Bhaji | Makar Sankrant | Festival Recipe | Indian Cuisine

Bhogichi Bhaji | Aditi Limaye

Bhogichi Bhaji


1 tbsp carrots, peeled and diced, 1 tbsp diced sweet potatoes, 1 tbsp diced tender baby potato, 1 tbsp diced purple brinjal, 1 tbsp raw green jowar gram, 1 tbsp tender peas, 1 tbsp tender peanuts, 5 bers washed and stems removed (optional), 1 tbsp diced purple yam, 1 tbsp diced elephant yam, a few French beans, 1 tbsp diced turnip, diced sugarcane (optional), 1 minced green chilli, a fistful of Val Papdi, ghevada, flat beans, hyacinth beans, broad beans, averekai, etc., a lime-sized ball of tamarind soaked in warm water, 1 tbsp jaggery. Dry roasted mix: 1 tbsp peanuts, 1 tbsp sesame seeds, 2-3 tsp of desiccated coconut, ¼ tsp red chilli powder

Seasoning: 2-3 tbsps oil, 1 tbsp ghee, ½ tsp cumin, ½ tsp mustard seeds, a pinch of Asafoetida (hing), 1 tbsp red chilli powder, 1 tsp coriander & cumin powder, ¼ teaspoon haldi, 1.5 tbsp goda masala, salt to taste.


For the dry mix, dry roast ingredients separately until aromatic. Add salt and red chilli and grind to a fine powder. Add oil and ghee to a pressure cooker. Turn off the flame when it starts to smoke and add cumin and mustard seeds to splutter. Add hing and sauté for a few seconds. Now, keep the flame on medium add the finely chopped onions and fry till translucent. Toss in the vegetables and sauté for about 8-10 minutes. Add the dry roasted mix and sauté for another 5 minutes. Add the dry powders and give it a quick stir. Add 100 ml of water and let it come to a rolling boil. Put in the jaggery and tamarind pulp. Pressure cook for one whistle on a high flame. Lower the flame and simmer for 5-6 whistles. Turn off the flame. Let it cool completely. Cook on a low flame if there is excess water. Serve hot.

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Aditi Limaye

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