Bhogi falls a day prior to Makar Sankrant. This festival is celebrated in the Month of January. This is the time we get many fresh winter vegetables in the market. Throughout India, this day is celebrated by different communities in their own ways and with their own special dishes.
In Maharashtra, it is on this day that Bhogichi Bhaaji is prepared by many a households and relished with multi grain bhakaris. But, each region here has its own version of this particular vegetable. The vegetables, as well as the spices used may differ from one community to another. I have prepared here that recipe, which I learnt in my marital home. It basically uses fresh vegetables, minimalistic spices, fenugreek seeds which give a lovely aroma and flavour to this vegetable.
For some more simple and healthy vegetables recipes, do go through the following…….
Prep Time : 30 min
Cooking Time : 30 min
Serves : 4
Here’s the recipe of the simple and delicious Bhogichi Bhaaji……
- 150 gm Brinjal (the ones used for roasting / small Kateri brinjals) …..Cut into chunks
- 2 Drumsticks ……Peeled and cut into 3″ pieces
- 1/2 cup Green Paavte Beans (Green Lima Beans / Vaal Lilva)
- 2 Potatoes ……. Cubed
- 3 Onions ……. Finely Chopped
- 1 Tomato……. Chopped
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Corriander Powder
- 1 tbs Jaggery
- Salt to taste
- 2 tbs Grated Coconut
- Corriander Leaves for Garnishing
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves
- 1 Green Chilly….. Finely Chopped
- To make the Bhogichi Bhaaji, first wash the brinjal, drumsticks, potatoes thoroughly under sufficient water and chop them as required.
- Heat a thick bottomed pan, and add oil to it.
- Add the mustard seeds to it. When they splutter, add the fenugreek seeds, asafoetida, chopped green chilli and curry leaves.
- Add the chopped onions and saute. Cover and cook for a while.
- When the onions turn translucent, add the turmeric powder, red chilli powder and the corriander powder. Saute for a while.
- Now add the paavte, potatoes and the drumsticks. Mix well. Add sufficient water to cover the vegetables and bring to a boil. Lower the flame to medium and cook covered stirring occasionally.
- When the vegetables are more than half cooked, add the chopped tomato and brinjals. Add some hot water at this stage if required. Cover and cook.
- When all the vegetables are fully cooked, add the jaggery, grated coconut, salt to taste and some more water if required to get a thick gravy.
- Simmer for a while.
- When done transfer to a serving bowl and garnish with chopped coriander leaves.
- Serve this delicious Bhogichi Bhaaji with some soft Bhaakaris or Chapatis.
- Tastes extremely delicious even with some Varan or Daali Toay and hot steamed rice.
- Do serve some NKGSB Style Sweet And Sour Raw Mango Chutney or some Ambade Kaarle Lonche by the side.