Bhogichi Bhaji Recipe-Makar Sankranti special- Khengat
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Ingredients
  • Vegetables as per availability:
  • 1 bunch of Chakvat or Bathua leaves
  • 1 small brinjal ( specially with thorns )
  • 1 red carrot
  • 5-6 valpapadi ( dolicho beans ) / ghevda ( scarlet runner) / surti papadi
  • ¼ cup green gram/chana
  • ½ cup peanuts ( soaked in hot water for 15 min )
  • ¼ cup sour Ber ( Jujube )
  • ¼ cup fresh green peas
  • ¼ cup Tender Jowar ( Hurda )
  • ¼ cup green pigeon pea
  • 5-6 baby potatoes
  • ¼ cup lima beans ( Pavta )
  • For Masala:
  • Green chillies 5-6
  • Garlic ( 1 whole ) ( 15-16 )
  • For Tempering:
  • Oil
  • 1 tsp Mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida
  • A pinch of turmeric
  • 2 tbsp sesame seeds
  • Salt
Instructions
  1. Clean all the vegetables : For Bathua – take leaves and tender stalks. For Brinjal , carrot and Potatoes cut into medium sized dices. Put skin of potatoes intact.
  2. Wash all the veggies and put them in strainer to remove excess water.
  3. Chop the bathua roughly.
  4. Make a coarse paste of green chillies and garlic in morter and pastle.
  5. Heat oil. Temper with mustard seeds followed by cumin seeds, asafoetida , and sesame seeds.
  6. Fry sesame seeds till it gets evenly brown.
  7. Add turmeric powder. Saute till the raw flavour goes off.
  8. Add green chillies and garlic paste. Saute till the raw flavour goes off.
  9. Now add all the vegetables together.
  10. Cook on slow flame. Add water in between to adjust the thin consistency.
  11. Mash with the ladle in between to make it thick. Don’t mash chunks of vegetables as it should be seen in gravy. Only mash leafy vegetable.
  12. In 15 min, all vegetables get cooked. Adjust the salt. And serve with roti,phulka or Bajra bhakari. Tastes best when eaten with steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/bhogichi-bhaji-khengat/