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    Home » Stove Top Recipes

    Bhogichi Bhaji | Mixed Vegetable Curry

    Published: Jan 13, 2022 · Modified: Jan 28, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

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    Jump to Recipe

    Bhogichi Bhaji is a traditional Maharashtrian curry that celebrates the seasonal bounty of winter vegetables. The aromatic sauce is made with coconut, peanuts, sesame seeds and is spiced with red chili, turmeric, cumin, and coriander. This gluten-free and vegan curry is specially made during the Makar Sankranti Festival.

    Bhogi chi bhaji garnished with cilantro and sesame seeds

    I love to celebrate the holidays! I love to think and reflect back on memories of my childhood when my mom's energy and enthusiasm filled our home with excitement and happiness! She would make some special dishes, desserts and we always had family and friends to share and enjoy. Now, I love to take time for my family for every festival and make sure we do something special. We talk about the festival and why it is celebrated. And of course, it always includes the traditional dishes and sweets we savor together as a family.

    Jump to:
    • Makar Sankrant Festival
    • Ingredients
    • Prep the veggies
    • Substitutes
    • Spice paste
    • Step by Step recipe
    • Serving
    • Storing
    • Recipe

    Makar Sankrant Festival

    Today, we celebrate the first of the three-day celebration of Makar Sankrant. In India, Makar Sankrant symbolizes the end of the winter solstice and the beginning of the harvest season. Some states celebrate this festival for up to four days. In Maharashtra, where I come from, this festival is celebrated for three days. On the first day which is 'Bhogi',  we make this special dish that celebrates the seasonal bounty of winter vegetables along with coconut, peanuts, and sesame seeds. It provides much-needed energy and nourishment to the body during winters.

    Bhogi chi Bhaji in a white bowl alongside roti and sesame chikki
    Bhogichi Bhaji (Traditional Maharashtrian mix vegetable curry)

    Ingredients

    This super healthy dish consisting of five different winter vegetables is a heritage recipe passed over generations and is an integral part of this festive celebration. Today I am sharing my grandma's recipe that uses carrots, fresh green chickpeas, flat green beans, baby eggplant, and tomatoes. You can always substitute with any seasonal winter vegetables. I like it with multi-grain or millet bread topped with sesame seeds.

    Here are the vegetables I traditionally use. The sauce is so yummy that it also tastes great with other vegetables like potatoes, cauliflower, or string beans.

    vegetables to make Bhogichi bhaji

    Prep the veggies

    Prepare the flat green beans and peel the fresh chickpeas out of the pods a few days before. You can refrigerate them for upto a week or freeze them for several weeks.

    Peeled beans and green chickpeas

    Substitutes

    • Fresh green chickpeas in the pods are seasonal and not readily available. I often use frozen green chickpeas that are already peeled. They are availble in Indian grocery stores in the freezer aisle. You can also use fresh or frozen green peas instead of green chickpeas.
    • You can also substitue the flat Indian green beans with string beans that are avaialble in most grocery store.

    Spice paste

    This warming curry uses a simple spice paste as a base for the sauce. Roasted peanuts, sesame seeds, and unsweetened shredded coconut are ground together with fresh ginger and garlic to make a creamy smooth paste.

    Step by Step recipe

    • Start by lightly roasting peanuts for 2 to 3 minutes in a small pan. Take the peanuts out and repeat roasting coconut and sesame seeds on low heat. Allow to cool down.
    • Add roasted peanuts, coconut, sesame seed, ginger, garlic and water to a blender jar
    • Blend to make a smooth paste.
    photos one and two showing how to make the spice paste
    • Heat oil in a medium pan or wok. Add the sesame and peanut paste to the pan and cook for 2 to 3 miutes on medium heat
    • Add red chili powder, ground coriander, ground cumin and turmeric
    • Saute for another 1 to 2 minutes.
    • Add all of the veggies and salt
    photos three through six showing how to cook the spice paste for the curry
    • Add water and mix well.
    • Cook covered on medium heat for 10 to 15 minutes or until the eggplant has cooked through. Add more water as needed.
    • Open the lid and mix again. Add more salt to taste. Garnish with cilantro.
    photos seven through either showing bhogi chi bhaji cooked in a pan.

    Serving

    Traditionally Bhogi Chi Bhaji is served with pearl millet Bhakri. I also love to serve it with roti or parathas. For a gluten-free meal serve it with Khichdi or Jeera Rice.

    On a low-carb diet? Enjoy Bhogi chi Bhaji with lemon cauliflower rice or cumin cauliflower rice.

    Storing

    This mixed vegetable curry can be made a day ahead and refrigerated. To reheat simply microwave or use the stove. As the curry cools down the sauce will thicken up. If you like add some warm water and salt when reheating.

    Have an Instant Pot? Check out this Instant Pot Bhogi Bhaji Recipe.

    Did you enjoy this recipe? Here are some more Vegan Indian Curries to try:

    • Green Beans and Potato Curry
    • Batata Bhaji
    • Cabbage Stir Fry
    • Aloo Gobi
    • Green Beans Poriyal
    • Asparagus Stir Fry
    • Curried Tindora

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Bhogi chi bhaji served in a white bowl
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    4.29 from 7 votes

    Bhogi chi Bhaji

    Traditional Maharashtrian mixed vegetable curry made with a variety of winter vegetables and a creamy sesame sauce.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Indian
    Servings: 6
    Calories: 285kcal
    Author: Archana Mundhe

    Ingredients

    Spice Paste

    • 1 tablespoon dry unsweetened coconut roasted
    • 1 tablespoon peanuts roasted
    • 1 tablespoon sesame seeds roasted
    • ½ tablespoon ginger grated
    • 6 garlic cloves
    • ½ cup water

    Other Ingredients

    • 1 tablespoon cooking oil
    • 6 baby eggplant cut into 1-inch cubes
    • 1 tomato diced
    • 1 cup flat green beans cut into 1 inch pieces **
    • 2 carrots peeled and chopped
    • ½ cup fresh green chickpeas removed from the pods **
    • ½ teaspoon ground turmeric
    • 2 teaspoons coriander powder
    • 1 teaspoon cumin powder
    • 1 tablespoon Kashmiri red chili powder
    • 2 teaspoons kosher salt
    • 1 cup water
    • ¼ cup cilantro

    Instructions

    • In a small blender jar, add the ingredients for spice paste and make a fine paste
    • Heat oil in a medium pan. Add the spice paste and cook for 2-3 minutes stirring frequently. Add turmeric, red chili powder, cumin and coriander powder and mix well.
    • Add all cut vegetables and mix well. Add salt and 1 cup water. Once the water starts to bubble up, cover the pan and cook on medium low heat until all the vegetables are cooked tender. Usually takes around 10 minutes. Turn the heat off.
    • Garnish with cilantro and serve with warm Roti topped with sesame seeds. Tastes divine without any bread too!

    Video

    Notes

    • Fresh green chickpeas in the pods are seasonal and not readily available. I often use frozen green chickpeas that are already peeled from the pods come in handy for this recipe. You can also use fresh or frozen green peas instead of green chickpeas.
    • You can also substitute the flat Indian green beans with string beans that are available in most grocery stores.
    Instant Pot Recipe - Bhogichi Bhaji

    Nutrition

    Calories: 285kcal | Carbohydrates: 45g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 823mg | Potassium: 753mg | Fiber: 19g | Sugar: 10g | Vitamin A: 4196IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 5mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Smiling Notes says

      February 08, 2016 at 8:30 am

      Omg this brought back memories of my childhood! ?

      Reply
      • Archana says

        February 08, 2016 at 2:17 pm

        Thank you! It does bring back childhood memories! Hope you get it try it.

        Reply
    2. ancientbeautyblog says

      February 08, 2017 at 2:51 pm

      Looks amazing

      Reply
      • Archana says

        February 08, 2017 at 3:59 pm

        Thank you!

        Reply
    3. Sanyogeeta Sule says

      January 14, 2020 at 2:08 am

      Great

      Reply
    4. Nita says

      January 14, 2020 at 1:34 pm

      Can you use bigger bharta eggplant?

      Reply
      • Archana says

        January 17, 2020 at 12:17 pm

        Yes! Cut into 2 inch pieces.

        Reply
    5. NEha says

      September 02, 2020 at 3:12 pm

      what do you use to blend these spice pastes (do you have a mini grinder?) Thanks!

      Reply
    6. Pallavi Andrade says

      January 13, 2021 at 9:47 am

      Hi Archana, today being Bhogi, I tried this recipe and everyone in the house loved Bhogi Bhaji Thanks a ton for the recipe! Remembered my mom's bhogi Bhaji

      Reply
      • Archana says

        January 13, 2021 at 6:11 pm

        Thank you! This makes me so happy!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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