Bhogichi Bhaji
A Maharashtrian festive dish made for Makar Sankranti, bhogichi bhaji is a mixed vegetable curry that's packed with robust flavour.
Ingredients
For the Curry Paste
- 2 tablespoons peanuts raw and de-shelled, pink or red
- 2 tablespoons sesame seeds white, raw
- 2 tablespoons desiccated coconut
- 120 ml water
For the Curry
- 2 tablespoons groundnut oil
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste*
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 teaspoon red chilli powder
- 500 ml water for cooking the curry
- ¼ teaspoon garam masala
- Sea salt to taste
- 1 tablespoon tamarind sauce
- ¼ lemon squeezed
For the Vegetables
- 1 potato peeled and cut
- 1 carrot peeled and cut
- 1 small drumstick moringa pod, cut
- 60 g valor/vaal trimmed and cut
- 2 baby aubergines eggplant in the U.S., cut into pieces
Instructions
- Heat a tawa over a medium flame. Once hot, dry roast (without oil) 2 tablespoons peanuts until blistered. Remove from the heat and repeat the same process with 2 tablespoons sesame seeds, then 2 tablespoons desiccated coconut. Once roasted, add them to a small blender with 120 ml water, and blend to a smooth, thick paste.
- In a large kadai, heat 2 tablespoons groundnut oil over a medium flame. Add ½ teaspoon cumin seeds. Once they crackle, add 1 sprig curry leaves — be careful, they spit. Next, add the freshly ground paste and 1 teaspoon ginger garlic paste* (optionally), plus t¼ teaspoon turmeric powder, ½ teaspoon coriander powder, and 1 teaspoon red chilli powder. Fry gently, stirring regularly, until the paste thickens and the oil separates from the sides.
- Peel and cut 1 potato and 1 carrot. Trim the stems of 2 baby aubergines and cut. Trim the ends off 1 small drumstick and cut them into 2-inch pieces; there's no need to peel. Remove the fibrous strings and ends from 60 g valor/vaal.
- Add all the prepared vegetables along with 500 ml water. Cover with a lid and simmer for around 15 minutes or until the vegetables are knife-tender.
- Add ¼ teaspoon garam masala and Sea salt (to taste). Next, add 1 tablespoon tamarind sauce. Stir to mix, then simmer for a few extra minutes to integrate the flavours.
- Add a squeeze of ¼ lemon, a pinch of grated jaggery (optional), and freshly cut coriander (cilantro) to garnish.
Notes
*If you prefer not to eat ginger or garlic during religious festivals, you can simply skip these ingredients. That will make bhogichi bhaji satvik.
Nutrition
Serving: 1gCalories: 301kcalCarbohydrates: 20gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 14gCholesterol: 48mgSodium: 414mgFiber: 4gSugar: 6g
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