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Bhogichi bhaji
Winter vegetable and peanut stew
भोगीची भाजी: a winter one-pot of fresh beans, carrots, brinjal and peanuts in goda masala, eaten with bajra bhakri on Bhogi
Bhogi, the day before Makar Sankranti, is a day of plenty in Maharashtra, and the lunch to match is this thick mixed bhaji made from everything the winter market offers: green chickpeas (harbhara), fresh field beans (pavta and ghevda), carrots, small brinjals, green peas, ber and sugarcane pieces in some homes. Peanuts and sesame are crushed into it for richness, and the spice is goda masala, the sweet-smoky Maharashtrian blend. It is served with bajra bhakri spread with white butter or sesame, a lump of jaggery and a piece of radish. The taste is earthy, slightly sweet and warming. The mistake is using too much water: it should be a thick, almost dry curry that coats the vegetables. Gluten-free if your goda masala has no wheat-cut asafoetida in it; check the label. Chef's tip: add a spoon of jaggery and a little tamarind at the end; that sweet-sour finish is what makes it taste like Bhogi.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the vegetables
- 3 ½ oz fresh field beans or lima beans (pavta)shelled
- 3 ½ oz flat beans (ghevda or papdi)stringed, cut into 2 cm pieces
- 2 ⅞ oz green peas
- 1 carrotcubed
- 4 small brinjalsquartered and kept in water
For the masala
- 1 ⅜ oz roasted peanuts
- 2 tbsp white sesame seedsdry-roasted
- 2 tbsp dry coconut (khobra)grated, toasted
- 2 tbsp groundnut oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp goda masalacheck it has no asafoetida cut with wheat
- 1 tsp tamarind pulp
- 1 tbsp jaggerygrated
- 1 tsp salt
- 1 cup water
To serve
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Grind 1 ⅜ oz roasted peanuts, 2 tbsp white sesame seeds and 2 tbsp dry coconut (khobra) to a coarse powder.
2 minStep 2: Heat 2 tbsp groundnut oil in a heavy pot over a medium heat. Add ½ tsp black mustard seeds and, when it pops, ½ tsp cumin seeds, then ¼ tsp ground turmeric.
1 minStep 3: Add 3 ½ oz fresh green chickpeas (harbhara), 3 ½ oz fresh field beans or lima beans (pavta), 3 ½ oz flat beans (ghevda or papdi) and 1 carrot, stir for 2 minutes, then add 1 cup water and 1 tsp salt. Cover and cook on a medium-low heat for 10 minutes.
12 minStep 4: Drain 4 small brinjals and add it with 2 ⅞ oz green peas. Cover and cook for 8 minutes until all the vegetables are tender.
8 minStep 5: Stir in 1 tsp red chilli powder, 2 tsp goda masala and the peanut-sesame powder. Simmer uncovered for 4–5 minutes, stirring, until the masala thickens and coats the vegetables and a little oil shows at the sides.
5 minStep 6: Add 1 tsp tamarind pulp and 1 tbsp jaggery and cook for 2 minutes more. Scatter with 2 tbsp fresh coriander and serve hot with bajra bhakri.
2 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhogichi bhaji take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh green chickpeas (harbhara)?
- Cannellini or butter beans, same amount.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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