Bhogichi Bhaji | Mixed Vegetable Curry

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Makar Sankrant marks an important seasonal transition in India, symbolizing the end of the winter solstice and the beginning of the harvest season. In Maharashtra, where I grew up, the festival is celebrated over three days. The first day, known as Bhogi, centers around this special dish. Along with bhogichi bhaji, the Sankrant spread often includes sesame and jaggery sweets like Til Laddu, Tilachi Vadi, Tilachi Chikki, and Tilachi Poli, each one made with the same seasonal ingredients but enjoyed in different forms and textures.

Festivals were always a big part of my childhood, with my mom filling our home with excitement as she cooked special meals and welcomed family and friends. Today, I continue that tradition by slowing down during festivals, cooking these time-honored recipes, and sharing their stories with my family. Preparing bhogichi bhaji alongside Sankrant sweets helps us stay connected to our roots and makes the celebration feel complete. Have an Instant Pot? Check out this Instant Pot Bhogi Bhaji Recipe.

Vegetables Used in Bhogichi Bhaji

This hearty curry is traditionally made with a mix of winter vegetables and is a heritage recipe passed down through generations. I am sharing my grandma's version, which uses carrots, fresh green chickpeas, flat green beans, baby eggplant, and tomatoes. These vegetables come together beautifully in the coconut-based gravy, creating a dish that is both nourishing and full of flavor.

That said, this recipe is very forgiving and adaptable. You can easily swap in other seasonal winter vegetables you have on hand, such as potatoes, cauliflower, or string beans. The sauce is so flavorful that it pairs well with almost any vegetable combination. I especially love serving bhogichi bhaji with Bajra Bhakri or Jowar Roti, topped with a sprinkle of sesame seeds for warmth and crunch.

You can also substitute the flat Indian green beans with string beans that are available in most grocery stores. Fresh green chickpeas in pods are seasonal and hard to find, so I often use frozen, peeled green chickpeas from the Indian grocery store freezer section. Fresh or frozen green peas also work well as a substitute.

Make Ahead Tips

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.

Ingredients for the 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.

How to Make Bhogichi Bhaji

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.

Serving

Traditionally Bhogi Chi Bhaji is served with Bajri Bhakri. I also love to serve it with roti, parathas or a simple Khichdi.

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.