Bhogichi Bhaji

Bhogichi Bhaji is a traditional Maharashtrian mix vegetable curry. Made with seasonal winter bounty and cooked in a creamy sesame sauce. Tastes best when served with sesame flatbread aka til bhakri.

Why to make Bhogichi Bhaji?

Maharashtrians celebrate Makar Sankrant on14th January every year. This festival marks the termination of winter season in Maharashtra and the beginning of a new harvest season. Makar Sankrant is a three day celebration. On the first day which is ‘Bhogi’, we make this traditional recipe that celebrates the winter bounty. Hence the name ‘Bhogichi Bhaji’. We cook the seasonal veggies in a creamy aromatic sesame sauce. This aromatic sauce contains sesame seeds, peanuts and coconut. The sauce ingredients nourish the body. Also, it helps the body to maintain the warm internal temperature in cold winter days.

There are different ways to make this curry in different parts of Maharashtra. Today I am sharing my family recipe. This recipe uses minimum staple ingredients. It’s a perfect balance of spicy, nutty and sweet flavor.

Ingredients to make Bhogichi Bhaji:

Veggies:

A very traditional bhogichi bhaji has green chickpeas, yams and drumsticks. However, I have made this recipe using winter produce easily available to me. You can substitute with any seasonal vegetable of your choice. I have used carrots, potato, broad beans, brinjal and peas. Alternatively, you can add french beans, snap peas, cauliflower, sweet potato.

Curry Base:

I have used roasted sesame seeds, freshly shredded coconut, roasted peanuts to make a fine paste. In some parts of Maharashtra tomatoes and ginger garlic is also used to make the curry base.

• Sesame Seeds: This is the star ingredient of this recipe. Sesame seeds gives a mild, sweet and nutty flavor to this curry. I have used hulled roasted seeds. Roasted seeds bring out a strong nutty flavor and aroma. Therefore, I have used the seeds generously as it gives the curry a deep peculiar taste.
• Peanuts: I have used blanched roasted peanuts. Roasting improves the taste, aroma and gives a very creamy texture to this curry.
• Coconut: I have used frozen shredded coconut for this recipe. Firstly, if you are using frozen coconut make sure you thaw it. Alternatively, use freshly shredded coconut.
• Spices: I have used basic spices like turmeric powder, asafotedia, coriander powder, chili powder and Maharashtrian goda masala. However, you can use garam masala instead of goda masala.

How to make Bhogichi Bhaji

Firstly, throughly wash and prepare the veggies by chopping them. Secondly, grind the sesame, peanut and coconut to make a fine paste. Once that’s done, heat oil in a pan add sesame paste and dry spices. Sauté until the oil separates. Lastly, add the veggies , water, cover and cook until the veggies are cooked. Garnish with sesame seeds and coriander leaves. Serve with bhakri, chapati (poli) or khichdi.

Here are more Maharashtrian recipes you may like:

Masale Bhaat

Til Gul Truffles

KKhajur Burfi Recipe |Khajur Rolls |Dry Fruit Roll

Green Peas Curry | Matar Chi Usal