Makar Sankranti 2024: Bring the Taste of Maharashtra to Your Feast with Easy Bhogichi Bhaji Recipe

Makar Sankranti, which falls on January 15 this year, is celebrated during the Hindu month of Paush. The festival is known by numerous regional names in India and is celebrated across the country with great zeal. However, no festival is complete without a lavish spread of traditional dishes and sweets. Among other dishes, Bhogichi bhaji is a delectable mixed vegetable curry prepared the day before Makar Sankranti on the occasion of the Bhogi festival in Maharashtra. It takes place one day before Makar Sankranti and Lord Indra is worshipped.

All the seasonal vegetables are used in this traditional dish. Various types of flat beans, carrots, brinjals, and fresh green chana are added to the curry. The dish features a tart and sweet flavour profile that enriches your palate. Bhogichi bhaji is frequently served with bajra bhakri. It also goes well with steamed rice, khichdi, and chapatis. If you are looking to make this dish at home, then take a look at the easy recipe by the food blogger Dassana Amit.

How to make Bhogichi Bhaji?

1. First, rinse all the vegetables, drain the water well, and keep them aside. One can also add green peas and lima beans.
2. Remove the side string from the beans and open both pods. If there are any worms or mould growth inside the beans, throw them out. Set aside the chopped beans.
3. Cut the remaining vegetables into medium- to large-sized pieces as well. Place chopped brinjals in a dish of water to prevent discolouration.
4. To make the tamarind pulp, soak the tamarind in hot water for 20 minutes. Then extract the tamarind pulp from the water.
5. Now heat a small pan and add sesame seeds. Roast them until they burst and change colour. Remove and set aside the roasted sesame seeds.
6. Add the peanuts to the same pan. Cook them until they become crunchy and have some brown or black spots on them.
7. Turn the flame off, add the shredded coconut, and cook it lightly.
8. Grind the peanuts, sesame seeds, and coconut together.
9. Separately, coarsely grind ginger, garlic cloves, and green chilli.
10. In a pan, heat some oil and add mustard seeds and cumin.
11. Then add in chopped onions. Once translucent, add some asafoetida and turmeric powder.
12. Stir in the ginger, garlic, and chilli paste.
13. Slowly add the vegetables and let them cook by covering the pan with a lid.
14. Season with salt and add water to make the gravy.
15. Then add the tamarind pulp and the peanut, sesame seeds, and coconut mixture.
16. Lastly, add chopped coriander leaves and let it simmer. Serve hot and enjoy.