Mixed vegetable curry with sesame sauce – Instant Pot

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Bhogichi Bhaji – A traditional Maharashtrian mixed vegetable curry with a spicy sesame sauce that celebrates the seasonal bounty of winter vegetables cooked in an earthy, aromatic sauce with coconut, peanuts and sesame seeds.

During my last Indian grocery store visit, a couple of weeks ago I found the traditional winter veggies for this recipe  already available. So I decided to give them a try in the Instant Pot and bought the baby eggplants, fresh green chickpeas in pod, the Indian green beans (vaal).  The only vegetable I was worried about over cooking was the baby eggplant. So I cut them a little bigger to adjust the cook time for the remaining ingredients and I was happy to see the veggies cooked so perfectly in the Instant Pot.

mixed vegetable curry with sesame sauce

The traditional recipe uses 5 vegetables (eggplant, green beans, carrots, tomatoes and green chickpeas) pictured below, but feel free to substitute with any hardy vegetables of your choice. The sauce is very unique with distinct warm flavored spices and makes the curry delicious.

Check out more details on the three day festival of Sankrant celebrated in India and  my original stove top recipe for this mixed vegetable curry that I posted 2 year back.

Bhogichi Bhaji (Traditional maharashtrian mix vegetable curry with sesame sauce)
Bhogichi Bhaji (Traditional maharashtrian mix vegetable curry)

Here is the quick video on how I made it. Very important to deglaze the pot a few times:

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mixed vegetable curry with sesame sauce
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Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Knows as Bhogichi Bhaji in Maharashtra this curry is made to celebrate the seasonal bounty of winter vegetables. 

Course: Entree
Cuisine: Indian
Servings: 6
Calories: 136 kcal
Author: Archana
Ingredients
Part 1 Spice Paste:
  • 1 tbsp roasted dry coconut
  • 1 tbsp roasted peanuts
  • 1 tbsp roasted sesame seeds
  • 1/2 tbsp grated ginger
  • 6 garlic cloves
Part 2:
  • 1 tbsp cooking oil
  • 1/2 tsp turmeric
  • 1 tbsp cumin and coriander powder
  • 1 tbsp red chili powder
  • 1/2 cup fresh green chickpeas removed from the pods
  • 1 cup flat green beans cut into 1 inch pieces
  • 6 baby eggplant cut into quarters
  • 1 tomato diced
  • 2 carrots peeled and sliced
  • 1.5 tsp teaspoon salt to taste
  • cilantro for garnish
Instructions
  1. Make a fine paste of all the ingredients from Part 1 with 1/4 cup of water.
  2. Set Instant Pot to sauté mode. Once the hot sign displays add the spice paste to the oil and cook for a minute stirring frequently. Add 1/4 cup of water and mix well.
  3. Add turmeric, red chili powder, cumin powder, coriander powder, tomatoes and sauté. 

  4. Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot. 

  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
  6. Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds. 

Nutrition Facts
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 148mg 6%
Potassium 746mg 21%
Total Carbohydrates 21g 7%
Dietary Fiber 9g 36%
Sugars 10g
Protein 4g 8%
Vitamin A 83.3%
Vitamin C 21%
Calcium 6.5%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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