Bhogichi Bhaji | Mixed Vegetable Curry

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.

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.

Ingredients

This hearty curry with 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 Jowar Roti 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.

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.

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 available in Indian grocery stores in the freezer aisle. 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.

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.

• 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

• 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.

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

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Recipe

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