds
2PinchesAsafoetida, Hing
A FewCurry Leaves
Other Ingredients
1tbspThick Tamarind Pulp
1.5tbspGrated Jaggery
1/3CupFresh Grated Coconut
2tbspFinely 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.