Bhogichi bhaji is made during winter season as lot many fresh vegetables are available during winter. In Maharashtra, it is made a day before Makar Sankranti. Do try this bhogichi bhaji this year.
Ingredients:
• 2 bsp or 1 small katori Roasted peanuts
• 1 tbsp roasted unpolished sesame seeds
• 1 tbsp lightly roasted grated fresh Coconut
• 1/2 tsp Cumin seeds/ ajwain
• Goda masala
• 1 tsp Coriander powder
• 1 tsp Red chilli Powder
• 1 chopped Potato steamed
• 1/4 cup Green peas steamed
• 1/4 cup Avrekai/Green chickpeas steamed
• 1/4 cup Cluster Beans Steamed
• 1/4 Small pieces of steamed Carrot
• 1 small Brinjal chopped into pieces
• 1 small Drum stick
• Small pieces of Bora berries
• 1 tsp Tamarind pulp
• jaggery/Date paste
• Rock Salt to taste
• Fresh Coriander for Garnishing
• Water
Method:
• Add roasted sesame seeds and roasted peanuts to the blender jar
• Add the roasted coconut into the same jar.
• Grind all ingredients to fine paste. Add little water while grinding.
• Heat clay pot or iron skillet. Add cumin seeds and let splutter.
• Lower down the heat to low. Add the paste and cook for just
about 2 minutes.
• Add goda masala, coriander powder and red chilli powder.
• You can add garam masala instead of goda masala.
• Mix well and cook for another 2 minutes.
• Add steamed potato, green peas, green chickpeas, cluster beans, brinjal, drumstick and carrot.
• You can use any veggies available in that season.
• Mix well and add water. Cook on medium heat for
about 5-7 minutes.
• Add Bora berries if available.
• Add tamarind pulp, jaggery/date paste .
• Turn off the gas and add salt and garnish with til and fresh coriander .
• Cover this bhaji with lid and keep aside for 15 -20 minutes. Let all the flavours infuse well.
This Bhaji goes well with hot bajrichi bhakari and you may also enjoy this bhaji with moong dal khichadi.
Variation
You may also add 1 no. of onion and 4-5 garlic while grinding roasted peanuts, roasted coconut and roasted sesame seeds.
You may also add Garlic chives and spring onions for garnishing.