Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Makar Sankranti. It is celebrated a day before sankranti, that is on January 13. This delicacy is a delightful medley of seasonal vegetables and earthy spices, symbolising the harvest season. Served with bhakri (millet bread) or rice, it is a wholesome and nutritious dish enjoyed with family and friends. Let’s explore how to make this iconic recipe step-by-step.
Understanding 'Bhogichi Bhaji'
Bhogichi Bhaji is deeply rooted in Maharashtrian culture, made with fresh, locally sourced ingredients that reflect the season’s bounty. Traditionally, it includes a mix of vegetables like brinjals, carrots, beans, green peas, and radish, complemented by groundnuts, sesame seeds, and coconut. These ingredients come together to create a dish that is hearty, flavorful, and packed with nutrients.
This dish also has cultural significance, as it is prepared on Bhogi, the day before Makar Sankranti. It symbolises the gratitude farmers show for their harvest and is a celebration of fresh produce.
Ingredients Needed
To prepare Bhogichi Bhaji, gather the following ingredients:
Vegetables: Brinjals, carrots, green peas, radish, beans, and any other seasonal vegetables you prefer.
Spices and Flavoring: Mustard seeds, turmeric powder, red chili powder, and garam masala.
Other Essentials: Sesame seeds, roasted groundnuts, grated coconut, jaggery, tamarind pulp, oil, and salt.
How to prepare bhogichi bhaji?
1. Prepare the Ingredients: Start by washing and chopping all the vegetables into bite-sized pieces. Keep them aside in a bowl. For the coconut, sesame seeds, and groundnuts, prepare a coarse paste by grinding them together.
2. Heat the Oil and Temper the Spices: In a deep pan or kadhai, heat a few tablespoons of oil. Add mustard seeds and allow them to splutter. Then, toss in a pinch of turmeric powder and red chili powder.
3. Cook the Vegetables: Add the chopped vegetables to the pan and stir well to coat them with the tempered spices. Add salt as per your taste and cook on low flame, covering the pan with a lid. Stir occasionally to ensure even cooking and prevent sticking.
4. Add the Flavorful Paste: Once the vegetables are half-cooked, mix in the paste of sesame seeds, coconut, and groundnuts. Stir everything together and allow the flavors to blend. Add a small piece of jaggery and a spoonful of tamarind pulp for a subtle balance of sweetness and tanginess.
5. Let the Bhogichi Bhaji simmer on low flame for 8-10 minutes. Adjust the consistency by adding water if needed. Sprinkle garam masala and give it a final stir before switching off the flame.
Bhogichi Bhaji tastes best when served warm with jowar or bajra bhakri. You can also enjoy it with steamed rice and a dollop of ghee. Garnish the dish with fresh coriander leaves for an added touch of freshness.
